Food Editors
American Heritage Baking—Let’s Bake and Learn
by Nancy Baggett
Spicing Up the Holidays the Old-Fashioned Way
As far back as I can remember, I’ve enjoyed gingerbread cookies for Christmas. I first “helped” my mother make them when I was only four or five. Like so many children (and grown-ups, too!), I was particularly fond of the ones shaped like gingerbread men. Besides the sampling, my favorite task was cutting them out and adding cinnamon red-hots for buttons and raisins for eyes. I still bake at least one batch each holiday, not only because they are good and spicy and my family loves them, but because they fill the house with a heady cinnamon and ginger scent. Read more »
Rising to the Occasion: Tips for Seasoning Your Meals with Soul
with Karen Mitchell-Wilcher
Flying the Coup - Turkey Leftover Recipes
As the temperature starts to sizzle all over the country there are some amongst us that will be happy since they profess to like it hot. My husband falls into that category. There are others that the only thing they prefer to have hot is their food. My mother belongs to that group. Making them both happy at feeding time, is where I fit into the scheme of things. Read more »
Kosher Cuisine
with Marcy Goldman
Happy Chanukah, Come on Over! Chanukah Hosting Desserts
I am always delighted somehow, when Chanukah lands around the same time as the other mainstream winter holidays. Why? Because everyone is home (more or less). Home from work, home from school, home from errands and volunteer tasks. Home, as they say, for the holidays. It is a perfect time, Chanukah meals of latkes, brisket and wonderful soufganiot (fried doughnuts) notwithstanding, to have people over and celebrate. Read more »
