Some teachers love to get things cookin’ in the classroom Judy’s Signature Strudel. Photos by Dan Kacvinski. Food coordinated by Judy Zeidler. When I think of heroes, I think of schoolteachers. A good teacher can make a big difference in a student’s life. Our daughter Kathy is one of those teachers who I think of as a hero. When Kathy was a little girl, she had a reading problem, and…

Frozen Hazelnut Soufflés With Champagne Sauce, photo by Dan Kacvinski The addition of wine to your favorite recipes can impart wonderful flavor, but too much or the wrong style can potentially ruin a delicious dish. Example: Fish is usually better with the addition of white wine — except when using a pinot noir with a salmon recipe. Red wine can give meat a lot of extra flavor as well as…

Honey adds special touch to Jewish New Year Honey Chocolate Fudge Bars. Photos by Dan Kacvinski. Food coordinated by Judy Zeidler The use of honey for Rosh Hashanah symbolizes a sweet year and dates back to biblical times, when refined sugar was unknown. Its sweetness adds a distinctive flavor to a variety of dishes in addition to dessert: It can be used as a glaze for everything from carrots to broiled…

Dipping freshly baked challah in honey is a tradition observed during the holiday of Rosh Hashanah, the Jewish New Year. This act combines the Shabbat bread with hopes for a sweet New Year. The custom is to serve a round or spiral-shaped challah, one of the symbolic foods eaten during Rosh Hashanah. Typical is the challah baked in a circle to signify the desire for a long life, peace and…

Celebrate the Festival of Lights with traditional Italian creations Fried Cheese With Fresh Tomato Sauce. Photos by Dan Kacvinski, food preparation and styling by Judy Zeidler We are just back from a three-week vacation in Italy, where I had the opportunity to discuss Chanukah foods with members of the Florence Jewish community. Residents shared several of their holiday recipes that include the use of olive oil. This is the major…