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…

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…

The Other Pie Crust Toppings aren’t the only versatile part of the pizza. By JUDY ZEIDLER, Special to The Times Pizza is described in one dictionary as a “baked, open-faced pie consisting of a thin layer of dough topped with tomato sauce and cheese.” In which century was that written? Somebody has to tell them about Thai barbecue chicken. By now everyone knows that pizza is infinitely flexible, adapting to…

Thanksgiving is a holiday when American-Jewish families can enjoy the best of both heritages — hearty American food and an occasion to give thanks for their blessings. Food has always been the center of the holiday celebration, and I like to plan an old-fashioned farmhouse menu for the holiday. Everyone has a favorite turkey recipe, usually handed down from their parents — roasted, smoked or brined with lots of stuffing…

 By Judy Zeidler (Photo by Dan Kacvinski) If you are in a dilemma about what to serve your family for Rosh Hashanah, Yom Kippur and Sukkot, expand your menu options to include dishes that can be served in both the dining room and the sukkah. Rosh Hashanah (Sept. 8-10) usually occurs during the warmest days of the year, so I plan to serve a refreshing and delicious cold Apple-Spinach Salad…

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…