Jewish food

Making The Holidays Sweeter

Rosh Hashanah is a time for family to come together and eat. We spoke with Doris Schechter author and owner of My Most Favorite Food about innovative kosher food.

Cold Comforts

Mother-daughter ice cream business caters to fondness for classic Jewish desserts like rugelach and macaroons.

07/19/2011
Staff Writer

Like many a Jewish mother, Ronne Fisher loves to bake. But then she kvetches about the rugelach sitting on the counter, tempting her. So she stuffs them by the bagful into the freezer.

One summer day in 2008, her daughter, Meredith, visited her in East Hamption. On a whim, Ronne pulled out a batch of frozen rugelach from the freezer and dipped them into vanilla ice cream. “Wouldn’t it be amazing if you could have rugelach ice cream?” Meredith told her mom and sister, Isabelle. “How come Ben and Jerry’s hasn’t done that?”

Family act: Ronne Fisher, left, brainstormed new business with daughters Isabelle, center, and Meredith.

Stuffed Acorn Squash

Protein, carbs and veggies all in one cohesive dish.

11/11/2010
Editorial Assistant

I like the idea of a one-recipe dinner. Protein, carbs and veggies all in one cohesive dish.

The cute little acorn squash that are everywhere in the markets these days work as perfect “bowls” in this recipe, to fill with whatever your heart desires.

Squash are prolific this time of year, and there are dozens of varieties – butternut, spaghetti, delicata, buttercup, hubbard – even pumpkin is in the squash family. The acorn is sweet, but not as sweet as the butternut, and is usually a great size for feeding two people.

Stuffed Acorn Squash. Photo credit: Amy Spiro
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