Jews & Thanksgiving

Jews & Thanksgiving

Guest: Dr. Beth S. Wenger

I decided to push the envelope a bit on this Thanksgiving holiday episode. I knew everyone would be stressed with holiday plans, menus and figuring out ways to celebrate the holiday despite all the compromises to put in place to be safe. I assumed the last thing you needed were more recipes to think about so…why not think about how Jewish America is connected to this holiday. I invited Professor Beth S. Wenger, an expert in the field of Jewish American history to talk with me about just that. I hope  you find our conversation interesting.

I wish you all a very happy Thanksgiving.

Happy Eating!




Woops…Avoiding Missteps in the Kitchen

Woops…Avoiding Missteps in the Kitchen

Guest: Chef Laura Frankel

Talking about kitchen safety isn’t the sexiest of topics but I thought it would be a great review for all of us as we embark on holiday cooking – whatever that’s going to look like this year. I always have fun chatting with Chef Laura who knows her way around the kitchen– so I thought it would be a good way to talk about the subject without getting too bogged down on boring details. Hope you find our conversation fun and helpful.

As always, wishing you Happy Eating!



What’s Cooking for YOU on Friday Night?

What’s Cooking for YOU on Friday Night?

Guest: Aliza Kline, CEO OneTable

This episode is all about Shabbat. OneTable is an amazing organization that provides resources for everything it takes to prepare your meal. Their website includes so much valuable information; recipes, ideas for meal themes, cool ways to present your meal and everything in between. And there are videos too – and new programs being developed as I write this post. OneTable is here to help us all navigate Jewish food and the meaning it can bring to each of us during this stressful time. To find out more about OneTable go to:

Happy Eating!



Guest: Whitney Fisch

We are in the midst of fall and Jewish holidays; my favorite time of year. I loved having a conversation with Whitney Fisch – she’s all about Jewish food and family. Whitney has a great instagram account that you can follow, it always has lots of wonderful photos of her family and of course, lots of food pics. We talked about the holidays coming up and those just passed. She even provided me with a cheesy dinner recipe to share with all of you, called Skillet Pasta. Perfect for serving in the sukkah or anytime this fall. Total comfort food! You can find it on my site.

Wishing all of you a healthy and happy beginning to the New Year. And most of all, Happy Eating!



Will You Bee Ready for Apples and Honey?

Will You Bee Ready for Apples and Honey?

Guest: Ted Dennard

Founder, president and head beekeeper of Savannah Bee Company

I love learning about bees. I think bees are amazing and I find their life’s work nothing short of fascinating. With Rosh Hashanah coming up I finally had the perfect reason to get int touch with bee keeper, Ted Dennard from Savannah Bee Company. I had so much fun talking with Ted. He was so generous to share his bee expertise and so enthusiastic about every aspect of bees and honey that we touched on in our conversation. I hope you’ll have a chance to try some honey from Savannah Bee Company. Please do check out their website: I don’t have to tell you that honey goes well with challah, apples AND your favorite cup of tea. You might say we are going a bit overboard to experience a sweet New Year at my house this year. We decided to have a honey tasting and serve honey cake, baked and decorated by my daughter, Sara Robinson, at our Rosh Hashanah dinner.  Bee sure to check out Sara’s honey cake on instagram here: 

Happy New Year!


Roast Chicken with Thyme and Honey  PLUS Leah’s Apple Schalet

Roast Chicken with Thyme and Honey PLUS Leah’s Apple Schalet

Leah’s Schalet

Thank you to LA Times for Recipe Photos

Roast Chicken with Thyme and Honey


  • 3 Parsnips - medium size peeled, halved lengthwise and cut into 1-inch pieces
  • 3 Carrots - medium size peeled, halved lengthwise and cut into 1-inch pieces
  • 2 Onions - small each cut into 8 wedges
  • 2 Heads of Garlic cloves separated and peeled
  • 6 Sprigs of Thyme
  • 1 tbsp Thyme finely chopped leaves
  • 4 tbsp Olive Oil extra-virgin olive oil
  • 4 lbs Chicken thighs and drumsticks bone-in, skin-on patted dry
  • 1 tbsp Lemon Juice fresh
  • 2 tbsp Honey
  • Kosher Salt & Freshly Ground Pepper to taste

Apple Schalet

  • 2 tbsp Vegetable oil or unsalted butter
  • 2 lbs Baking apples peeled, cored and cut into ½-inch pieces
  • 1/3 cup Dry white wine
  • 6 Eggs - large
  • 2/3 cup Granulated Sugar
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 tsp Kosher Salt
  • 1 lb Challah day-old plain challah, crusts removed and cut into 2-inch pieces
  • 1/2 cup Raisins - golden or regular


  • For the Roast Chicken with Thyme & Honey
  • Heat the oven to 475 degrees.
  • Scatter the parsnips, carrots, onions, garlic and thyme sprigs in the bottom of a large roasting pan or baking dish. Drizzle the vegetables with 2 tablespoons of the oil and sprinkle generously with salt and pepper.
  • Lay the chicken pieces on top of the vegetables. Drizzle the remaining 2 tablespoons oil over the chicken, rubbing it in to coat all sides, then sprinkle with salt and pepper. Roast for 25 minutes.
  • Meanwhile, in a small bowl, whisk together the lemon juice, honey and chopped thyme until combined.
  • Reduce the oven temperature to 400 degrees. Brush the chicken evenly with the lemon-honey mixture, then continue cooking until the skin is browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 25 to 30 minutes longer. Let rest for 10 to 15 minutes before serving.Roast for 25 minutes.

For the Apple Schalet

  • Heat the oven to 350 degrees. Lightly grease the bottom and sides of a large Dutch oven or other ovenproof pot with a lid.
  • Heat the oil in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the white wine, increase the heat to medium-high and cook, uncovered and stirring occasionally, until most of the liquid has evaporated and the apples are very tender, 5 to 7 minutes. Remove from the heat and let cool slightly.
  • Meanwhile, whisk together the eggs, sugar, vanilla and salt in a large bowl. In another bowl, combine the challah with enough water to cover. Let sit for a few seconds, then drain and squeeze dry. Add the bread to the egg mixture and stir to combine, then fold in the raisins.
  • Fold in the cooled apples and transfer the mixture to the prepared Dutch oven. Cover and bake until it is puffed and golden brown, 1 to 1½ hours. Set the Dutch oven on a wire rack to cool for 20 minutes before serving.