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.
A New Year, a New Beginning

A New Year, a New Beginning

Guest: Leah Koenig

It was a treat to spend time with cookbook author Leah Koenig to talk about Rosh Hashanah meals and prep for this very different Rosh Hashana. Leah will even share a great roast chicken recipe with us. You can find out more about Leah @leahkoenig and Wishing all of you a very Healthy and Happy New Year. 

Happy Eating!



Think Pastrami on Rye,  It’s National Deli Month!

Think Pastrami on Rye, It’s National Deli Month!

Guest: Lara Rabinovitch

It turns out August is National Deli month so …find your favorite local deli and treat yourself to a bagel and SCHMEAR while supporting a very important cultural institution.  No deli nearby? Many delis now ship overnight to just about anywhere in the country.  If all else fails you can make yourself a kugel to enjoy with a cup of tea. My guest for this episode is Dr. Lara Rabinovitch. You’ll learn lots about the history of Jewish delis in North American because we focus our conversation on the food and the cultural impact of Jewish delis.  And last but not least, it turns out that some of the most celebrated delis in North America are located outside of New York City so be sure to check out delis in Montreal, Canada, Ann Arbor, Michigan and even Houston, Texas!  Yum.


The Great Big Jewish Food Fest!

The Great Big Jewish Food Fest!

Guest: Lisa Colton, Co-Executive Producer

                The Great Big Jewish Food Fest

It’s March, the start of the pandemic in the U.S. with lock-downs in most all major cities.  Food and preparing meals for yourself, your family and those in your bubble become a monumental activity. You are nurturing your body and your soul. What could be better? Here’s an idea – you could join with Jews from all over the world to cook together and talk about Jewish food! A small team of people lead by Lisa Colton and  her good friend and Co-Executive Producer Jeffrey Yoskowitz put together an amazing on-line event in record time. Even if you were unable to attend when it was live, you can learn about it here and then check out the content for yourself.