| Dec 8, 2011
| 11:34 AM
The best consumer advice for those attending the current exhibit at the Jewish Museum of Maryland is: Plan on going out to eat immediately after the show.
"Chosen Food: Cuisine, Culture and American Jewish Identity" is brimming with delicious...
| Dec 21, 2011
| 8:04 AM
By now, it's safe to say Miss Shirley's has Southern cuisine down to a science, regardless of the location.
From the Baltimore restaurants to the food truck — and now, the new Annapolis branch — breakfast and lunch at Miss Shirley's are...
| Jan 17, 2012
| 12:33 PM
It falls to my lot to write little front-page capsules for The Sun, directing readers to articles of interest inside the paper. Last night, one of the likelier-looking ones was John Fritze’s article explaining that veteran congressman Roscoe...
| Feb 12, 2009
| 4:22 PM
Morning, 'Top Chef' fans, Mary here, with Maryann in italics. We're nearing the end of the season -- any thoughts as the cheftestants head into the Final Four? I know I'm ready for the competition to whittle down.Last night's episode......
| Feb 5, 2009
Every so often, a restaurant opens so successfully, is embraced so universally, that you can only figure that it's filling a deep, communal need. Miss Shirley's arrival in Roland Park a few years ago was such a case.
It seemed that more than almost...
| Aug 28, 2012
| 12:46 PM
This list is not all-inclusive
Abigail's American Bistro
493 Roger Williams Ave., Highland Park, 847-849-1009
Abigail's surrounds diners with a sophisticated setting of soothing earth tones with splashes of color and a menu of...
| Nov 12, 2012
| 9:18 AM
In Judaism, challah bread is an important part of the Shabbat meal. A loaf of the bread is made by weaving together plaits of dough. As one story goes, each seperate braid signifies a virtue, but together the folds represent something more: survival,...
| Sep 2, 2010
It may be 7,536 miles away from her own kitchen in Tel Aviv, but I can just see my 95-year-old mother jotting down suggestions for what she thinks my sister in Los Angeles should serve on Rosh Hashana, the Jewish New Year that starts at sundown Wednesday....
| Sep 2, 2010
In the weeks leading up to Rosh Hashana, Abby Franke and his team of bakers at StoneGround Bakery are braiding thousands of egg-and-honey-rich challah loaves by hand. The breads are kosher, as are the hundreds of other Jewish-German products in the Agoura...
| Jun 2, 2011
Spinach- and ricotta-stuffed challah
Total time: 1 hour, 20 minutes, plus rising time for the dough
Servings: Makes 2 loaves, 8 to 10 slices each
Spinach and ricotta filling
Our recipes, your kitchen: If you try this or any...
| Jan 20, 2011
Tu Bishvat challah kugel with dried cherries and almonds
Total time: 2 hours
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here...
| Sep 22, 2011
Total time: 1½ hours, plus rising and cooling times
Servings: Makes 1 large challah (at least 15 servings)
1 tablespoon coriander seeds
1 tablespoon fennel seeds
6 cups unbleached all-purpose flour, divided, more as needed