Saturday mornings were usually challah French toast mornings in my house growing up. My dad would take any leftover challah from Shabbat dinner the night before and put it to good use. His recipe is ...

Growing up Jewish meant challah! On Friday nights and special occasions, it was always one of the tastiest traditions — nothing compares to the beautifully braided shape, the shiny crust, and the soft ...

When America's Test Kitchen sent me a review copy of "The Complete Autumn and Winter Cookbook: 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts and More" this ...

In this episode of In The Kitchen With Matt, I will show you how to make bread pudding from scratch. This super-easy homemade ...

Ina Garten has the same breakfast every morning. She eats oatmeal with a sprinkle of salt. But that doesn’t mean the Food Network star’s Barefoot Contessa breakfast recipes only consist of oatmeal. On ...

This post originally appeared on Food52. By now we know that no-knead doughs—as dubious as they might sound—aren’t an oxymoron or a lie. You can stir together a dough, largely ignore it, and the next ...

The good smells of baking challah and the sweet golden braided bread emerging from the oven have distinguished the Jewish Sabbath in a long-kept tradition. During the High Holy Days, starting with the ...

A good loaf of challah is tender, pillowy and slightly sweet, but homemade loaves tend to dry and stale quickly. To keep our challah tender and extend its shelf-life, we borrow the water roux ...

In this episode of In the Kitchen with Matt I will show you how to make Bread Pudding. Bread pudding is one of those age ole ...