This recipe originally appeared on The Nosher. It’s hard to improve on the classic goodness of a good American barbecue (or cookout, depending on what part of the United States you might reside).

The best holiday dinners go down a little like this: the host or hostess drops off a juicy, slow-cooked brisket, a platter of latkes, and a golden homemade challah atop a linen-topped dining room ...

No matter how good a bakery challah tastes, baking it myself tastes better. Golden and fragrant and topped with toasted seeds, mine will be on the table for the first night of Hanukkah on Tuesday.

Add Yahoo as a preferred source to see more of our stories on Google. There’s no better way to celebrate Rosh Hashanah than with a warm, golden loaf of freshly baked challah. This slightly sweet, ...

I thought I knew how to bake challah. Then I saw the section devoted to the Jewish egg bread in the newly revised “Secrets of a Jewish Baker” by George Greenstein (Ten Speed Press, 328 pp., $29.95).

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their ...