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My column on OU's website ezine Shabbat Shalom is a tribute to my wonderful mom - hard to believe she's 90! - and contains recipes for her unbelievable chicken soup, my Shiitake Mushroom Mazoh Balls and her Killer Brisket with Tsimmes. It begins this way:

My mother’s name is Lillian, but everyone calls her Honey. When I was expecting her first grandchild, Mom wanted to be called “Grandma Honey.” Mom had high hopes. My children called her “Honey” and it stuck. Even their friends think that that’s her name. 

Read the whole story.

Canadian Jewish News, May 2, 2008

Manischewitz National Cookoff winner announced

by Judy Bart Kancigor

My Grandma Ruchel was very religious. When I was a child, I would watch her pray facing the cabinet where she kept the Tam Tams – those addictive, “bet you can’t eat one” crackers from Manischewitz – swaying back and forth as her arthritic fingers turned the pages of her prayer book. I had no idea she was facing east. I thought Tam Tam crackers were holy!

So it was with amusement Read the whole story

Molly O'Neill tallks about my Mama Hinda's Passover Nut Cake on www.grandparents.com - a wonderful site, by the way, for all the bubbes (and zaydies too!) For the recipe and story click here.

The Orange County Register, April 17, 2008

Two new cookbooks offer traditional and fresh looks at the holiday menu.

by JUDY BART KANCIGOR

When Sarine and Murad Kattan left Aleppo, Syria, in 1947 for their honeymoon in Italy, their thoughts were of love and their future in their beloved homeland, where their family and the larger Jewish community had lived and flourished for centuries.

Back in Aleppo, the announcement of the United Nations partition of Palestine fueled the already smoldering atmosphere of anti-Semitism, setting off pogroms (organized massacres) that virtually extinguished all Jewish life, erasing centuries of this rich, thriving culture.

Find recipes for Chicken Soup With Asparagus and Shiitakes, Served With Roasted Fennel Matzo Balls and Braised Brisket With Thirty-Six Cloves of Garlic from Jewish Holiday Cooking when you read the whole story. For Stuffed Eggplant with Quince recipe from Aromas of Aleppo click here and for Candied Coconut with Pistachios click here.

from the New York Daily News March 31, 2008
by Rosemary Black

The very first recipe that Judy Bart Kancigor tested for her new book, "Cooking Jewish" (Workman) was her grandmother's Passover nut cake. When it came out of the oven, the author gave a piece to her mother and asked, "Ma, is this it?" And was astonished to see her mother's eyes widen and brim with tears as memories flooded her mind of Passovers gone by.

(Find recipes for Gramma Sera Fritkin's Russian Brisket, Chicken Soup and Shiitake Mushroom Matzoh Balls when you read the whole story.)

New Orleans Times-Picayune
by Judy Walker

Judy Bart Kancigor started "Cooking Jewish: 532 Great Recipes From the Rabinowitz Family" (Workman, $19.95) as a family project.

The flourless chocolate cake recipe, bete noire, "came from my cousin's daughter," said Kancigor, a writer for The Orange County Register in California. "She brought it to my kids' house the first time they had Passover." And she had given it the name "Too Good to Call Passover Cake."

Find this flourless chocolate cake recipe as well as Goat Cheese and Pine Nut Mini Cheesecakes with Cranberry Haroset when you Read the whole story

St. Louis Post Dispatch, April 16, 2008
by Judith Evans

Tradition writes the menu at many Passover Seders, the service and meal that marks the start of the Jewish holiday that begins at sundown Saturday.

If grandma started the meal with gefilte fish or chicken soup with matzo balls, you probably do, too. Brisket recipes get passed down through the generations like cherished photos or a beloved aunt's locket.

But when it comes time for dessert, this night can be different. It's a place to stretch, to be creative, to try out new recipes.

"You want to do all of the old, some of the new," says Judy Bart Kancigor, author of "Cooking Jewish: 532 Great Recipes From the Rabinowitz Family" (Workman).

(Find the recipe for Spago Pistachio Macaroon Sandwiches With Chocolate Ganache when you Read the whole story.)

The Tennessean, April 2, 2008
by Nicole Young

Haroset is a fruit and nut mixture. Brisket is a beef cut. And matzoh is unleavened bread, which is bread that has not risen or does not contain yeast.

All these foods can be found on a Jewish table during Passover, a holiday lasting eight days to represent the exodus of the Hebrew people from slavery in ancient Egypt.

This year, Passover begins April 19 at sundown.

During Passover, Jewish followers are not permitted to eat anything that rises, meaning nothing with yeast. But, the holiday is considered one of two big food holidays for Jewish followers.

"It's a wonderful holiday for children and men," said Patsy Wind, a Gordon Jewish Community Center (GJCC) member and West End resident. "The women have a lot of cooking to do. There's no telling how long we spend cooking. It's easy, but it's just time consuming."

Wind, along with about 35 other GJCC members and Nashville residents, signed up for a Nourish Your Mind class on cooking at the center last week featuring guest speaker Judy Bart Kancigor, author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family. Read the whole story

Watch the video as I prepare Stuffed Orange Sweet Potato Cups with the ebullient Shelley Goldberg, NY1’s Parenting Consultant, and kibbutz about holiday food traditions you can take part in with your children.

RECIPES FEATURED IN THIS SEGMENT

Stuffed Orange Sweet Potato Cups

Grandma Sera Fritkin's Russian Brisket

Potato Latkes

Cookin' for Love Malaysian Latkes with Minty Cucumber Yogurt Sauce