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 article originally appeared in The Nosher. You love challah. You love pizza. It might be time to combine these two cherished carbs together in one pan. If you often make big batches of challah, ...

The BEST challah bread recipe you’ll find, I’ll show you step-by-step how to make my Grandmother’s famous six-strand challah bread, perfect for the Jewish Sabbath or weekend French toast.

1 large egg, beaten, for brushing Sesame seeds, sunflower seeds, nigella or black sesame seeds, za’atar, ground sumac, flaky sea salt, and/or other toppings of your choice ...

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 ...

I was the kind of kid who rushed out to buy round corn chips and orange Gatorade and square-pan pizzas. Any food with the bold word NEW! on the label sang to me. I wasn’t dumb. I knew that ...

Tear challah into 1/4-inch pieces, and place in a large bowl. Whisk together eggs, bananas, milk, sugar, cinnamon, nutmeg, vanilla, and salt in a separate large bowl. Add challah pieces, stirring ...

This recipe comes from my culinary school classmate and friend, Erica Miner, whom I met 20 years ago in Chicago when we were both young greenhorns. A native of Ann Arbor, Mich., Miner and her husband, ...

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 ...