A Good and Sweet Year Starts Here

In the midst of Rosh Hashanah prep...and this is what it looks like: Chicken soup and floaters, roast with pomegranate sauce, roasted turkey, chicken tagine with prunes, almonds and apricots...assorted sweets and treats.

There are delicious California reds and whites to be imbibed.

Recipes will follow after the hag. In the meantime, from my kitchen to yours, and from my family to yours, Shana Tova U'Mtookah, a good and sweet New Year.

Chicken, Chicken, Chicken

My sweet husband, hereafter referred to as Sweetie, says that I must know hundreds of way to cook chicken.I'm not sure I know QUITE that many, but it might be close...So the next few postings will be devoted to different styles of chicken dishes.

First, a word about what makes a bird kosher. According to the Orthodox Union, a leading kashrut certification body,


The Torah does not enumerate specific characteristics to distinguish permitted and forbidden birds. Instead, it enumerates 24 forbidden species of fowl, while all other birds are considered to be kosher. Nonetheless, for various reasons, in practice we eat only those birds which have an established tradition that the species is kosher.

In the United States, the only poultry accepted by mainstream kashrus organizations as kosher are chicken, turkey, duck and goose.

So keep your eyes on this spot for the next few days as we showcase different chicken recipes, suitable for everyday, Shabbat or the hagim.