Slice three shallots and place on a parchment-lined baking sheet along with one pound of green beans. Drizzle with 3 Tbsp olive oil and season with kosher salt and pepper. Roast at 425°F (220°C) for 15 minutes. (If using haricots verts, check after 10 minutes.)
—Rivky Kleiman
How do you know if your challah dough rose enough?
I usually work by time — two hours for the first rise and then an additional hour after braiding. It’s most successful when left in a warmer area. During the winter, when the kitchen may be colder, I’ll heat up the oven a bit, turn it off, and stick the bowl in there to rise.
—Faigy Grossmann
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