I have never met a challah I did not like. There is simply something magical about the puffed, egg-enriched loaves that sit at the center of many Jewish holiday meals and that make an extravagant base for French toast. And yet as a kid, I would count down the days to Rosh Hashanah when my mom would bring home challah baked specially for the holiday.
~ Charcuterie recipe for how to make Pastrami from scratch..... <3 Romanian Jews brought the recipe for pastirma to New York in the mid-19th century, where it was commonly made from goose* that was dried, spice rubbed and cured, smoked, and finally steamed. The name and the meat—today pastrami is most often beef—were altered in America, while pastrami’s reputation as “Jewish food” spread across the country.