So, how do you have a hot lunch on Saturday? You make a long-cooked stew, starting a full day ahead. It's called cholent. WILHELM: I'm going to throw in pinto beans and barley. And I'm going to ...

Three generations of Soclofs are standing in Grandma D’s kitchen doing what many women in Northwest Baltimore do on a Friday. The beans and barley are doled out, the beef stripped clean of fat ...

Note: The slow-cooking Sabbath stew cholent reminded a few tasters in The ... uncover and bake 2 more hours so that water evaporates to make thick sauce. If there is no water, add some.

Growing up, there was nothing like waking up on Shabbat morning to the unmistakable smell of cholent cooking in my mother’s extra-large stock pot. Held down by a massive weight (which my mother ...

That being said, for many Jerusalemites, there is only one way to make cholent. “The restaurants here only serve an Ashkenazi-style cholent,” says Debra Nussbaum Stepen, a tour guide who ...

My resolution for the New Year is to make more cholent. Cholent is the traditional Sabbath stew, assembled and put in the oven (or on the stove, or in a crock pot) on Friday before the Sabbath ...

But one of his most popular ideas was inspired by his mother's stories of making cholent in Lithuania. "She would walk it over to the village bakery, where, as the ovens were turned off for the ...