2012 BEST Place to Carbo-Load
Arguments over who makes the best challah can go on longer than Rosh Hashanah services. Our pick? Rosenfeld, where the loaf (pictured at left) is delightfully dense, moist, and balanced in its egginess and sweetness. If you can resist tearing it apart, slice it thick for sandwiches—it absorbs brisket juice like a beast.
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