Sun Bat Yam is a spectacular new seaside real estate project combining tourism with real estate investment.
Posted on: April 18th, 2016Sections → Magazine → Potpourri
If you’re anything like me, just thinking about Pesach is enough to send shivers down your spine.
Posted on: April 10th, 2016Sections → Food → Recipes
Chef Yochanan Lambiase will guide you through three scrumptious Passover recipes and then unveil THE Passover recipe that you DON'T want to miss!
Posted on: March 17th, 2016Sections → Food → Restaurant Review
Now close your eyes, click your heels together three times and repeat after me: “There’s no place like Fireside. There’s no place like Fireside.”
Posted on: March 14th, 2016Sections → Magazine → Potpourri
Lest you think that this entire book is about decadent recipes that will wreak havoc with your diet, there are plenty of offerings to make even your nutritionist smile.
Posted on: March 4th, 2016Sections → Food → Kosher Food News
Drawing on her own years of experience in the food business, she worked on balancing flavors and textures, coming up with two different products that bear her name and work equally well as a recipe component or just mixed with water.
Posted on: February 18th, 2016Sections → Food → Restaurant Review
Fuego’s very extensive menu is heaven for meat lovers, with an eclectic mix that will satisfy both those who like their eats straightforward and simple as well as those whose palate runs more to the trendy side.
Posted on: January 29th, 2016Sections → Magazine → Potpourri
With so many great recipes paired and stunning pictures you may just find yourself tempted to lick the pages of ESSR.
Posted on: January 25th, 2016Sections → Food → Kosher Food News
Want the smell of challah to fill you home, but don’t want to pull out the mixer?
Posted on: January 22nd, 2016Sections → Food → From The Wine Cellar
Fruit flavors as described in wine actually only refer to the scents that are identified as we smell the wine...
Posted on: January 15th, 2016Sections → Food → Kosher Food News
“For us kosher keeping, chumus-loving Jews, aquafaba opens up an infinite amount of possibilities,” Zohn told Olam Yehudi. “It is a versatile pareve ingredient.”
Posted on: January 11th, 2016Sections → Magazine → Potpourri
In a world where it seems as if some cookbook authors deliberately go looking for obscure ingredients that none of us own, Mia Adler Ozair’s Cook, Pray, Eat Kosher is a breath of fresh air.
Posted on: December 30th, 2015News & Views → Israel → Boycott
The project’s launch was celebrated with a special event in the Knesset.
Posted on: December 19th, 2015News & Views → Business and Economy
“We want to share with you a complaint we received recently from one of our customers, regarding a frog that was found in one of our lettuce packages.”
Posted on: December 18th, 2015Sections → Food → Kosher Food News
Intent on her goal of using all natural ingredients, it comes as no surprise that many of Las Delicias’s products are dairy because they are made with real butter, although most of the gluten free items are pareve.
Posted on: December 16th, 2015News & Views → Israel → Boycott
Of course, if the guide were to exclude the Golan wineries it would have been a very thin book, without industry stars like Yarden and Gamla.
Posted on: December 14th, 2015Sections → Magazine → For the Home
A quick look at margarine-less chocolate chip cookies offers a good look at what Pascal and Overtime Cook are all about.
Posted on: November 30th, 2015Sections → Food
One talkbacker said the kashrut certification is meaningless, because of the halachic concept of "minhag hamakom," the local practice. If it's been forbidden, it should stay so.
Posted on: November 27th, 2015Sections → Food
New cookbooks seem to magically materialize on my doorstep begging to be read (and hopefully praised on these page) and, while many are lovely and full of promise, only a handful of them make me want to drop everything, head to my kitchen and start cooking. Celebrate, an all new cookbook by Elizabeth Kurtz to […]
Printed from: http://www.jewishpress.com/sections/food/recipes/cooking-like-a-pro-for-pesach/2016/04/18/
Scan this QR code to visit this page online: