Food

There’s something about going to a kosher restaurant that isn’t just kosher, but also distinctly Jewish.

When I was invited to Smokey Hill, the first thing I noticed was the smoke. While not visible, the smoky smell will certainly hit your nostrils when you first walk in the door. That smell is sure to get your mouth watering as you sit down and try to make some tough decisions about what to order.

Ideally, you’d walk into BIS with a large group of people and order a bunch of things to share. The appetizers certainly would work well that way. But when it comes to an entree, your choice might be harder.

There is often an inner feeling that the package is not good or original enough, whatever that means. Every one of us has his/her sense of what is adequate to give out in our Purim gift packs.

When I was invited to check out Diller, I was impressed with the ingenuity of their menu.

They’ve got enough options for your whole party and going will certainly make your night feel like more of a party.

All of the onstage participants have worked in the trenches with Masbia to feed the needy and it’s not a buffet event, but a high-end, gourmet experience.

Eight people is a more reasonable number to eat the board (and only the board) as there’s certainly enough food there for eight people to walk away full. But a group of ten might be optimal for a few reasons.

He’s taken the Israeli cuisine as a canvas and used a range of paint brushes from an international palette to create a truly unique menu with flavors and ingredients that you might not expect to see work in concert together.

The fillings may all be different, but one thing that is almost always the same is that there’s an ample amount inside your sufganiyah.

Chef Shearin's world travels have taught him the best food is not only found in the most expensive restaurants, but in the local, humble, ma and pa style eateries about town.

Some longtime Kosherfest vendors, seeing the difference in this year’s show, are hoping it improves in the future.

There’s no question there’s an international mashgiach shortage, not just in America but across the world, Dubin admitted.

An easy recipe for Sukkot.

The grapes come in totes, known as wooden bins. From there it goes into various augers and pressers and filtration right there at crush and then it goes through a pasteurizer.

Whenever I am lucky enough to do a restaurant review I’m always on the search for that special experience unique to that establishment alone: a reason to bring your friends and family that you can get in few other places.

If you’re like me, you walk into a place like Margez and you ask what on the menu is the kind of thing that really makes the restaurant special. The answer in this case is the Couscous Tajene with Lamb Shank.

Since Bonito is a shared plates restaurant, many of the items on the menu can be described as appetizers. This leads to a wide selection that includes a few different fish options.

What makes Carbon stand out in the expanding group of charcoal chicken places? They make their own sausages. These are not similar to what you will find in a store.

It is appropriate to drink wine to mark the celebration properly. One should sanctify Shavuot and bless a wine of quality to add joy to the meal.

Today kashrus in Asia and Europe have really exploded and now we have to get involved in different cultures to ensure our standards … whether it’s in Chicago or in another part of the world.

I’ve never tasted anything like this before, Avi said of the Lamb Kebab, It’s definitely very cooked but so melt-in-your-mouth – it’s silky and the flavors are so intense and juicy.

A bottle of wine is big and heavy, and when you give dozens of mishloach manos to friends and relatives, it can get quite expensive and tedious. Thankfully, the selection of smaller wine bottles and cans has grown tremendously.

"I'm not surprised that people hate," Goldberg told The Jewish Press. "I'm surprised that Google, a company worth billions of dollars doesn't have a way to stop this. How I could get 100 negative reviews on a Saturday when I'm not open.

While contemplating the burning candles, it is an opportunity to take careful note of a wine’s aromatic profile, and appreciate its texture and flavors.

The big winner for Best New Product was 100 percent Pure Pistachio Oil by Setton International Foods.

Luckily for you (and, let’s face it, me), I was allowed into the extremely full belly of the beast where I tasted some truly amazing things. Did I do this for my own good? Of course not. (Just ask my waistline.)

We have to remember the word pork, there’s a lot of history packed into that.

The entire Seder of Rosh Hashanah, with its many beautiful minhagim, is all about symbols. Each fruit and vegetable symbolizes a dimension of spiritual growth for the year ahead. These are all things that we can see with wine, as well.

Tamara decided to become a vegetarian, but she gained weight from all the rice and pastas. Here's a healthy and more balanced alternative.