When working with garlic, a great shortcut I discovered in my local supermarket is fresh, peeled, whole cloves. It’s beyond worth spending the extra buck.
I mentally reviewed all of the amazing food we had eaten over the vacation. I knew I wanted to re-create those sliders at home.
Yael Farbstein won first place in the category of the International Multi-Floral Sourced Honeys of the Black Jar Honey Tasting Contest.
One of the most comforting of fruits in the winter is the humble tomato. It is sweet and warmly acidic, and comforting. Therefore, I am featuring two recipes incorporating tomatoes.
The amazing thing about a pureed soup is that it is pretty hard to mess up.
Some wines are so elegant and rich that they bring a smile of satisfaction and enhance the spiritual experience while debating a rashi with our chavrusa.
As we are in the cooler months of the winter, I am focusing on warm and hearty meals, ones that are short on prep time and family friendly.
These taste the best served on Friday night paired with a glass of Tulip Cabernet Sauvignon.
My voyage into the world of sous vide began with the Sansaire immersion circulator, a product that got its start on Kickstarter and exceeded its goal by more than 800 percent.
Since I am a working mother always on the go, I am constantly looking for fast, easy, and different.
There’s no better place to celebrate Chanukah than in the country where it all began.
Unfortunately, sweet kosher wines have the reputation of being inferior, simple table quaffers that lack any complexity and appeal for the fine wine drinkers.
Not every main dish has to be time consuming, because, let’s face it, we don’t just cook for Shabbos and Yom Tov; we have to eat during the week also.
Yup, the yomim tovim are coming, which means it’s time to dust off those family favorite recipes while searching out new and exciting items to add to your holiday menus.
It was kind of a joke, recalled Esty. We never really expected it to turn into anything. If we had a family barbeque we would post pictures and I would share recipes when I ate something really good, but that was pretty much about it.
Impress those around your Shavuos table with your knowledge of which wine to serve with which cheese.
Today, our gorgeous cookbooks have full-color, high-gloss pages, are loaded with gourmet recipes and are heavily marketed in advertising campaigns.
If you’re anything like me, just thinking about Pesach is enough to send shivers down your spine.
Chef Yochanan Lambiase will guide you through three scrumptious Passover recipes and then unveil THE Passover recipe that you DON'T want to miss!
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.”
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.