Rosh Hashanah and the ensuing Sukkos holiday season are nearly upon us, and if you are a busy person but still like to serve nice meals, then you are surely thinking about how and what to cook. Below, you will find some great recipes that can be prepared in advance and then frozen. This way you can concentrate on yom tov itself and enjoy time with your family.
A Brooklyn food co-op that once boycotted products from South Africa because of its apartheid policy may consider doing the same to Israeli products in the coming months.
A quick look at margarine-less chocolate chip cookies offers a good look at what Pascal and Overtime Cook are all about.
A great way to start off your day is with a delicious and nutritious bowl of cereal.
You'll love this latke made with Bulgarian cheese
How can you be sure that bacteria are not festering in your food? Dangerous pathogens like Salmonella, E. coli, Listeria and chemical contaminants are responsible for more than 76 million food-borne illnesses a year in the U.S., according to the Center for Disease Control. Bacteria, viruses and toxins thrive on food that is undercooked, inadequately refrigerated or prepared in places where hygiene standards are lax. One Israeli company, however, hopes to make your food safe from the farm to your fork.
Curious as to whether Sophie’s Bistro is able to host events like a sheva berachot or a pidyon haben, I asked about party rooms. Amar answered with a broad smile and a display of Sophie’s party room, which is at once spacious and intimately elegant.
One of the favorite food staples in the Jewish home during the High Holy Day season is honey. Traditionally, from Rosh Hashana until after Succot, honey is served with every major meal. It is smeared on the bread over which we recite the Hamotzi blessing, the sweet apple is dipped into honey on the night of Rosh Hashana, sweet baked goods are baked with honey, and honey is used in the preparation of foods such as glazed carrots and sweet desserts. Aside from the caloric disaster that this custom entails, one is really hard pressed to find a negative thing to say about honey.
Even those people who do not normally make challah all year long usually do find that they want homemade challahs for Rosh Hashana. Round challahs are most traditionally used for this time of year, as a reminder of the cycle of life.
Shredding the old perception that kosher wines are sweet and inferior to mainstream wines, A.V. Imports introduces Akiba Eger ? an exception brand of wine that is ideal for the ''Holiday of Freedom'' and other special occasions.
Recognizing the growing popularity of Mediterranean accented dairy products among the health conscious, Tnuva has announced the debut of a new "taste" within its series of Labaneh low-fat sour cheese spreads.
While just eating outside on your porch can kick up the fun factor of any meal, consider switching things up a little by gathering up your food and heading for the great outdoors.
Two of the most interesting and exhausting days of the year come every November when representatives of every facet of the kosher food industry gather at Kosherfest.
US Glatt kosher deli manufacturer Abeles and Heyman merged with Israeli company Yehiam to help both expand their reach in the US market.
A tomato shortage has led to a surge in prices for the juicy Israeli staples, with prices estimated to reach NIS 16 per kilo...
This recipe is Sephardi; the flavours of turmeric and lemon amongst its ingredients reflect its Syrian origin.
California dried figs-golden Calimyrnas and deep purple Missions ? are favorites during the cooler months. These sweet, delicious fruits have a delicate crunch and are popular in stuffings, compotes, bar cookies and salads or eaten right out of the package.
“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.”
We have no specific theme this week, just an assortment of great products we have had an opportunity to try over the past few weeks.
As we enter one of the most hectic and introspective times of the Jewish calendar year, I would like to take this time to present you with some tasty and special recipes for the upcoming holiday season.
There is nothing like the feel of those crisp new pages in your hands while taking in gorgeous, glossy pictures that you know took hours to get just right.
It’s hard not to be intrigued by recipes with names like Thanksgiving Stuffing Soup, Braised Chicken with Rhubarb Gravy and Vidalia Onion Fritters with Sambal Yogurt Dip.
There is nothing like cracking open a fresh new cookbook, the pages still pristine and crisp and wondering what surprises are about to jump off the pages and leap onto your serving platters as they wait to be carried to your table and devoured.