Both books place an emphasis on creativity, finding new and exciting ways to tempt the palate...
I should be pursuing plateaus of pure and holy, but I’m busy delving and developing palatable palates instead.
They say the best way to watch a baseball game is with food in one hand and a soft drink or beer in the...
This column will focus on making cooking easy and simple. We begin with a perennial favorite dish – Chicken Soup.
When a label reads, “egg-free,” “soy-free,” “cholesterol-free,” etc., you kind of assume it is taste-free as well.
I like to put these pastries in a basket for Purim as they make ideal Mishloach Manot.
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.
Kosher Soul Food has a recipe for Bourbon-Pecan truffles that sounds melt-in-your-mouth delicious. Almost makes me want to rum home and whip some up...
I often get asked about the difference between spelt and whole wheat and the benefits of quinoa and what it counts as in a...
Accustomed as we all are to eating steak whenever we dine in an upscale restaurant, we were pleasantly surprised when our main dish showed up and it turned out to be not beef, but fish.
While I have yet to figure out where to put all these amazing volumes, I am astonished by the culinary inspiration that seems to jump off many a page and the apparently unending creativity that gives each of us the opportunity to experiment as never before.
Soup is one of the best starters for a Seder meal because it is so easy and quick to serve, especially if you have a large crowd at the table. This recipe is a delicious, vibrant and tasty soup, which can be made in advance and uses readily available low-fat Pesach ingredients. Cooked with garlic and basil, it is full of the flavor of the Mediterranean and provides a delightful change from regular carrot soup.
For many of us, the focus in the days after Pesach has been the Pesach weight gain.
Kosher wines have improved greatly in the last 20 years. Much of the credit can be given to the Golan Heights winery in Israel, which ignited the quality wine revolution when they released their first wines in 1983. Stateside, however, it has been the Herzog family and their Royal Wine Corporation that has introduced U.S.-based kosher consumers to premium wines.
I have received numerous inquiries asking me to revisit my freezer tricks.
Is there a more perfect way to end your day then with a bowl of soup? They soup is comfort food - even during...
Baruch Hashem, every week brings us new products from Israel.
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.
In 1654, 23 Jews fleeing persecution in Portugal landed on the shores of New Amsterdam.
“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.”
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.
Mason jars were invented in 1858 by Philadelphia tinsmith John Landis Mason. What made them unique was their two-part metal lid, the rubber-rimmed screw top ensures the safety of canned foods through a reliable vacuum seal.
In honor of the beginning of summer, we decided to take the search for the perfect snack on the road and see what we could find along the East Coast.
It is astonished by all the gastronomic influences: Russian, Polish, Arabic, Moroccan, Bulgarian, Iraqi, which “can coax a world of flavors out of the most humble potato.”