Food

L’Chaim! Chill Out Or Warm Up, No Need To Choose

From The Wine Cellar Gabriel Geller

Deciding between a hearty chicken salad and a succulent roast won't be an easy task. This predicament is further complicated by the uncertainty of whether we'll be dining al fresco in the sukkah or, chas v’shalom, indoors in the dining room.

Elevating Wines for Rosh Hashana

In Print Gabriel Geller

The key to enjoying aged wine, besides having a wine cooler or a cellar, is to purchase a few bottles (or better yet, a few cases!) of each wine you intend to cellar.

A Grand Slam of Flavor: Prime Kosher Sports Serves Up Kosher Delights at the...

Jewish Fress Jewish Press Staff

Prime Kosher Sports goes above and beyond to make sure that attendees of the U.S. Tennis Open have a plethora of options to choose from.

Concierge Service Brings The Joy Of Wine To Private Events

In Print Baruch Lytle

Wine is truly a living, breathing item, and finding the right wine is a lot like buying stylish clothing; every season new styles are coming out.

Keeping Kosher At Yankee Stadium

In Print Nati Burnside

With so much going on surrounding the kosher operation, it’s hard to see how things might get better. But that’s the goal.

Chinese Restaurant in London Offers Kosher Dishes with a Side of History

Kashrut Scene Jewish News Syndicate (JNS)

The name “Kaifeng” originates from a group of Jews from Persia who followed the Silk Road to ultimately settle in Kaifeng, China.

Kosher At American Dream

In Print Nati Burnside

Not only did they seek out kosher restaurants to populate a kosher food court, but they also ask prospective eateries if they’d like to pursue kosher certification before they open.

Young Entrepreneur Brings Everything Kosher To Woodbury Common

In Print Baruch Lytle

Now that Everything Kosher Food Truck is up and running, Kahan is looking ahead at more possibilities. Plans are in the works for Kahan to open an ice cream stand.

Springfield Wholesale Meat Price Increase: To Panic, Or Not To Panic?

In Print Kylie Ora Lobell

According to Ira Sina, manager of the meat department of Glatt Mart in Brooklyn, there is a lack of cattle supply right now in the kosher and non-kosher worlds, which have both had to increase prices. But because there are fewer kosher consumers, which means less demand, the increases are higher.

Elegant Dairy

In Print Nati Burnside

With tons of kosher restaurants and tough competition, it was a bold move for Cork and Slice to open their second location there this year.

The Heart Of French Cuisine

In Print Rosally Saltsman

Despite the barriers of anti-Semitism, Cohen managed to obtain the highest certification for a chef and when he arrived in Israel, taught cookery at the Tadmor Hotelier School in Herzliah.

Worth Their Salt

In Print Nati Burnside

Whether you’re just driving to the restaurant for a special dinner, or if it’s the focal point of a vacation to the shore, Salt is up to the challenge.

Kosher Expo Captures The Consumer Market

In Print Marc Gronich

Kosherpalooza is not a successor to Kosherfest. This is a totally different event. Kosherpalooza is a one-of-a-kind kosher food festival for consumers, Klein explained.

A Big Fish In A Small Pond

In Print Nati Burnside

If you go to a restaurant called Dagim, I’d assume that you like fish. But just in case you aren’t exactly in the mood for that, Dagim still has you covered.

After Kosherfest: JFood

In Print Marc Gronich

It’s important to be at the trade show because people are trying and tasting to see how delicious this healthy food is, said Chaim Tal, president of Meant to Be.

Tacos Aren’t Just For Tuesdays

In Print Nati Burnside

Essentially the only authentic kosher Mexican food on the East Coast, Taquito isn’t much to look at. And that’s assuming you can find it in the first place.

Kosherfest Calls It Quits, But Three Kosher Food Events This Month Are Set To...

In Print Alan Zeitlin

Kosherfest should not be viewed as a failure, but rather as an event that had a great run. There’s nothing like meeting someone face to face and shaking their hand, Kornblum said.

A Hidden Treasure

In Print Nati Burnside

Having opened last year, Dolcetto isn’t the biggest restaurant. In fact, they are expanding to include more seats both inside and outside to accommodate the patrons that come with their recent popularity.

Refreshing Wines for Shavuos

From The Wine Cellar Gabriel Geller

With many of us having the custom of indulging in all sorts of dairy (AND meat!) delights to mark the gift of the Torah to the Jewish people, it is a great time (and excuse!) to pop some great white, rosé and lighter reds that make a better pairing with fish, cheesecake, pasta, etc.

Flavors, Flare, And Feeling

In Print Nati Burnside

Barnea Bistro isn’t a steakhouse. Sure, there’s steak on the menu, but the real reason you are walking in that door is the style and care with which Kessler and his staff prepare their exquisite menu.

A Precious Reopening

In Print Nati Burnside

Let’s be honest, most people are coming to Yakar to order steak... With a good selection of cuts on the menu, there are a lot of different avenues you can choose. Most people might not select it, but I’m going to recommend the Skirt Steak.

A Gift of Love: Holocaust Survivors Share Treasured Passover Recipes

In Print Eve Glover

After experiencing devastating periods of starvation, food is nostalgia and comfort. When these survivors cook recipes they remember by heart, it transports them to happier times spent with loved ones.

(Deli)cious

In Print Nati Burnside

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

A Smokey Sensation

In Print Nati Burnside

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.