THESE days, we are lucky to have so many options for high-end restaurants in the tri-state area. And while that’s obviously a good thing, it leads to different attitudes from the two different … more

When I was a kid, my mother made fish once a week, usually on Thursday nights. I hated it. No matter what fish she made or how she prepared it (she baked and broiled, fried and poached and even made … more

Phyllis Glazer made aliyah from New York more than 40 years ago. Today she is one of Israel’s culinary stars as a journalist, television personality and spokesperson. So when we were invited … more

Pesach’s not over yet … but soon enough, we’ll be turning over our kitchens and begin our post-holiday spring cooking. There’ll be no better time to enjoy fresh … more

While the Jewish calendar is full of holidays with rich food histories, none is as rich as Passover. With a seder table full of meaningful foods celebrating the Israelites freedom from slavery in … more

During my preparations this year, I found myself reflecting on our kitchen and the 44 Pesachs we have spent there. My mental wanderings have, through the years, taken me from believing my kitchen … more

I love the confluence of Pesach and spring. Warmer weather, longer days and lots of spring vegetable in the markets just in time for the sedorim and beyond. The food for Passover can be … more

Naomi Ross of Woodmere recently published the acclaimed kosher cookbook, “The Giving Table.” Folding chairs lined the hallway wall like dutiful soldiers in expectation of arriving … more

This is one of my favorite times of year —I get to clean out the pantry and start all over again after Passover. It is the time to use up all the half bags of rice and pasta and cans of beans … more

This should be a fun-filled, over-the-top Purim, exactly three years since the coronavirus turned our world upside-down. The holiday, on the 14th of Adar, begins Monday evening, March 6. In the … more