29 results total, viewing 21 - 29
Some people take great pride and pleasure in planning their Rosh Hashana menus for weeks or months in advance, chugging away at kugels and cakes and soup … more
When Susie Fishbein wrote her first “Kosher By Design” cookbook nearly 15 years ago, she saw an opening in the market for a book in the style of mainstream cooks like Ina Garten … more
If you’re staying in town and haven’t completed your Pesach shopping, no worries — you’ll have lots of company at any kosher supermarket, most of which will be open super-late on Wednesday … more
In the 1930s, Rabbi Tobias Geffen of Atlanta began to investigate the hidden ingredients inside mass-produced foods and to evaluate whether those ingredients conflict with kosher laws. He then set a … more
I’m on the hunt for a good, old school and heimish gefilte fish recipe. I know, I know. These days, the kosher culinary world is all about the cutting-edge sophisticated kosher interpretations … more
This week, when I was teaching a class of continuing education students, we touched on some of the people I have encountered throughout my career. My wife and I owned Kossar’s, a well-known … more
For most of my 29 years, I’ve been spoiled rotten when it comes to kosher food.  I was raised not only in New York City, but in the borough of Brooklyn, the kosher capital of the world … more
While not every observant Jew is a football fanatic, those who are will join one of America’s largest television audiences on Sunday, Feb. 7, to watch the Carolina Panthers face the Denver … more
Anyone who has ever been to Israel, be it for seminary, yeshiva, a family trip, on a business trip or through Birthright, will probably be willing to count shwarma amongst their favorite foods. For those not in the know, shwarma is mix of marinated meat (usually turkey, veal or lamb) and fat that is placed on a spit and then slow roasted. Often eaten in a pita or lafa, shwarma is unquestionably the most common street food in Israel. This omnipresence coupled with its low cost and sheer deliciousness is what so endears shwarma to Israeli tourists. The problem is that shwarma is a very complex dish to make and is nearly impossible to replicate in the home. Many American kosher restaurants make valiant attempts to replicate the common Israeli dish, but most times they fail to faithfully recreate the authentic flavor of shwarma’s Middle Eastern roots. more
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