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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
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
Israel’s health minister this week called on the public to refrain from eating the traditional Chanukah treat sufganiyot. “I call on the public to avoid eating sufganiyot, which are rich in fats" … 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
Even the most finicky wine snob won’t be able to “pass over” the new generation of kosher wines. Increasingly, the current mindset is that since Jews are commanded to drink four … more
Some recipe ideas come together on the first try, without any mess or fuss. Others are true labors of love, like grains that simmer and simmer but never get soft … more
By the time Sukkot arrives, we are three weeks into nonstop Jewish holiday mode. Some people might be a little tired of cooking, and I don’t blame them one bit. But Sukkot is probably my … more
There’s something about carrots at the farmers market that I find utterly addictive. I can’t pass by without buying them, especially when they still have their beautiful green stems. They … more
This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even during a holiday. It’s especially nice when served plated individually and topped with the … more
I have served this chicken on Rosh Hashanah for years, and it’s a go-to for a quick and easy Shabbat recipe. The chicken gets caramelized from the glossy and delicious sauce. … more
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