Saturday, June 24, 2017

Food & Wine

Vegetarian on the Fly? No Problem!

I was putting my Shabbat meal together, plating everything in the kitchen, while a group of hungry young people waited impatiently in the next room. It looked like I had a pretty impressive lineup, with my glazed corned beef, zaatar chicken pargiot, a nice mesclun salad, a quinoa salad, some roasted cauliflower, sweet potato and

Great Wines for a Cheerful Wedding

Bayonne—Planning a wedding? Filled with nervous excitement? Faced with butterflies every time you think about the table arrangements or ever-burgeoning guest list? It’s no surprise: Planning a wedding is both uniquely exciting and unimaginably stressful. You want everything to be perfect. The bride’s dress, groom’s suit,

Cookies for Dinner?

It’s the end of the school year. Everyone’s working on term papers and studying for final exams. The atmosphere is tense, as we all sense that vacation is just around the corner, but we just need to get through the last week.

I’m tense because at the end of the school year I’m all out of

Spice Up Your Life With (Kosher) Thai Curry Paste

After a bit of research, I found that traditional Thai curry paste contains shrimp paste, so it’s pretty much a no-go for us Yids. While there is an extraordinarily wide array of kosher products available at the many kosher stores here in Teaneck, I have not yet found a fantastic curry paste that brings to mind all those spicy, herby piquant flavors of the

Robust, Rich Tishbi Reds: Perfect With Cheese and Crusty Breads

When I was asked to try a few of Tishbi Winery’s most elite selections before Shavuot, it was with a considerable thrill that I asked the winery’s importer, The River Wine’s Ami Nahari, to help me reach the winemaker, Golan Tishbi, and get his advice on how best to decant and serve the wine

S&S Cheesecake Offers Delectable Delights in Time for Shavuot

S&S Cheesecake has been a staple at its Riverdale location, 222 West 238th Street, for generations. As Yair Ben Zaken, the bakery’s current owner, says, he followed in the footsteps of his father-in-law, Fred Schuster, who was a Holocaust survivor who escaped from Germany. After settling in Manhattan, he worked in a bakery and

A Special Sauce Saves the Day

Sometimes, it’s easy to fall into a cooking rut. You know what I’m talking about—you make the same dishes over and over again and wonder why no one is eating them anymore.

Lately, when I go into the supermarket looking at the vegetables, I realize there aren’t that many

Strawberry Shortcake, Cream on Top

People seem to think that cheesecake is the only dessert for Shavuot. And there are so many different variations of cheesecake that there isn’t even enough holiday to eat them all. (It almost seems like a good reason to make Shavuot eight days!) Even I tend to think of Shavuot as the “cheesecake holiday.” So how did

Memories of Shavuots Past

In our family, as a child growing up, I remember the chart that my mother would hang over my father’s armoire. It was her annual sefirah chart. If we would each remember to count sefirah each day our reward would be an individual cheesecake. Interestingly, perhaps a sign of the way things used to be, my mother never counted

Put an Egg on It!

Considering how many eggs we went through on Pesach (personally I used 20 dozen), I thought it would be a good time to talk about eggs in general.

It seems like every dish nowadays is being topped with an egg. Why are eggs so popular again? You do remember when they became the

Enjoy Delicious Chummus

My family and friends love this dip. It is very popular. The creaminess of the beans pairs well with the chick peas. The combination of the bright lemon, pungent garlic and olive oil makes this dish flavorful and will have you craving more. I serve this chummus with challah or fresh, warm pita bread for dipping.

Grace Under Pressure, Like All of Us: The Joy of Kosher Magazine Pesach Preview

Invited to an exclusive tasting event of recipes featured in the Pesach edition of Joy of Kosher Magazine, I was excited to meet Jamie Geller and her talented magazine staff. An eight-course meal was planned, promising some innovative takes on the standard and expected fare for Seder night. Well, I quickly learned that it

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