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Put ‘Our Table’ on Your Table

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Reviewing “Our Table: Time-Tested Recipes, Memorable Meals,”

By Renee Muller, Artscroll/October 2016.

No matter how many cookbooks you own (and I own many), when a new one comes out you are filled with anticipation and hope. Hope that this one will give you new ideas for your Shabbat and Yom Tov table, or even for a...

Batter-Fried Chicken

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We reluctantly bring you the most amazing fried chicken recipe EVER. My kids don’t really forgive me for publishing this.

This recipe was given to me years ago and has never left our repertoire. It’s the type of dish that kids and adults alike love and look forward to. I save it for special occasions like Yom Tov and especially Chanukah, when deep-fried foods are something we celebrate. Your kids and guests will thank you. And nobody will miss the doughnuts, believe me.

Thank you, Rivki S., for sharing this recipe with us.

FOR THE BATTER2 cups flour1 teaspoon baking powder2 teaspoons salt2 Tablespoons paprika1 cup water4 eggs1 cup cornflake crumbs, optionaloil, for deep...

‘Chanukah Is Better With Butter’

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Breakstone’s Butter is touting butter’s benefits this Chanukah.

Chicago—Butter is making a comeback! This season Breakstone’s is reminding consumers that butter is the best choice for Chanukah cooking and holiday baking.

Focusing on the Jewish consumer, Breakstone’s Butter has launched a print, digital and social media marketing campaign, “Chanukah Is Better With Butter,” to communicate with families.

From a culinary perspective, butter is a preferred shortening for chefs because of how it boosts flavor blending. In his Food Network show “Good Eats,” celebrity chef/food scientist/humorist Alton Brown creates a mock “court” trial to defend the churned wonder...

I’m Addicted to New Cookbooks

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It’s a little hard to admit, but my collection of cookbooks has now swelled to almost 300. And yet, I still can’t resist a new one. The glossy pictures and the promises of delectable treats and innovative ideas for dinner are irresistible. It’s truly an addiction. So even though I made a (sort of) promise to myself not to buy any more unless I got rid of a few, I was weak, and recently added two more to my collection. (OK, so it was not as much a promise than it was a feeling of determination, I guess.) Even when there is just one new dish, or one new idea, if I can add just one or two new recipes that work, well, then, it’s certainly worth the price of the entire cookbook...

Le Marais’s Owner and Executive Chef Return From Cookbook Tour in New Orleans

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Jose Meirelles, chef and owner, and Mark Hennessey, executive chef, of Le Marais, a kosher French brasserie in midtown, are back in New York after taking their Le Marais cookbook tour to New Orleans, Louisiana. Their visit, which lasted four days, included a whirlwind of events and cooking demonstrations. Their first stop was Chabad of Louisiana, located in uptown New Orleans, where Jose and Chef Mark presented their new kosher cookbook to the local Jewish community. They served a Hawaiian-inspired poke dish, their famous beef bourguignon, and corn chowder, all of which were demonstrated and explained in front of a sellout Louisiana crowd.

Hennessey said, “Le Marais is located in...

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