Wednesday, August 16, 2017

Food & Wine

What's in a Name?

Three of my four high school years were spent in an Israeli school. Of course, one of my biggest struggles was learning the language and communicating with my new friends. Sometimes things got lost in translation—like when I was sent to the market to buy an eggplant. I thought I was so smart and clever, as I used my New

Nicole’s Lemon Mushroom Chicken

You know how there are recipes that are like mesorah? They are handed down and passed around… and recreated and tweaked along the way. Like the ubiquitous cranberry crumble or carrot muffins or crunchy cabbage salad. These dishes appear on everyone’s table, and we love them. Everyone has a different version and

(Brussels) Sprout-ing New Tastes

You are what you eat, right? It’s no wonder that children have such an aversion to things like broccoli, asparagus and Brussels sprouts. Why would anyone want to eat something green that smells weird, reminiscent of sweaty socks?

The child in me hated Brussels sprouts.  Thankfully I was able to overcome that childish stance and eat one, and

That Is One Hot (Dog) Chanukah Menorah

Abeles & Heymann and koshermoms.com have gotten together to share some fun and delicious ideas for Chanukah this year. You can substitute regular Abeles & Heymann hot dogs with uncured hot dogs or their low-fat and low-sodium varieties. Here’s the edible menorah recipe. Enjoy!

Sabich: The Ultimate Israeli Sandwich

Sabich—no idea what it means, but years ago I saw it on a menu in a restaurant in Hollywood, Florida. An Israeli, Middle-Eastern style restaurant, of course. I had no idea what it meant, but the description sounded delicious—fried eggplant, hummus, slow-cooked hard-boiled eggs, boiled potatoes, salad, amba (don’t get me

Batter-Fried Chicken

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

‘Chanukah Is Better With Butter’

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

I’m Addicted to New Cookbooks

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

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

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

Fruit for Dessert, in Pie Form

I really hate taking healthy foods and making them unhealthy. Well, mostly I hate it. Like I hate dousing chicken or meat in sauces full of sugar or additives, or adding tons of sugar to a salad dressing. (Just because I hate it doesn’t mean I don’t do it, sometimes.)  I also hate taking fresh fruit and turning it

You Can’t Beat Creamy Duck Confit Mashed Potatoes

This side dish is perfect for Thanksgiving or whenever you are looking for a dressed-up version of mashed potatoes for your meal. I like to serve these with herb-roasted chicken, braised barbecue brisket or a jam-glazed turkey for Thanksgiving. I love the creaminess and the bite that you get from the Tofutti cream cheese,

My Mother-in-Law’s Stuffing Recipe

This recipe may seem simple, but it’s actually the world’s best. Don’t take my word for it. Try it yourself.

Ingredients:

1 large box Corn Flakes; 1 large box Rice Crispies; 1 1/2 cups of farina; 1 1/2 large onions, cut up; 3 carrots, grated; water; ½

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