Maybe some of you don’t particularly care for vegetables. But I know that you know that you should eat more of them. You might not like them boiled; you might not like them steamed; you might not even like them raw; but I know most of you appreciate how wonderful roasted vegetables are. Right? And I’m sure most of you partake
When I was growing up with a Hungarian mom, she used to make shishkales, which was a really special treat. Many years later, I learned that the Jewish world called them some variation of shlishkes, but the rest of the world called this delicacy gnocchi. Whatever you choose to call them, they are fabulous as a side dish, main dish or
As one of five girls, Dini Klein was always huddling around with her sisters and mother in the kitchen. Her mother especially loved to cook, and Klein was always there by her side, offering a helping hand. Today, as one of the most established personal chefs in the Bronx, Westchester and Connecticut region, Klein’s
Yom tov, school, short days, long days, fast days, yom tov, sports tryouts, school, yom tov, bar mitzvahs, bat mitzvahs, e-vites…who is keeping track of it all? All I know is that if I don’t write it all down, it will never happen. Now just who is going to help me remember to write it all down? It’s like a whirlwind swirling
Feeling overwhelmed with all the chagim just around the corner? I’m right there with you. If not, great! (I’d like to be your best friend!) Through the years, I’ve found that the best way to get started is to make a plan. (I know…brilliant!) Even if you’ve waited until the last minute, and you don’t have a freezer
5776 is almost here. And so is a bevy of new wines from around the world.
When it comes to wine, tastes vary greatly—so we’ve expanded our selection of new arrivals. This coming new year brings a fresh array of wines, giving wine lovers an
This delicious recipe is reproduced from the new cookbook, Something Sweet, by Miriam Pascal, with permission from the copyright holders, ArtScroll/Mesorah Publications. The book is available for pre-order now on Amazon and Artscroll.com.
We all want to have a sweet new year. But once you’ve dipped the apple in the honey, what else is there to sweeten your Rosh Hashanah table? Israel offers a range of delectable possibilities.
Israel is known as the land of milk and honey. But did you know that the “honey” referred to in
I am hanging on by a thread to what’s left of the summer. If I don’t think about the date, I can pretend it will go on and on. But, alas, the number of long, sun-filled days are dwindling into the single digits as the final countdown for the return to school begins. The stores are already filling their shelves with sweaters and
Jews and food—it’s a relationship that goes back to the beginning of time. “They tried to kill us, we won, let’s eat!” is a common refrain, but what type of cooking truly personifies “Jewish food”? I can’t answer for sure but the hankering for rich, smoky, spit-fired meat stretches
Rachel Berger, a.k.a. the “Kosher Dinner Lady,” never dreamed that she would be running a cooking camp out of her home. A writer with aspirations to publish a cookbook, she was as surprised as anyone when her home kitchen turned into the week-long cooking Kosher Dinner Lady camp. “I’m not a professionally trained cook, I’m just a
Emily Weisberg, owner of the newly opened Moss Cafe in Riverdale, is continuing in her family’s tradition of working in the food industry. Her father has worked as a cook; her mother, a school teacher, has worked as a waitress on the weekends and her sister also works in the food industry. However, Weisberg is