Battle of the Barrels is the theme that was chosen for the new Herzog Variations Oak series. Following the successful Variations series released last year, which highlighted the famous Herzog Winery in California, they are releasing a brand new series comprising two wines that were made based on a seemingly simple
Victoria Dwek says she’s just a regular mom, taking care of a husband, kids and a house—who also happens to be a prolific author.
The food editor of Ami Magazine, and co-author with Leah Schapira of “Secret Restaurant Recipes” and “Passover Made Easy,” among others, demonstrated several dishes to whip up for Pesach at
Getting ready for Pesach is fun when you are going away for Pesach. I don’t get to do it too often, but when I do, it is definitely fun. And stress-free. No cleaning, no shopping, no cooking, no preparing, no menu strategizing. Well, there is the packing. (I know, boo hoo.) My Pesach cookbook shelf stands neglected and lonely. I
Israel’s wine industry is thriving, and Israel’s wine exports remain largely very healthy. This is in spite of the fever-pitched efforts of the fiercely anti-Israel “Boycott, Divestment and Sanctions” (BDS) movement promoting international punitive economic policies against Israel, and consumer
Pesach comes with its many traditional dishes that most of us usually eat only during this holiday. However, most wines and spirits are enjoyed throughout the year with a few exceptions for this holiday such as Scotch, bourbon and beer, as these are not kosher for Pesach.
In an unprecedented move in the kosher culinary world, a real true kosher-keeping chef has left the Brisket King NYC competition with the crown. Texas born and current Riverdalian Ari White of Got Cholent/Wandering Que (and soon to be released Red Heifer Specialty Kosher Meats) headquartered in Yonkers walked away
Have we ever talked about pepper steak? How is it possible after all this time that I never mentioned it? It’s such a great dinner—succulent pieces of steak, sautéed peppers and onions, over a bed of rice (brown or white, your choice!) I guess I haven’t made it in a while because the last time I did, the kids accused me of
KOSHER TASTE: Plan. Prepare. Plate.
Simple Ingredients Impressive Results
By Amy Stopnicki
Feldheim / April 2016
My mom’s recipe for hamantashen, developed in California and then adapted in myriad ways by five daughters and daughters-in-law, is the best recipe any of us have ever used or eaten. It’s soft-baked, it’s incredible and best of all, it’s impossible to mess up. This is one of those recipes that’s endlessly adaptable and
I used to use a similar version of this dough in my butter cookie recipe while I was the gluten-free product developer at a chain of restaurants in Arizona. The butter cookies were the bakery’s top-selling gluten-free item. People could not get enough of the buttery shortbread cookie with beautiful lemon and marzipan flavors from
With Purim approaching, we are looking for different, new wines to enjoy over the holiday. Different sure, but also good and interesting, of course. Different in the sense of interesting and diverse as some exciting kosher wines from all over the world have been released recently.
It is not often that one walks into a food event and thinks everything she tastes is absolutely amazing—without a single gripe about anything. That’s exactly the kind of reception Elizabeth Kurtz generated with her food demonstration, which was hosted at the home of White Plains resident Jamie Feit to support