Sometimes when a recipe is too easy, it seems almost silly to mention it, let alone write it down. Of course you would already know about it, or have already made it. It’s so easy, it’s not even a recipe. But sometimes, when you put it all together, and it tastes good, and it took minimal effort, you just want to shout from the
While largely unknown today, applejack and apple brandy (spirits made from hard apple cider) during the 18th and 19th centuries were among the most popular spirits in the Mid-Atlantic states. Virtually every farmer with some apple trees would freeze distill–or “jack”–apple cider in the winter. As a result
(Koshertoday.com and combined sources) Following industry recognition for its smoked chicken sausages and beef-based “facon,” Jack’s Gourmet BBQ of Brooklyn was the winner of the Best in Show product at the annual Kosherfest New Product Competition, this time for its packaged heat-and-eat pulled beef brisket. The BBQ
Waking up in the dark is no fun! I don’t know about you, but it’s getting harder and harder to get out of bed each day to greet the frigid morning. I’m already desperately missing the warmer weather, despite the world turning into a gorgeous array of crimson, orange and mustard yellow. Leaves crunching underfoot, and
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