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
So it’s a Monday night, and I really shouldn’t have to cook because there is leftover sliced corned beef, brown rice with onions, roasted butternut squash, chicken soup and a kale salad. Sounds like a delicious meal, no? No. I guarantee you that if I put this delicious meal on the table I will get a raised eyebrow, a flared
Growing up, Thursday night dinner was always macaroni and cheese. It was a staple that could be counted on to please everyone and I looked forward to it as a favorite meal. I’m not talking about Wacky Mac, and I’m not talking about melting a slice of cheese over some noodles. I didn’t know it at the time, but a bechamel sauce
Prime KO on the Upper West Side is no longer. The restaurant recently rebranded as Prime West in its old West 85th Street location, and has brought acclaimed chef Edward Boarland from Paris to help implement its new vision.
Owner and founder Joey Allaham
How many nights in a row can you serve chicken to your family? I can probably get away with two for sure, but by the third night, it definitely has to be camouflaged or morphed into some other entity. You know the drill: chicken on the bone must be deboned, and chicken cutlets must be cut up into bite sized pieces or
Shoppers looking for the latest foodie trends or traditional products for Passover can count on finding dozens of new and exclusive kosher for Passover offerings at Whole Foods Market, thanks to Kedem Food Products, a leading manufacturer and distributor of kosher foods based in Bayonne, NJ.