Two of today’s most well-known chefs are about to revolutionize the world of food production and culinary education—especially kosher culinary education—in Israel. The Jewish National Fund-USA is creating a new “food-tech ecosystem” in Kiryat Shmona, in the northern Galilee,
If you’re looking to lose weight and food preparation has you sidetracked, The Diet Fantasy could be the answer. Subscribers to The Diet Fantasy receive customized meal plans created by highly qualified nutritionists who evaluate each client’s personal information and develop a meal plan consistent with individual
Every time I do a food column, I look up its history, and I am constantly fascinated by what I learn. Pasta is unleavened semolina mixed with water or eggs and formed into various shapes. It became popular as a North American food with the Italian immigration at the beginning of the 20th century.
For every exalted dish in the Jewish culinary canon—every blintz and brisket, boureka and bimuleo—there are many others that have been all but forgotten. Black radish salad is one of those dishes. Those who know it, a luscious relish of grated black radishes and onion mixed with schmaltz, adore it. But the old world dish has
By Sybil Kaplan
As summer winds down, although my favorite fall and winter fruits are apples, I know I will miss the fruit we have had, such as peaches, nectarines, plums and grapes. Before they leave the market, here are some yummy sauces to serve over ice cream, cake or pancakes.
(Courtesy of De La Rosa Foods) De La Rosa Real Foods & Vineyards proudly announced that its 100% Organic Raw Unfiltered Raspberry Vinegar won the «Best in Spices, Oils & Vinegars» category at the Kosherfest 2019 New Product Competition held Thursday, Oct. 3. Hundreds of kosher-certified products competed for
The two holidays on the Jewish calendar symbolizing simcha (joy) the most—Sukkot and Shemini Atzeret-Simchat Torah—are coming upon us. They are indeed referred to in our machzorim as Zman Simchateinu, as the time of our joy. These holidays being attached to one another make it the longest holiday in the Jewish calendar. For
We have already been charmed by the creativity and thoughtfulness that Daniella Silver presented in her
Sukkot, the time of our rejoicing, is my favorite holiday. It’s always wonderful to gather with family and friends and enjoy an al fresco dinner in the sukkah. We hope the weather will comply this year and leave us neither sweltering nor frozen
Raphi Cooper is known to many in the New Jersey area as the dynamic senior program director of Yachad in New York and New Jersey. What many do not know about him is that while Yachad takes up much of his time, he is also developing and expanding a food-related brainchild—Cooper’s Crumbs.