jlink
Sunday, October 22, 2017

Food & Wine

A Savory Summer Sorbet

You’ve just finished Shabbat lunch and the weather outside is unbearably hot. Your kids are begging for ice cream, but it’s still too soon to have dairy. Don’t bother waiting. Sharon’s Sorbet’s new coffee flavor is a pareve treat that is sure to help you beat the heat. The coffee sorbet hit the supermarket shelves back in

Ortega Adds Artisanal, Healthy Grains to Taco Shells

(Kosher Today) Ortega introduces a new line of taco shells called Good Grains. An alternative to the traditional corn shell, Ortega Good Grains Taco Shells are elevating the taco shell category, crafted with artisanal blends of real corn, unique grains and thoughtful ingredients baked into, and clearly visible within, each shell.

West Orange’s B’nai Shalom Unveils Café B’nai

“If we build it, they will come.” So said proprietor Eli Gold when discussing his newest venture, Café B’nai at B’nai Shalom in West Orange. Borrowing the phrase from Kevin Costner in 1989’s “Field of Dreams,” Gold was happy to relate how the newest addition to the township’s kosher offerings came about.

Spice Up Your Life With (Kosher) Thai Curry Paste

After a bit of research, I found that traditional Thai curry paste contains shrimp paste, so it’s pretty much a no-go for us Yids. While there is an extraordinarily wide array of kosher products available at the many kosher stores here in Teaneck, I have not yet found a fantastic curry paste that brings to mind all those spicy,

America Eats for Israel 2017 Raises Funds for Israel’s Hungry

On May 15, communities across the United States joined together in dining at participating kosher restaurants to feed hungry Israelis.

Jewish students in multiple U.S. cities worked for months to recruit local restaurants. Schools and groups included the Atlantic Seaboard NCSY,

Novominsker Rebbe Addresses Crowd at Annual Kashrus Conference

At the OU’s kashrus conference this past week there was palpable excitement as the Novominsker Rebbe, Rabbi Yaakov Perlow, addressed his captivated audience:

“It’s a privilege for me to be here, because I know that this assembled tzibur here today represents the community of

Robust, Rich Tishbi Reds: Perfect With Cheese and Crusty Breads

When I was asked to try a few of Tishbi Winery’s most elite selections before Shavuot, it was with a considerable thrill that I asked the winery’s importer, The River Wine’s Ami Nahari, to help me reach the winemaker, Golan Tishbi, and get his advice on how best to decant and serve the wine

Alsatian (Style) Whites: Perfect for Shavuot

Springtime is upon us, and while the weather may have been rather erratic of late, the forecasters are predicting some truly dulcet weather for Shavuot. With warm, clear days; flowers in bloom; and dairy dishes on the menu, it will be a great time to enjoy some white wines and rosés.

Serve Up Cheesy Gluten-Free Pizza for Shavuot

It is customary to eat dairy food on Shavuot for a number of reasons. One reason is that Shavuot is linked to the Exodus from Egypt, and it is written, “From the misery of Egypt to a country flowing with milk and honey…” (Exodus 3:8-17).

For those on gluten-free diets, the traditional baked dairy

Sublime Whites for Shavuot: Fizzy Lambrusco, Fancy Roussanne...and Is That a ‘Banana-Scented’ Chardonnay?

It’s Shavuot shopping season, and that means it’s time to break out the chilled whites wines; perhaps these bottles are your familiar favorites that go best with fish, white sauces and other dairy delicacies such as cheesecake and fresh whipped cream, but it’s nice to also take

Memories of Shavuots Past

In our family, as a child growing up, I remember the chart that my mother would hang over my father’s armoire. It was her annual sefirah chart. If we would each remember to count sefirah each day our reward would be an individual cheesecake. Interestingly, perhaps a sign of the way things used to be, my mother never counted

Delicious Baked Macaroni and Cheese

Boil 1 lb. of macaroni (I use elbow) in salt water and pour cold water over it as it drains.

Preheat oven to 350.

Melt in saucepan 1 lb. of sliced American cheese together with 1 ½ cups of milk and a pinch of pepper, and cook until cheese melts. Stir often in order