Everyone knows wine is most often made from grapes, but it can actually be made from almost any fruit or vegetable. While it’s hard to say whether turnip or cabbage wine would be tasty, a winery is the Galilee has been making delicious Israeli fruits into wine with great success. At the foot of lsrael’s Carmel
(Courtesy of Kosher.com) Make Passover easy this year with the help of Kosher.com! Over 40 kosher recipe writers, food bloggers and influencers have joined together for a project to cover every aspect of making Pesach. Each one shares their particular expertise, whether it’s organizing Passover pots and pans storage, affordable
(Courtesy of De La Rosa) Times are changing and more and more people in the Jewish community are recognizing that it is important to be healthy, while remaining strictly kosher. This is the guiding light of De La Rosa Real Foods, whose mission is to “Put ‘Heavenly Sparks’ Back Into Food.”
It’s the stuff of legend. American-born Amichai Luria, who made aliyah when he was four years old, was a wine hobbyist (a self-taught winemaker) when his private selection of 3,000 bottles led him to meet Mayer Chomer, the owner of Shiloh Winery, who tasted a glass of his Bordeaux-style blend. They
It’s the stuff of legend. American-born Amichai Luria, who made aliyah when he was four years old, was a wine hobbyist (a self-taught winemaker) when his private selection of 3,000 bottles led him to meet Mayer Chomer, the owner of Shiloh Winery, who tasted a glass of his Bordeaux-style blend. They teamed up and the rest is history. The winery is now known for its
Ice cream is supposed to be frozen. Pipes are not. Open only a few months, Lucky Roll Ice Cream, located at 2 Palisade Avenue in Englewood, had to close for repairs due to a burst water pipe. But that’s history. Lucky Roll is once again making frozen ice cream treats, rolled by hand with a variety of crunchy cereal fillings.
(Courtesy of Pereg) Zahtar (also spelled Za’atar) may be the new “it” spice here in the U.S., but this aromatic, savory seasoning blend has been a staple of Middle Eastern and Mediterranean tables since ancient times. It’s perfect as a meat rub, blends beautifully with olive oil for an amazing classic dip, and takes grilled veggies
When you think about gourmet food, you probably envision long hours over the stove. It doesn’t have to be that way anymore, thanks to “3Step Prep: Kosher Recipes for the Everyday Cook,” a newly released cookbook by Jason and Yael Gevertzman. Every recipe in three simple steps!
Reviewing: “Family Friendly Mediterranean-Style Cooking: With a Groundbreaking Guide to Weight Loss, Weight Control and Cardiovascular Health,” Feldheim. 2018. 286 pages. ISBN: 9781568716244. $24.99.
In his new book, “Family Friendly Mediterranean-Style Cooking:
The insides of oak barrels made to age wine are generally warmed or toasted a bit before the liquid is added to them for fermenting. Toasting, according to the Wine Spectator, is done to mellow the tannins in the wood, and it changes the flavors the barrel might impart from raw wood to more spicy, vanilla
At Wine Country’s evening of wine and whiskey at Congregation Ahavath Torah and again at Royal Wines Kosher Food and Wine Experience, I got the chance to meet Dan Wasserlauf, a Teaneck resident originally from France who is currently brand ambassador for Nadiv Winery.
(Courtesy of kosher.com) It began one year ago with a big idea, a passion for food and a dedication to creating a place for the ultimate kosher conversation. Sure, the team was optimistic. But nobody expected that kosher.com would skyrocket quite so high, so