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Monday, May 21, 2018

Food & Wine

Back to School, Back to Basics: Packing Nutritious Lunches Beyond PB&J

It’s midway through August and we have a lot on our minds. Summer camp is coming to a close, the high holidays are just around the corner and yes, school will be back in session. With so much on our plates the last thing we want to think about is “What’s for lunch?”

Just ask any school-aged child what his favorite subject is and if he is too

Over the Kosher Kitchen Sink Back to School In a Wrap

Inspired by a recent meal at our new local kosher Mexican restaurant Burrito-lam (featured in this very paper a couple weeks ago!), I was reminded that meals in a wrap are a good Back to School and work item to highlight. Much like a burrito encases rice, veggies and protein in a neat package, wraps make quick work of a variety of leftovers and can be tailored

Tempeh Made Tempting, Vegan and Delish

In urban areas, we enjoy a far greater selection of kosher ingredients than any generation before us. Meat, dairy and pareve, we do them all with a panache that would make our grandmothers raise an eyebrow.

But in this 21st century of culinary choices, we also face the perplexing issues of gluten, egg and dairy intolerance as well as

Pretzels Anyone?

There are so many occasions in our lives that we want to bring a little gift to our family and friends. It could be for a Shalom Zachor, a L’chaim, a Refuah Shleima or even a Kiddush.

These meichels are perfect for that. If you are using them for a Shalom Zachor, just use the blue chocolates. If

Stay Away From Salad in a Bag

New York Magazine—Getting sick from bagged salad, of all things? It’s safer (and cheaper) to suck it up and trim and wash your own lettuce leaves: Experts at the Center for Science in the Public Interest say the risk of cross-contamination is high in packaged salad mixes — if pathogens are introduced or someone’s used contaminated water. This news

Kosher GPS: Modern Technology The Jewish Way

With school out and the promise of summer, people are vacationing all over the country, from New York to Wyoming to California. But for religious Jews, getting around has not always been easy, when they didn’t know where to find options for dinner, places that guarantee a proper hashgachah, as well as a minyan that would allow them to make

Seven Bites: The Fresh New Face of Young Kosher Cooking

New York—”If you hated being in the kitchen before, hopefully this blog can show you how simple and stress-free cooking can be.” This is the promise made on Seven Bites, a blog created by Yeshiva University graduates Sara Yitzhaky and Lindsay Wess. Following a commitment of “7 Ingredients or Less,” the blog offers a comprehensive showcase of kosher

Over the Kosher Kitchen Sink: Seudah Shlishit Ideas

During the hot summer months, Shabbos days are long, and I put more emphasis on seudah shlishit. When Shabbos ends at 5:30, a challah roll and some chummus are sufficient, but in the summer, everyone get genuinely hungry by 6! I usually serve a substantial salad and lots of dips, as well as cut up vegetables and chips and salsa. These can all be prepared in

Minty Fresh

Israeli researcher AmnonLichter held two very different apples in his hands. One had been sitting in the fridge for months, rotting, brown and sad-looking. In the other hand was a bright green fruit. Both were picked at the same time, months ago.

What set the two apples apart was a simple Israeli technology developed at Israel’s Volcani

Summer Drinks and Frozen Treats

The heat waves that happen in the summer always take us by surprise.We know that it was likely this hot at some point last summer, but when the temperature tips over 95 degrees there is always someone who says, “It has never been this hot!!”

I had the unique experience of spending the entireTishaB’Av day in Manhattan this year taking care of my

Summer Salad With Roast Vegetables, Dijon Chicken and Orzo

Refreshing cold platters are perfect for dinner on a hot July evening. But one easily forgets that many of the components of great summer salads have to be roasted, grilled, poached, baked or steamed before making it to the table. So as often as possible, I try to prep standard summer ingredients in advance, piggybacking in an oven or even on a

Great Recipes from “Temptations - The Keter Torah Cookbook”

I love to cook, I also love to read about food. I am constantly surfing the web for new recipe ideas, reading food blogs on-line, and skimming magazines that feature food and recipes. But I most enjoy reading cookbooks, often enjoying them as my nighttime reading. But not all my reading leads to actual cooking. Many times the recipes seem too complicated,