Shalom Yehudiel could have stayed in California in his position as the executive chef at Catal and Uva Bar & Cafe in Disneyland. He also could have accepted an offer to oversee the VIP suites at Madison Square Garden in Manhattan. Instead, he chose to come back to his kosher roots
As the colder air sets in we are all more receptive and anxious for a hot bowl of soup at the end of the day. Recently I came upon an old recipe that takes no time to prepare and tastes really yummy. It can be made in advance or within an hour prior to serving. I find that the longer it sits, the thicker and more tasteful it gets.
What’s the most radical thing that you have ever eaten? At the Biblical Museum of Natural History, we create annual events in which we serve gourmet exotic dishes of unique halachic and/or zoological interest. Our first event was a Biblical Feast of Birds & Beasts (being repeated in Teaneck later this month), featuring
What’s the most radical thing that you have ever eaten? At the Biblical Museum of Natural History, we create annual events in which we serve gourmet exotic dishes of unique halachic and/or zoological interest. Our first event was a Biblical Feast of Birds & Beasts (being repeated in Teaneck later this month), featuring animals and birds that are eaten in
(Courtesy of Chefman) Chefman, a leader in developing innovative kitchen appliances that take the stress out of cooking, is teaming up with famed 16-year-old chef and Food Network’s “Chopped” competitor, Chef Eitan Bernath. The duo plans to use their passion for cooking to give home chefs new inspiration. They will also
Sukkot, along with Simchat Torah, is the holiday that most symbolizes and highlights the importance of serving God and following his Torah with joy. Our sages write that wine causes the heart of man to rejoice. Sukkot and Simchat Torah include multiple celebratory meals, inside and outside the
Amy Kritzer has reinvented and shaken up traditional Jewish baking with her new cookbook, “Sweet Noshings.” Debunking the
This a modified version of my focaccia challah recipe, and also has considerably less sugar and oil than many egg challah recipes. To make up for this perceived lack of richness, I add a yummy crumby topping (crumb recipe courtesy of Rivka Zauderer) and either chocolate chips or a cinnamon/sugar combo... or both. Feel free to
Seasons, the kosher grocery-store chain with locations in Clifton, New Jersey; New York’s Upper West Side; Queens; and elsewhere, has filed for bankruptcy.
The company reportedly owes $42 million to vendors, landlords and banks, according to the Chapter 11 filing.
Sukkot comes with the much-anticipated fun of meals together with family and friends in the sukkah, and what better time to enjoy a new Israeli wine than with family in the warmth and joy of the time of our rejoicing? FillerUp, which imports many Israeli wines through its import label Red Garden,
(Courtesy of Touro College) The “kosher foodie” movement is having a moment. Countless blogs, cookbooks and Instagram accounts are devoted to reinventing traditional Jewish foods for a new generation. Amateur and professional chefs are finding ways to use bold, new ingredients to reimagine and reformulate the foods of their
Twin Suns, the collaborative California project of cult kosher winemakers Shimon and Gabriel Weiss—whose high-end label Shirah Wines continues to shine with indy brilliance—and Ami and Larissa Nahari, the Weiss’ distributors from The River Wine, just released four 2016 vintages, with one of them as