If you’ve been to Israel, you know about Shakshuka, a breakfast or lunch dish of eggs nestled in a tomato, onion and pepper sauce. Now it is available in Teaneck, Paramus and Riverdale, or even at Rutgers, depending on the day, from Shakshooka, a travelling truck with an unmistakable, colorful design.
Considering how many eggs we went through on Pesach (personally I used 20 dozen), I thought it would be a good time to talk about eggs in general.
It seems like every dish nowadays is being topped with an egg. Why are eggs so popular again? You do remember when they became the
This dessert is a family and friends favorite! Everyone loves it. The marshmallows make the mousse fluffy and it has great chocolate flavor from the chocolate chips and the graham cracker crust. A variation of this pie is to make it into mini trifles by layering the chocolate mousse with graham cracker crumbs and some melted
My family and friends love this dip. It is very popular. The creaminess of the beans pairs well with the chick peas. The combination of the bright lemon, pungent garlic and olive oil makes this dish flavorful and will have you craving more. I serve this chummus with challah or fresh, warm pita bread for dipping.
In the 1880s, William “The Only William” Schmidt was New York’s celebrity bartender. Frequently covered in the press, Schmidt and his complex cocktails—some with as many as a dozen ingredients—had a national following.
In 1891 Schmidt published “The Flowing Bowl,” a
The Gluten-Free Gemach is entering its fifth year! We collect all gluten-free/non-gebrokts Pesach foods to distribute to our gluten-free community members.
The Gluten-Free Gemach again is collecting foods outside of 69 Wilbur Road in Bergenfield, starting right after Pesach.
Invited to an exclusive tasting event of recipes featured in the Pesach edition of Joy of Kosher Magazine, I was excited to meet Jamie Geller and her talented magazine staff. An eight-course meal was planned, promising some innovative takes on the standard and expected fare for Seder
Italy produces more wine than any other country; over 6.5 billion bottles were produced in 2016 alone. With vines planted all over the country, wine is ingrained in its culture, and is a standard component of any meal. The kosher world has always had Italian wines; however, the Contessa Annalisa project is taking it to the next
Jewish baseball legends Sandy Koufax and Hank Greenberg might have refrained from food and playing the game on Yom Kippur. But, there are thousands of baseball fans who can tell you where they were and what they were eating at the ballpark when their favorite Jewish players, from Ken Holtzman and Shawn Green to Ron Blomberg, major
As the beginning of April approaches every year, it is not only accountants who find themselves in an annual crunch. The month between Purim and Pesach is the busiest period of the year for those who work in the ever-growing kosher wine industry. Wine producers and importers rush to get their new wines on the market, and
Hillside—Seth Leavitt, of Englewood, has completely proven wrong Otto von Bismarck, the first chancellor of Germany, who famously said, “Laws are like sausages—it is best not to see them being made.” Lawmaking notwithstanding, the 18,000 square foot, U-shaped Abeles & Heymann gourmet
Nature’s nutritional powerhouse is now vacuum packed and ready to sweeten any occasion. Kosher for Passover and all year long, Gefen’s Organic Beets are cooked, peeled and ready to eat. Their vacuum-packed freshness makes them ideal for everything from salads and sides to smoothies and even snacking. Once you taste this