(BPT) - Home cooks are spending more time in their own kitchens and less time dining out, according to the Monthly Measuring Cup Trend Report. Nearly half of surveyed consumers said they’re dining out less this year than they did in 2012 and are relying more on their cooking skills at home. Fortunately, technology makes it easier than ever for home
Tofu, tempeh and miso all seem like great high protein choices for the nine days. However all these products contain soy, and today many people are leery about consuming soy. Is there reason for their concern?
Soy used to be thought of as a health food. It was an item that vegetarians would eat. It was a good substitute for individuals trying to cut back on
It is quite a challenge to locate great Mexican food that is kosher, delicious, and not made in Mexico. Does serving nachos and guacamole make you into a bonafide kosher Mexican establishment? Not really. Is Tex-Mex more Tex than Mex? So as the sign popped up on West Englewood, I decided it was time for me to find out more about the newest player in town,
Hello readers! This is Rayzel writing. Many of you have written to comment on a recipe or to let me know how much your children or spouses have enjoyed something you made from this column. Please continue to write, Chavie and I thrilled to get your feedback.
One reader recently asked me how I got started in food writing and food related
We all love to make salads whether we use them for Friday night dinner, shabbos lunch or seudah shlishit This salad is good for any of these meals. Every time I serve it, there is not a drop left. I thought you would enjoy the different flavors and the unusual nature of the salad. Have the recipe printed up because your guests will surely be asking for
It is a fact that at many of the large kosher manufacturers, a new generation of young entrepreneurs, is slowly transitioning from their baby-boomer owners. It is also taking hold at every level of the kosher food industry. Then there are many young Orthodox Jews who are planning their futures around the kosher food industry. I met some of them at LTB (Let’s Talk
Montreal – June 17, 2013 - The Hebrew Academy in Montreal Parents Association is proud to announce publication and availability of its first-ever cookbook, “And then there was Cake: desserts to enjoy & impress.” The book, which was created as a fundraising tool for the school, has grown to represent the varied backgrounds of families who send their
TEL AVIV — Exports of Israeli Foods and Beverages to the U.S. reached a record $224 million in 2012, according to the Israel Export and International Cooperation Institute. While it spelled a 3% increase over 2011, it represented nearly 50% growth since 2008 when exports were at $144 million. Sources told KosherToday that the dramatic increase in Israeli food exports
NEW YORK — LA Times journalist Mary MacVean recently revealed that an estimated one-third of all Americans try to avoid gluten, about the same number that own a tablet computer or believe in the Bible. With such an enormous customer base, the proportion of gluten-free products being released is huge, growing from 11.7% of new foods in 2011, to 18% in
NEW YORK — Slurpees is a major topic on many websites of major kosher certification agencies, particularly during the summer. It has become a tradition that agencies publish a list of the kosher frozen carbonated beverages. It is one of the reasons why many youngsters run to 7-Eleven stores with their special machinery to make Slurpees.
When Rock N Roll Sushi & Noodle Bar opens on Queen Anne Road in Teaneck in the coming weeks, it will be the culmination of nearly a year of planning, inspections, and brainstorming. It will also be another stop in the culinary journey of co-owner and chef David Pearlman, a resident of Bergenfield, NJ, and owner of Executive Caterers, a catering company that
IE New Service—When you think of red in summer, images of juicy strawberries, sweet raspberries and painful sunburn are probably what come to mind. There’s now evidence that those berries and other foods actually may help with the prevention of skin damage that results from that burn.
That’s because both berries, along with pecans, walnuts and