After several weeks of trying some really exciting high-end wines (more on that in the coming weeks), it felt great to get back to my bargain-hunting roots and try some wines at incredible value from a legendary Israeli winery. I immediately thought to recommend them for upcoming holiday season gatherings.
For the past several years, a group of kosher foodies has been getting together the night before Kosherfest, the trade show in Secaucus, for a dinner, appropriately called Kosherfeast. This year, assorted bloggers, authors, editors and guests gathered at Teaneck’s ETC steakhouse on November 11 for Seth
Technion team’s synthetic honey is produced by a bacterium that “learns” to make it following reprogramming in a lab.
With the global population of bees in decline, honey could become a rare commodity on supermarket shelves.
Kosherfest, the annual trade show for the kosher food industry, took place on November 12 and 13 at the Meadowlands Exposition Center in Secaucus. It’s where established companies introduce new products to stay current, overseas producers with experience in their home countries look to
Hummus, tomato-cucumber salad, extra-virgin olive oil … these and other staple foods on virtually every Israeli table undoubtedly helped propel the country to No. 1 on a new ranking of countries with the lowest rate of diet-related deaths worldwide and No. 10 on the 2019 Bloomberg Healthiest Country Index.
Two of today’s most well-known chefs are about to revolutionize the world of food production and culinary education—especially kosher culinary education—in Israel. The Jewish National Fund-USA is creating a new “food-tech ecosystem” in Kiryat Shmona, in the northern Galilee,
If you’re looking to lose weight and food preparation has you sidetracked, The Diet Fantasy could be the answer. Subscribers to The Diet Fantasy receive customized meal plans created by highly qualified nutritionists who evaluate each client’s personal information and develop a meal plan consistent with individual
Every time I do a food column, I look up its history, and I am constantly fascinated by what I learn. Pasta is unleavened semolina mixed with water or eggs and formed into various shapes. It became popular as a North American food with the Italian immigration at the beginning of the 20th century.
For every exalted dish in the Jewish culinary canon—every blintz and brisket, boureka and bimuleo—there are many others that have been all but forgotten. Black radish salad is one of those dishes. Those who know it, a luscious relish of grated black radishes and onion mixed with schmaltz, adore it. But the old world dish has
By Sybil Kaplan
As summer winds down, although my favorite fall and winter fruits are apples, I know I will miss the fruit we have had, such as peaches, nectarines, plums and grapes. Before they leave the market, here are some yummy sauces to serve over ice cream, cake or pancakes.