With Chanukah coming, I thought that telling the story of the legendary Israeli winery, Domaine du Castel, would be appropriate. We often talk about the renaissance of a wine industry in Israel, which began in the 19th century. Philanthropist Baron Edmond de Rothschild, perhaps the most illustrious member of the famous
They’re sometimes greasy, sometimes salty and soggy, and they are fried in oil. They’re high in calories—sometimes, high in fat—sometimes; high in cholesterol—sometimes. But they’re oh, so good! They are Chanukah potato pancakes, otherwise known as latkes, in what we think is Yiddish, or as levivot in Hebrew.
(Sandy Eller/Kosher Today Special Correspondent) Inspiration can sometimes come from the strangest of places, according to Jay Churba of Get Pikl’ed, one of the surprise hits of Kosherfest 2019. Churba and his partner, Mark Field, were out drinking picklebacks, shots of
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,
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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.