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Sunday, April 05, 2020

Food & Wine

Chef Dini Klein ‘Pops Up’ at Stamford’s Six Thirteen

The pop-up restaurant phenomenon has taken the kosher world by storm, giving the world a taste of food that wasn’t previously even perceivable, and making it possible for kosher foodies to envision a life of delicious cuisine. From dorm rooms to street fairs to the actual restaurant venue, pop-ups have cropped up in the

Star-K Kosher Certified Food Options Take Off at JFK, LaGuardia and Newark Airports

Catching a red-eye flight back to JFK after a business meeting in L.A.? Landing in Newark at 5:50 a.m., after a 12½-hour flight from visiting the grandkids in Israel? Leaving for LaGuardia too early to eat breakfast before going on that long-awaited St. Maarten Island vacation? Have no fear, Fresko Green Label is here! Now, the estimated

Tenth Annual Kosher Food & Wine Experience Comes to Chelsea Piers Monday, February 29

So many enchanting wines. So much delicious food. The 10th annual Kosher Food & Wine Experience sponsored by Royal Wine on Monday, February 29, will bring together wines from around the world with food prepared by restaurants, caterers and specialty shops from the New York area under one very large roof at Chelsea

From Our Kitchen to Your Table: EZ Shabbos Delivery

Now trending: EZ Shabbos delivery! We all want our personal touch at the Shabbos table. With EZ Shabbos, you create meals that are custom fit to your taste. EZ Shabbos offers five-course customizable meal packages and the ability to choose separate items from an array of mouth-watering dishes. What’s more: If you live in northern New Jersey, our EZ Shabbos box is

Pretzel Challah Is Just the Beginning for Take a Break Catering

Many people have already discovered Take a Break Catering through its uniquely scrumptious pretzel challah, which is currently available in 10 stores throughout the region, including in Glatt Express, Ma’adan and Best Glatt in Teaneck, Fair Lawn’s Food Showcase, and several stores in Passaic and Livingston.

Yoni’s Bourbon Beef Bacon Jam

By Yoni Siletski

 

  • Yield: 3 Cups
  • 1 and ½ pounds of beef bacon
  • 2 cups of shallots, finely chopped
  • 1 cup vidalia onion, or any sweet onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 teaspoon chili powder
  • 1

Prime West Officially Launches With Acclaimed Chef

Prime KO on the Upper West Side is no longer. The restaurant recently rebranded as Prime West in its old West 85th Street location, and has brought acclaimed chef Edward Boarland from Paris to help implement its new vision.

Owner and founder Joey Allaham explained

The Settlement Good Life Comes to Tel Aviv

Wine has long been considered a social lubricant, and it’s Nir Lavie’s hope that wine from his Har Bracha Winery in the Samarian hills will serve as a social lubricant between the city-goers of Tel Aviv and the Jewish communities of Judea and Samaria, two locales split geographically, and often politically, on the left and

Kayco-Kedem and Whole Foods to Provide New and Exclusive Kosher-for-Passover Items

Introduces dairy-free, gluten-free, organic and vegan selections for wider-than-ever assortment

Shoppers looking for the latest foodie trends or traditional products for Passover can count on finding dozens of new and exclusive kosher for Passover offerings at Whole Foods Market,

Ben & Jerry’s Goes Non-Dairy!

It might not be nut free, but it’s dairy free, and according to most opinions, you can eat it after a meat meal! It’s Ben & Jerry’s non-dairy new flavors, which are made with almond milk and loaded with the chunks and swirls that Ben & Jerry’s is known for. The new flavors are certified by the Kof-K with their D.E.

Taste ‘Innovative’ Wines From The River at Ahavath Torah’s Evening of Wine and Whiskey

On Saturday evening, February 13, at 8:30, the community is invited to taste more than 100 wines and 75 sprits at Ahavath Torah Sisterhood’s Evening of Wine and Whiskey, which will offer deep discounts on both well-loved favorites and new classics. While many brands will be represented, wines

The Beauty of Advance Prep for Weeknight Dinners

So I had the opportunity to have a number of conversations about dinner this week. (No, I wasn’t talking to myself, although that was a good guess.) I spoke with young people, old people, people with kids, people with no kids, working people and stay-at-home people. (And I guess “people” is a euphemism for women.) The story