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Thursday, April 09, 2020

Food & Wine

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.

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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

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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

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A Balanced Bite: Organic Black Bean Chili

When it’s chilly outside... it’s CHILI inside...

Use organic bison, chicken or turkey in my veggie and black bean chili to keep you fully nourished and warm and cozy from the inside out all winter long. This is a great, simple, make-ahead, “batch” cooking recipe... and, as with

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Englewood Tasting to Showcase the Best of New Bourbons

Over 100 wines and 75 spirits will be poured at Ahavath Torah Sisterhood’s Kosher Wine and Whiskey Festival, which will be held Motzei Shabbat, February 13, at 8:30 pm. The entire community is invited to try a variety of unique, high end wines and spirits not available anywhere else.

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Lamb Bacon Debuts as a New Kosher Culinary Item

Now kosher consumers can bring home the bacon and eat it, too. Ari White, owner of the Westchester-based Wandering Que pop-up barbecue eatery, has created lamb bacon that looks, cooks and largely tastes like the other kind (some of us remember this from our pre-kosher days). Several dozen men and women

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Club Kosher’s ‘Passover in Paradise’: A Culinary Adventure

It will be a holiday to remember, as Club Kosher presents “Passover in Paradise: A Culinary Adventure” in spectacular Puerto Rico, featuring a never-before-assembled group of highly sought-after restaurant chefs, an outstanding program and dazzling entertainment at the magnificent 5-star, 4-diamond Caribe Hilton Resort

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Tu B’Shvat Delight: Enjoy Sweet Potato ‘Cups’ Filled With Dried Fruits and Couscous

On Tu B’Shvat, the New Year of the Trees, Boys Town Jerusalem students look forward to two holiday highlights: planting new saplings on the campus grounds, and enjoying a festive meal of fruit delights prepared by BTJ chef Avi Chamal.

“Each one of the 3,000 meals we cook and serve each day for our

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Reserve Cut: Where the Lines of Kosher and Culinary Exceptionalism Become One

When you are kosher and travel often enough, you learn to appreciate New York even more when you get hungry. Even in this great city, where there are many kosher places, it can be hard to find an excellent one. Working for a busy public relations firm, I entertain clients often, and it can be hard to eat well when you are trying to

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Rivals Become Partners: Main Event and Mauzone Caterers Merge

Main Event Caterers, a premier kosher catering firm owned by Eddie Izso of Englewood, Joey Bodner of Teaneck, and Marty Bodner of West Hempstead, has merged with Mauzone Kosher Products LLC to become Main Event-Mauzone Caterers. The merger took effect November 1.

Izso, a vice president

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Cappuccino Chocolate Chip, Pecan Swirl, Pumpkin Cream Cheese...

It will be difficult for us to choose which flavor muffin to indulge our taste buds when our “Shop ‘til You Drop” group to Israel visits the Muffin Boutique at 16 Ben Yehuda.

The aesthetically pleasing and warm atmosphere of the store is absolutely due to the charm and

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Something Smells Fishy

We all look for various Shabbos appetizers, as well as different pareve foods, to serve during the week. Here are some great fish recipes I’m happy to share.

Baked Dijon Salmon

¼ cup margarine, melted

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