There are most definitely people who knew Robbie longer, better, deeper than I did. His family can tell stories of growing up with Robbie; Robbie as a big brother, a beloved uncle and even how devoted a son he was. There are those who were his friends for 10, 20, 30 and 40+ years with many a tale
My cousin Laurie Gage, z”l, gave us an amazing pumpkin chocolate chip cake recipe that continues to thrive in my family’s kitchen every autumn. I have made it practically every week this month. It’s a perfect pareve dessert and breakfast item (lunch, afternoon snack, dinner...). The fall flavors of cinnamon and nutmeg pair
I love disguising leftovers in different ways so we don’t have to hear that old “chicken again?” chant. The following suggestion may be used for a midweek meal, or one can do as I do when I have leftover chicken: I cut up all of the pieces and put them in “baggies” and place the bags in the freezer for whenever.
It has always been important for Jews to write down recipes from our mothers and grandmothers and serve those precious treats to our own children. Jewish foods have a place in our mesorah, our historic oral tradition. Our traditions surrounding what foods we’re allowed to eat
Shalom Yehudiel could have stayed in California in his position as the executive chef at Catal and Uva Bar & Cafe in Disneyland. He also could have accepted an offer to oversee the VIP suites at Madison Square Garden in Manhattan. Instead, he chose to come back to his kosher roots
As the colder air sets in we are all more receptive and anxious for a hot bowl of soup at the end of the day. Recently I came upon an old recipe that takes no time to prepare and tastes really yummy. It can be made in advance or within an hour prior to serving. I find that the longer it sits, the thicker and more tasteful it gets.
What’s the most radical thing that you have ever eaten? At the Biblical Museum of Natural History, we create annual events in which we serve gourmet exotic dishes of unique halachic and/or zoological interest. Our first event was a Biblical Feast of Birds & Beasts (being repeated in Teaneck later this month), featuring
What’s the most radical thing that you have ever eaten? At the Biblical Museum of Natural History, we create annual events in which we serve gourmet exotic dishes of unique halachic and/or zoological interest. Our first event was a Biblical Feast of Birds & Beasts (being repeated in Teaneck later this month), featuring animals and birds that are eaten in
(Courtesy of Chefman) Chefman, a leader in developing innovative kitchen appliances that take the stress out of cooking, is teaming up with famed 16-year-old chef and Food Network’s “Chopped” competitor, Chef Eitan Bernath. The duo plans to use their passion for cooking to give home chefs new inspiration. They will also
Sukkot, along with Simchat Torah, is the holiday that most symbolizes and highlights the importance of serving God and following his Torah with joy. Our sages write that wine causes the heart of man to rejoice. Sukkot and Simchat Torah include multiple celebratory meals, inside and outside the
Amy Kritzer has reinvented and shaken up traditional Jewish baking with her new cookbook, “Sweet Noshings.” Debunking the
This a modified version of my focaccia challah recipe, and also has considerably less sugar and oil than many egg challah recipes. To make up for this perceived lack of richness, I add a yummy crumby topping (crumb recipe courtesy of Rivka Zauderer) and either chocolate chips or a cinnamon/sugar combo... or both. Feel free to