Shavuot marks the conclusion of a seven-week period that began on the second night of Pesach, as we commemorate the giving of the Torah. The counting of the days leading up to this holiday is an expression of our great anticipation and excitement about receiving the Torah. While Pesach celebrates our freedom, Shavuot celebrates our becoming
Every now and then someone will ask me if I have a favorite type of wine. I don’t—different occasions, different seasons and different foods call for different types of wine—it would be so hard to pick just one type. However, when I think about all of my annual wine tastings, the two that I most look forward
Bayonne, NJ—From across the pond comes a range of tasty and uniquely flavored snacks hailing from the fictional land of Ten Acre Village (www.tenacresnacks.com).
The line of hand-cooked crisps (we Yanks call them potato chips) with flavors like “The
As we leap into the spring season and start thinking about lighter warmer-weather meals and the traditional dairy foods of Shavuous, kosher-wine lovers will once again be contemplating their white-wine options. Two grape varieties that have much to offer, both in terms of range and food pairing adaptability, are Chenin
This Shabbos afternoon, at Churchill Downs, in Louisville, Ky., more than 100,000 spectators will crowd into the stands to watch 20 thoroughbred horses run a 1¼ mile race—it will be the 141st running of the Kentucky Derby. The Derby has many traditions associated with it, from clothing to cocktails; the cocktail of choice being
Walking into my rabbi’s house in Maplewood, N.J., I saw a bowl sitting on the kitchen counter filled with a mysterious concoction. Not knowing what it was, but always curious when it comes to food and recipes, I questioned the rabbi’s wife. Frumi answered, “That’s roe, fresh from the fish market in New York.”
With spring’s arrival near, and the gleam of summer just around the corner, wineries all across Israel are beginning to prepare for the changes these lush, warm days bring. Spring is the beginning of the new growing season in the vineyards, where breathtaking scenic views reign.
The dark, cold
So by the time you read this, I will have “turned” my kitchen over, and will be happily cooking away, preparing my meals in advance for Pesach, so that I can relax and enjoy the Chag. Hahaha. One can dream. Reality check: I am actually in that twilight zone of desperately wanting to be done with kashering the kitchen, sealing
Fish is a dirty word in my house. I have to think two or three times about whether I am willing to risk it. Who is going to eat, and who will not. When I finally bite the bullet and make it for dinner, I hold my breath until the news is made public. Then I breathe out and wait for the reaction. “Oh, fish?” Like it’s a big
I have fond memories of my single years—living large on the Upper West Side, my best friends within earshot, planning exciting dates with women way out of my league, daily basketball games in the park, and, for the last time in my life, I had plenty of spending money. Much of that money made its way to Dougies; that venerable
Families and friends gather each year for the Seder meal to retell the incredible story of Pesach. From beginning to end, the story of Pesach reminds us of the hardships the Jewish people endured as slaves in Egypt thousands of years ago, following their pathway to freedom.
To accompany the
Each year at the Mediterranean international wine and spirit challenge, Terravino, panels of judges from across the globe, present awards to international and Israeli wines. This year’s competition included 448 wines and spirits, 55% of them from Israel, and the remainder from 29 other countries.