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Sunday, March 29, 2020

Food & Wine

Italian Parmigiano Reggiano Set to Go Kosher

(Bloomberg News and The Daily Meal) Nicola Bertinelli can tell a happy cow by its shiny hide and wiggly ears, traits important to him since he retooled his dairy business near Parma, Italy to produce Kosher Parmigiano Reggiano cheese. It was reported this week that multiple Italian companies are seeking Kosher certification for

Cuckoo for Coconut

Coconut is a very versatile item. You can eat it plain out of the bag, you can bake with it. You can use it for Pesach, which is always great. You can always use it as a decorative item to enhance cupcakes, truffles or just about anything. Here are a few recipes. Enjoy!

Coconut Kisses

The Covenant Kitchen: Kosher Cookery from California’s Wine Country

Kosher wine aficionados are probably familiar with the name Jeff Morgan. He started what has become the most successful kosher winery to open in California in the last dozen years: Covenant Wines. So seven years ago, when I was in Northern California doing a story on the growing California kosher wine scene, meeting with Morgan was

Shavuot: We Received the Torah, Now Pass the Cheesecake

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

Let’s Make It a Rose Shavuos Again: Six Roses for Your Holiday Table

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

‘How Chick’n Soup Saved the Day’ Is the Name of a Potato Chip?

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

Chenin Blanc and Riesling: Two White Wines Worth Trying

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

Racing Away With the Mint: Four Lively Mint and Gin Cocktails for the Spring and Summer

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

Roe, Anyone? P’tcha? Eggplant Relish?

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.”

Spring Forward With a Sip of Wine

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

Is It Pesach Yet?

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 Four Letter Word

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