For years I have enjoyed the delicious deli at Petak’s in Fair Lawn, New Jersey. I was recently shopping at Julio’s Fruit Market in Teaneck when I came across a bottled, refrigerated, parve salad dressing with the Petak name on it. I immediately called the Petak’s store in Fair Lawn and was happily surprised to hear that this dressing was a
There has been an increasing demand for gluten-free baked goods. Entertaining at home, or bringing a terrific dessert to a party, can be a bit discouraging. Cake recipes that used to be the “go-to” for any occasion are no longer the sure-fire crowd-pleasers they had been before. Substitutes for flour can be useful, but more often than not, the result
The history of the knish represents more than just the lineage of a fried, dumpling-like food. It demonstrates the often-central role of food in communities and cultural legacies. Laura Silver knows that all too well. She has consumed knishes on three different continents, and her exhaustive research on the iconic potato treat has resulted in her new
While Shavuot may be the shortest of the three pilgrimage festivals, like Pesach and Succoth, it has a large number of venerable customs, such as staying awake until dawn to study Torah, serving dairy foods at the Yom Tov meals, and decorating homes and synagogues with lots and lots of flowers. This Shavuot, why not enhance your holiday table with a
Standing alone against the desert landscape, Kornmehl Goat Cheese Farm & Restaurant is modest, lacking artsy adornments and embellishments that tourists often favor. But situated about 30 miles south of Sde Boker, the home of Israel’s first prime minister, David Ben-Gurion, the farm is a striking example of how the once vast desert region that most tourists
All roast chickens are not created equal. There is “great chicken” and then there are the rest. Great chicken follows two indispensable—and interlocked—Rules of the Roost.
1. Please Don’t Freeze
Freezing a chicken changes the texture of the meat. Put simply, the moisture in the cell plasma of the meat expands into ice crystals of
The great things about cupcakes is they taste great, they are fun looking, and basically they help with portion control. After you have just one, you should be done! Great slogan! The great thing about cupcakes is you can take a basic one and decorate it with endless possibilities.
Today with the cupcake stands they have, you can use them as a
As a rule, the only fish I refer to as beautiful are those brilliant, jewel-toned creatures in high-maintenance salt-water tanks. Then I came across this red snapper. That plump, fresh-caught fish caught my eye, changing this week’s recipe from a vegan side dish to please all palates, to this delicious baked whole snapper, infused with fresh herbs and
Some people are inspired by a star athlete, others, by true love. In this case, my muse is yet another fresh, locally caught fish.
Tuna steaks are one of those aptly named cuts of fish. Seared in an ultra-hot iron skillet, the results are meaty and satisfying. Unlike delicate flounder, which calls for only a smattering of butter and lemon, tuna is a
Salads are probably the mostly widely served item on most people’s menus. They are generally used as appetizers, meal starters and side dishes. You can use a salad as a blank canvas and change up the makings by adding different types of fillers such as nuts, fruits, or other type things. Either way, they are delicious and make great
I had an idea for this week’s recipe and was very excited to try it. I sliced a large fennel bulb, roasted the slices and then topped the fragrant segments with red pear, Stilton and freshly candied walnuts. It smelled wonderful and looked fabulous. I tasted it and made a face. It did not work. The soft fennel had lost its personality and could not provide a