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Monday, August 19, 2019

Food & Wine

Petaks Produces Delicious Bottled Salad Dressings

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

Miniature Flourless Chocolate Cakes

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

No Couch Potato: Knish Expert Takes Global Journey for “Jewish Soul Food”

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

Making It a Rosé Shavuot

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

Negev-Based Boutique Cheese Maker Offers Travelers a Tasty Shavuot

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

Two Simple Rules, One Great Chicken

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

Cupcakes Take the Cake!

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

Suddenly Snapper

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

Fast and Fabulous: Tuna Steaks with Chili and Lime Sauce

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

Gail’s Favorite Dressing

¼ cup mayo

½ cup oil

½ cup honey

¼ cup yellow mustard

½ onion quartered

Lemon juice

Salt

Pepper

Dry parsley

3 garlic cloves

Combine in food processor. Store in glass jar. I usually triple this and keep it for weeks.

Please Keep Me Dressed

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

Fennel Frond Salad with Stilton and Candied Walnuts

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