New York—”If you hated being in the kitchen before, hopefully this blog can show you how simple and stress-free cooking can be.” This is the promise made on Seven Bites, a blog created by Yeshiva University graduates Sara Yitzhaky and Lindsay Wess. Following a commitment of “7 Ingredients or Less,” the blog offers a comprehensive showcase of kosher
During the hot summer months, Shabbos days are long, and I put more emphasis on seudah shlishit. When Shabbos ends at 5:30, a challah roll and some chummus are sufficient, but in the summer, everyone get genuinely hungry by 6! I usually serve a substantial salad and lots of dips, as well as cut up vegetables and chips and salsa. These can all be prepared in
Israeli researcher AmnonLichter held two very different apples in his hands. One had been sitting in the fridge for months, rotting, brown and sad-looking. In the other hand was a bright green fruit. Both were picked at the same time, months ago.
What set the two apples apart was a simple Israeli technology developed at Israel’s Volcani
The heat waves that happen in the summer always take us by surprise.We know that it was likely this hot at some point last summer, but when the temperature tips over 95 degrees there is always someone who says, “It has never been this hot!!”
I had the unique experience of spending the entireTishaB’Av day in Manhattan this year taking care of my
Refreshing cold platters are perfect for dinner on a hot July evening. But one easily forgets that many of the components of great summer salads have to be roasted, grilled, poached, baked or steamed before making it to the table. So as often as possible, I try to prep standard summer ingredients in advance, piggybacking in an oven or even on a
I love to cook, I also love to read about food. I am constantly surfing the web for new recipe ideas, reading food blogs on-line, and skimming magazines that feature food and recipes. But I most enjoy reading cookbooks, often enjoying them as my nighttime reading. But not all my reading leads to actual cooking. Many times the recipes seem too complicated,
(BPT) - Home cooks are spending more time in their own kitchens and less time dining out, according to the Monthly Measuring Cup Trend Report. Nearly half of surveyed consumers said they’re dining out less this year than they did in 2012 and are relying more on their cooking skills at home. Fortunately, technology makes it easier than ever for home
Tofu, tempeh and miso all seem like great high protein choices for the nine days. However all these products contain soy, and today many people are leery about consuming soy. Is there reason for their concern?
Soy used to be thought of as a health food. It was an item that vegetarians would eat. It was a good substitute for individuals trying to cut back on
It is quite a challenge to locate great Mexican food that is kosher, delicious, and not made in Mexico. Does serving nachos and guacamole make you into a bonafide kosher Mexican establishment? Not really. Is Tex-Mex more Tex than Mex? So as the sign popped up on West Englewood, I decided it was time for me to find out more about the newest player in town,
Hello readers! This is Rayzel writing. Many of you have written to comment on a recipe or to let me know how much your children or spouses have enjoyed something you made from this column. Please continue to write, Chavie and I thrilled to get your feedback.
One reader recently asked me how I got started in food writing and food related
We all love to make salads whether we use them for Friday night dinner, shabbos lunch or seudah shlishit This salad is good for any of these meals. Every time I serve it, there is not a drop left. I thought you would enjoy the different flavors and the unusual nature of the salad. Have the recipe printed up because your guests will surely be asking for
It is a fact that at many of the large kosher manufacturers, a new generation of young entrepreneurs, is slowly transitioning from their baby-boomer owners. It is also taking hold at every level of the kosher food industry. Then there are many young Orthodox Jews who are planning their futures around the kosher food industry. I met some of them at LTB (Let’s Talk