Vermouth, a botanical-infused fortified wine, is a key ingredient in so many classic cocktails—such as the martini and the Manhattan—has long been made kosher by
The taste of fall in a glass. When The Jewish Link asked me to come up with cocktails for autumn, I almost instantly knew that
It’s August, and in the little patch of suburban Maryland that I call home, the heat and humidity are almost unbearable. After a long, sweaty
The other night as I was driving home from a cold and wet Mincha/Maariv under the marquee in my shul’s parking lot, I decided that
Not long after winning World War II and losing control of Parliament, Winston Churchill quipped that he “could not live without champagne. In victory I
Gazpacho, Spain’s cold tomato-vegetable soup, has become a staple part of America’s summer diet. One sees gazpacho and variations of it everywhere—in tony (and not
In the past few years, a swath of slick, glossy food magazines have fought for space with ubiquitous copies of the Yatid Neeman and The
The other day I was putting together my Rosh Hashanah shopping list, and as I looked at the first three items on the list—apples, honey
L’chaim—to life—is the traditional toast one gives, particularly when toasting with distilled spirits. Spirits were historically viewed to be life imbuing (hence the term ‘spirits’)
Teaneck’s new avant garde eatery seeks to reimagine the traditional Pesach seder. Food trends in the kosher world tend to lag about 10 years behind
In the next three weeks we will have 10 days of Yom Tov and Shabbos, including 18 meals with a Kiddush, and that means a
Last night as I was catching up on news of the healthcare debate in the Senate, I felt myself in need of stiff drink. So
