One of the days that about 5,000 to 6,000 kosher oenophiles will miss this February is making a special effort to get to New York, Los Angeles or Miami for the Kosher Food and Wine Experience (KFWE), Royal Wine’s signature annual event that launches new

Like many people working remotely for the last several months, I have been putting some of the time I save from commuting into creative outlets. While some have perfected their sourdough or focaccia, I have been focusing at least some of my energies on the invention (and enjoyment) of new cocktails. Admittedly, some of these new

In Missouri, where I grew up initially in a kosher home, then in a kosher-style home, I never ate ribs.

Barbecued ribs are an early 20th century innovation created by the rise of industrial meatpacking, mechanical refrigeration and commercial barbecue stands. Barbecue originated not as a way of

The wind is blowing hard, the rain comes and goes, no snow yet, but the temperature is definitely cold. It’s not Canada or the U.S. Midwest, but Jerusalem.

Many of us live in buildings with central heating, only no one taught the Israelis to keep it on low all day; instead they turn it off at night and

During quarantine, as the number of things to think about started to run out and boredom began to set in, I turned my thoughts to an age-old question that has baffled wise men and philosophers for generations. I was in the shower, where a surprising amount of my good ideas are cooked up (Cholent Pun #1), when I had my epiphany! I realized

Binah Winery, which made about 1,000 cases of kosher wine in Allentown, Pennsylvania in 2019—its initial bottling year—opened its direct-to-consumer website in April of 2020, in the early days of the pandemic. In retrospect, it turned out to have been a good business

Brisket is the boneless meat on the lower chest of beef or veal. It worked its way into Jewish cuisine because of the location of the meat and the low cost. In the 1900s, it appeared on Jewish deli menus, particularly in Texas where the butchers, who emigrated from Germany and Czechoslovakia, had trouble selling the slow-cooking

A good friend of mine recently called and asked if I was going to be in the shuk (market), to please get her cinnamon sticks. She was co-sponsoring the Shabbat mitzvot luncheon at our synagogue and wanted to make hot apple juice instead of the regular cold soda.

I remembered when I entertained

It was a close competition. But Noah’s Ark won the Teaneck Chili Cook Off organized by Jacob Goldberg of Yalla! on December 15. The judging was done by 50 families who brought home a package with samples of chili, identified only by letter on the containers, and ranked the samples from

“We are honored to have been selected this year’s winner, and we look forward to having all those who did not participate order in for a taste on their own.

Our award-winning chili recipe was created back in 1992 when it was first added to the menu. It’s a traditional Spanish chili, made with fresh

Changes are coming to popular kosher restaurants in New York City. Since March, over 1,000 restaurants in the city have permanently shut down. To survive, restaurants adjusted their menus, added delivery options and created outdoor dining spaces. In addition to those tactics, Noi Due Cafe, the Italian eatery on the Upper West Side,

Seth Warshaw has a long commute from etc. steakhouse in Teaneck to the five new restaurants he’s opening in Boca Raton, Florida, but he doesn’t mind. In Florida, the air is balmy, the palm trees sway, and there are no restrictions on indoor dining. Snowbirds are happily returning to their southern nests. Warshaw is