When we see on the calendar that Passover is coming, we often turn to our traditional recipes.
Looking into my Passover box, I found these from Food & Wine online, which would be a nice change.
Almond Cake With Citrus Syrup
(Courtesy of Tnuva) Tnuva is dedicated to providing families with the very best products 365 days a year. That means that you can enjoy Tnuva’s light cheeses—Feta, Edam, Muenster, Swiss, Mediterranean Labaneh and Quark Creamy Soft cheese—also on Pesach. Tnuva’s products are certified kosher for Pesach, under the strict
The café at Kaplan JCC on the Palisades has changed their kashrut supervisor. The Rabbinical Council of Bergen County made the following statement: “Please be advised that the RCBC and the Kaplen JCC have mutually agreed that the café at the Kaplen JCC that is independently owned and operated will no longer be under the certification of
When Zadies Bake Shop in Fair Lawn received a call from the Israeli Association of Baseball (IAB), owner Adam Steinberg became giddy with excitement. That’s because Jordy and Lisa Alter, who run the IAB, had chosen Zadies to cater the Team Israel kiddush ahead of the World Baseball
A regular sponge cake pan should be ungreased. A preheated 350 degree F. oven is the best heat for baking a sponge cake. When the cake is done, the pan should be inverted to cool for about an 90 minutes. Before removing the cake from the pan, the sides should be loosened with a knife. It is best not to try to cut a fresh sponge cake with a
Passover won’t be the same this year for families who have relied on Butterflake Bakery in Teaneck for elegant desserts. Owner Richard Heisler said Butterflake Bakery is not producing Passover baked goods. “We are in the process of building a new gluten free baking facility at 444 Cedar Lane and it will not be ready in time,”
Four years ago, Hillel Braun was working in the construction business. He’d always loved cooking, but not in a way that would’ve distinguished him from any number of people you might know. That’s when he got into smoking meat.
It was all because of a dare, explained North Miami Beach’s ST Elefant of What’s Cooking? “A friend of mine called me and said you’re either going to law school or you’re going to start catering. I have a job for you and you have 15 minutes to decide.” So ST took her up on the dare and thus
This came from a very old Gourmet magazine with a few of my changes.
Every year, as is probably the case in many Jewish homes, my dear wife Yael and I discuss what to include in our mishloach manot packages. Like everyone else, we distribute them on Purim to rabbis, teachers, friends and relatives around town. I call it the
Editor’s note: This is a reprint from March 2019.
My mom’s recipe for hamantaschen, developed in California and then adapted by five daughters and daughters-in-law, is the best recipe any of us have ever used or eaten. It’s soft-baked, it’s incredible and best of all, it’s impossible
Mom’s (z”l) Cookie Hamantaschen