Tired of all the holiday cooking?  Had enough of cleaning and scrubbing all those pots and pans?  Take a break and have your Shabbos meals ready in 21 minutes!  Join the thousands of people who call Chopstix on a Thursday or Friday and have ready-to-serve meals.  It's so easy!  Ask us to prepare your dishes in metal tins so

We had lots of interest in our feature last week about gluten free challah baking with Orly Gottesman, who has just introduced Blends by Orly, a line of gluten-free flours for the home baker (JLBC September 25). Some of you were very excited about finally being able to make gluten-free challah that had a similar taste and texture to conventional challah, but

One of my mottos reflects why Jewish mothers keep feeding everyone, why we bring tons of food over for a new baby, a shiva, an illness or any occasion. “Food is Jewish love and the freezer is the heart we keep it in.” Jewish food is not just about sustenance for the body–it feeds the soul and the heart and mind. Our recipes come with stories, our best memories

Not long ago, on an unseasonably cold Parisian evening, I found myself sitting at an outdoor caf?, with a large snifter of Calvados. As I slowly sipped the snifter contents, I found that it was just the perfect beverage to provide that special bit of warmth to fight off the chilled evening airs. With Sukkoth starting in October this year–which in New Jersey, as

When You Can’t Have The Real Thing

When I was growing up, I don’t remember any of us ever having the option of having pareve ice cream. How lucky we are today that we can enjoy all the different flavors that are available today. Many of us choose to purchase pareve ice cream in our

Englewood–If you are on a gluten-free diet and fear the coming avalanche of holiday meals beginning with challah you can’t eat–or substitutes you’d rather not eat–you now have another option. Orly Gottesman, creator of Blends By Orly gluten-free flours, says you can make delicious gluten-free challah using her Manhattan Blend. The Manhattan

Let the feasts begin. In the next twenty-five days, with ten days of Yom Tov and Shabbat, there will be 18 festive meals (19 if you count the meal before Yom Kippur). For most observant Jews, that will mean a lot of wines and a lot of meats–including that staple of the Ashkenazi holiday table, the brisket. Brisket is a very wine friendly meat, which can be

Teaneck–The Veggie Bistro & Cafe, at the corner of West Englewood Avenue and Queen Anne Road, is set to feature a mouth-watering menu with power breakfasts, lighter salads, paninis and wraps, a fresh-squeezed juice bar, specialty coffees, fresh pasta and homemade pastries and desserts. In a first for Teaneck, the restaurant will be host to a Tiffon brand open-window

Serve Cold or Hot

Ingredients:

5 medium fresh beets without tops

kosher salt

2 cups vegetable stock preferably homemade

16 oz. sour cream, plus extra

¼ cup sugar

2 tbls. lemon juice

1.5 tsp. fresh ground black pepper

2 tsp. wine vinegar

2 cups medium diced, seeded and peeled

Prep Time: 15 min

Cook Time: 30 min

Ready Time: 45 min

Servings

8 – 10 servings

Ingredients

9-10 medium carrots peeled and cut into slices (about 1 pound)

4 sweet potatoes peeled and cut into 1 inch chunks (about 2 pounds)

½ cup raisins

1/2 cup diced dried pears

1 cup dried

· Prep Time: 15 min

· Ready Time: 10 min

Servings

4 Servings

Ingredients

· 2 medium cucumbers, seeded peeled and diced

· 1 red bell pepper, seeded, veins removed, diced (optional)

· 2 stalks celery diced (optional)

· 2 scallions diced

· 15 grape tomatoes, quartered, or 1 beefsteak

Jamie Geller is one of the most sought-after Jewish food personalities worldwide. She is the only best-selling cookbook author who wants to get you out of the kitchen–not because she doesn’t love food--but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now