We all know soufflés are French, and they actually are associated with two 18th-century chefs— Vincent de la Chapelle, from France, who cooked for the wealthy and aristocratic and who mentions it in his 1742 cookbook; and Marie-Antoine Careme, an 18th-century chef who popularized it, perfected it and included it in his cookbook.

Not many people outside of the area would know where to find Chestnut Ridge. The Monsey suburb sits in the hills of Rockland County, just north of the New Jersey border. It’s quiet, it’s beautiful, and it’s home to Dolcetto.

While Pesach is officially Chag Ha’Aviv, the Holiday of the Spring, few people take the theme into consideration when choosing their wines. The truth is, spring weather is at its peak on Shavuos. With many of us having the custom of indulging in all sorts of dairy (and meat!) delights to mark

(Courtesy of Artscroll)

Elizabeth, can you tell readers a little about your background and culinary philosophy?

Throughout high school I was very focused on living a clean and healthy lifestyle, emphasizing exercise and healthy food. I found

Seared Ahi Tuna With Crunchy Quinoa and Kale

Pareve

Serves 4

This salad has all the components necessary for the perfectly healthy meal. It’s portioned well, not too light

With Lag B’Omer around the corner, there’s no better way to celebrate than with a delicious (and pareve) s’mores pie!

Ingredients:

• Graham crackers (pareve)
• Sugar

These days, we are lucky to have so many options for high-end restaurants in the tri-state area. And while that’s obviously a good thing, it leads to different attitudes from the two different types of patrons of these places.

If

The new bakery in Livingston, Sweet Kneads, operating under the kosher supervision of the Vaad HaRabbonim of MetroWest, was open barely two weeks when this writer stopped by to check it out. Without prompts from staff, I witnessed the enthusiasm of a bunch of customers for this new addition to

If you’re anything like me, the end of Pesach meant you were officially done with cooking and menu planning for the foreseeable future. Having made just about every recipe in my repertoire and quite a few new ones l’kavod Yom Tov, all I could think about as I was getting my house back in order was that I didn’t want

When I looked up the history of chicken salads, I didn’t really expect to find it, but there it was.

“One of the first American forms of chicken salad was served by Town Meats in Wakefield, Rhode Island, in 1863. The original owner, Liam Gray, mixed his leftover chicken

Coney Island Avenue between Avenues J and K would seem like a great place to open a kosher restaurant. That’s probably why there are about 25 places in a three-block radius. But when Bakar opened in 2019, it couldn’t have seen the pandemic coming. A high-end

Somehow it has become a custom in Israel to begin grilling on Yom Ha’atzmaut and continue on to Lag b’Omer. As much as we all like our falafel and humus and techina, you can walk through the streets and smell the chicken and meats cooking!

Shish kebab, kebab, shashlik. For