Friday, February 03, 2023

Food & Wine

Gotham Burger to Demonstrate Elegant, Affordable Shabbos at Kosherfest

On Tuesday, November 11, Avi Roth, owner and chef of Teaneck’s Gotham Burger, will make Shabbos dinner for hundreds of people–he’s going to show the foodies attending Kosherfest how to prepare a fabulous Shabbos meal to impress and satisfy guests without being excessive. “People get bogged down in doing too much:


Let’s Go Bananas!!!

Bananas are low in saturated fat, sodium and cholesterol. Bananas are great for a quick snack on the go or just about any time. The good news is if bananas start to go bad, you can freeze them for later use in a cake or muffin recipe so they will never go to waste. Here are some good banana recipes for you:


Get Creative with Chopstix

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


More on Gluten-Free Challah Baking

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


Bubbie Bonnie’s Babkas and More

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


Calvados: Warming Spirit for a Cold Sukkah

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


Pareve Ice Cream

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


How to Have a Happy, Gluten-Free Challah-Day

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


Starting the New Year Right: Four Fabulous Syrahs for Under $45

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


Veggie Bistro & Cafe to Open in Teaneck Next Month

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


Pareve/Milchig Borscht for a Yom Tov Refresher

Serve Cold or Hot


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


Classic Tzimmes

Prep Time: 15 min

Cook Time: 30 min

Ready Time: 45 min


8 – 10 servings


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

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