CKCA’s Finest Chocolate Mousse Recipe (Parve)
From the Center for Kosher Culinary Arts
Cocoa beans, considered as good as gold by the Aztecs, were brought back to Europe by Christopher Columbus and others, and soon chocolate became the drink of royals, as well as an ingredient in any number of
If you make one exotic new recipe this year, make it this one! Everything about this fantastic Chef Avram recipe — the flavors, the aromas, and the combination of sweet and spicy ingredients — will transport you to Southeast Asia, and give you a warm and exotic feeling even if when it’s shiveringly cold outside. This makes a unique appetizer and an exciting main
In my book, Vienna imparted three particularly notable contributions to the world: my grandfather, Mozart, and Wiener Schnitzel. All three are synonymous with exquisite taste.
This take on Wiener Schnitzel has all the tenderness, flavor and crunch that make the traditional version so popular. Schnitzel made with turkey offers a lower cost alternative and a
San Francisco—Several representatives of the kosher food industry could not help but notice that a significant number of products displayed at this year’s Winter Fancy Food Show featured a kosher symbol. Many show-goers were on the hunt for new items that can be introduced to the thriving kosher food market. They were also looking for new trends.
Who doesn’t love a warm bowl of soup, especially in cold weather? It warms not only our bodies, but also our hearts. I have chosen three of my favorite soup recipes to share with you, and I would also like to add some of my soup tips which I have learned over many years.
Having an immersion blender is really key to making soups and making your lives
There is something so magical—and fun—about sparkling wine. From the way the cork pops as you open the bottle, and the foam “whooshes” as you pour it into the glass, to the way the bubbles tickle your nose and the roof of your mouth as you drink, sparkling wines have an uncanny ability to make any occasion feel a bit more festive. Even the dreariest
With so many variations on tomato soup, The Center for Kosher Culinary Arts (CKCA) has chosen to complement the tomato’s natural sweet acidic flavor with caramelized sweet onions and roasted fresh plum tomatoes making this recipe flavorful and different from most. While your taste buds take in the creamy flavor, you might want to have it with cheesy pasta
This delicious soup starts with thirty cloves of garlic. You may gasp, but once those cloves are cooked, the flavor shifts from sharp and pungent to rich and mellow.
One of the beauties of this garlic soup is that it can be served at the table before any kind of meal, whether dairy or meat. It has a creamy smoothness, yet contains no milk or butter and
Brooklyn—The Brooklyn Paperrecently ran a comparison between three of Brooklyn’s largest food retailers, all of which have a significant number of kosher products. The Paper evaluated such shopping experiences as bike racks, prices of cheese, cheapest peanut butter, and salad bar prices per mound. The three stores, Whole Foods, Fairway, and
A new set of external forces now contend for influence in shaping the Jewish future.
As we move into a new year, one has a tendency to reflect back not only concerning the immediate past but to also examine the broader trends that are likely to impact one’s life. Jews on a more macro scale also have a tendency to measure their well-being as a people and
Stop. You no longer have to cross the bridge to Little India to feast like a Rajah. Come to Cedar Lane and transport yourself and your taste buds on a culinary tour of mysterious India and enjoy the fruits of Alan Cohnen and company in the second edition of America’s first glatt kosher Indian restaurant, Shalom Bombay.
The original Shalom Bombay
When a dessert is as pleasing to the eye as it is to the palette, it is the crowning glory of a meal. While a pie can be utterly delicious and satisfying, there is something infinitely more alluring about a beautifully arranged apple tart, shimmering with apricot preserves. When I photographed this tarte, I recalled a recent conversation with a brilliant