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
Tu B’Shvat brings to mind memories of a little brown paper bag of dried fruit that we got in elementary school from the PTA. The grand finale of the day, the celebrated new year for the trees, was the end. As we boarded our busses clutching our little paper sack, the principal waited at the doors of the school giving out the mysterious “boksar” the brown
After a month of enjoying winter stews and hearty dishes, the endless stream of cold, short days make me long for the perky flavors of warmer climates. Out of all the herbs available at the market, cilantro is at the top of my list for a fresh, sprightly boost that helps me forget the 18 inches of snow outside my window.
This week’s recipe features
In the early days of 1904, British and French diplomats signed a series of treaties known as the Entente Cordiale. The treaties, the result of years of negations, were meant to bring those two countries—with a centuries-long history of enmity—together into a lasting friendship. It worked. Britain and France became, and have remained, the closest
Hungarian Cabbage Soup With Apples
A soup like no other for these chilly days! Our own Chef Avram Wiseman shares one of his comfort classics. This unusual combination will be a pleasant surprise to your palate creating a sweet and spicy cabbage and apple soup that will surely warm you from head to toe.
3 oz. clarified
Stuffed cabbage is one of my favorite comfort foods. I love those plump, neat packages of green cabbage stuffed with meat and rice, cooked in a sweet and tangy sauce. So the idea of adapting this dish for the vegetarian palate was less daunting technically than it was psychologically. How would it fare? Would the comfort food factor be qualified? Would it be so similar
Who doesn’t love the holiday of Chanukah? It is one that is filled with memories of family, home, smells of latkas frying, kids playing dreidel and adults enjoying the fun as well. It’s a holiday we don’t have to miss work for!!!
Everyone has their own recipes of the foods we look forward to and I am going to share some of my favorite
Thanks to all the great feedback I received on my last column about a healthy approach to eating, I’ve been experimenting with “Flavor Per Calorie!” Seems there are lots of Bergen folks interested in a simple and delicious way to cook and eat without worrying about dieting and losing joy in the tastes and flavors of food! The theory, again, is the brainchild of