Teaneck—Get out your napkins, bibs and Wetnaps! March 23 is the first of two planned visits to Teaneck this spring by Jewish BBQ pitboss Ari White and his Wandering Que, the 20 foot, 4,700 pound mobile kitchen. Ari is bringing a full smokehouse menu of genuine Texas-style barbeque to Congregation B’nai Yeshurun, to feed customers while they shop

Pesach: a time when we have the maximum amount of work on our plates, but a minimum amount of time to get it all done.

Maybe that definition didn’t come straight out of Webster’s, but it sums up what Pesach is all about for so many of us. Every year, I find myself on a quest for recipes that look and taste amazing but don’t require

Tnuva has announced the launch of Jell Desserts. These new Jell Dessert treats taste great, and the face on the package will make people smile. Tnuva’s Jell Desserts are fun to eat and will be enjoyed by all. The four delicious flavors—peach, lemon, pineapple, and raspberry—are gluten free and low calorie. The entire line is certified kosher

A roast with a bang!

The recipe instructions include cooking the sauce, but if you are short on time you can just blend the sauce ingredients, and that also works well.

1  (3-4 pound) second cut brisket

1  Tablespoon prepared horseradish

1  Tablespoon imitation mustard

½-1  cup ketchup, to taste

1  cup

Spring is finally approaching! We’ve moved the clocks ahead, huge chunks of ice are falling from our roofs and Purim is here. It’s a time for festivity, bright colors and celebration. And this fragrant rice pilaf, with its sweet carrots, butter, raisins and toasted almonds fits the bill. Just the perfect Persian-style dish Queen Esther would have served to

Purim is unique in the cannon of Jewish holidays in that while wine is a critical component of most holidays, it is only on Purim that one is encouraged to overindulge. While one can fulfill this mitzvah of drinking on Purim with any sort of wine, one of the most delightful ways to fulfill the mitzvah is with a good dessert wine, one to linger over at the end

We all recognize that poppy seed or jam taste when we bite into Hamantaschen on Purim every year. But given the right filling, or dough, the traditional pastry has a lot more to offer.

Hailed as the “Queen of Kosher” and the “Jewish Rachael Ray,” best-selling author Jamie Geller is the founder of the  Kosher Media

New York City—Imagine a room the size of a football field and a triple-decker bateau mouche (yes, a boat tied to Pier 60) filled with literally thousands of alcoholic beverages and tons and tons of kosher “bites”—the kind we would see on ABC’s The Taste…or the bottles and bottles of mixologist competitions on cable

Attractive stuffed vegetables dress up any fish or dairy meal, and their petite size is ideal for your next hors d’oeuvre platter. You don’t have to wait for small, spring vegetables; a mature zucchini or yellow squash cut in quarters, mushroom caps, and year-round small tomatoes are perfect. I like to use a small melon-baller to scoop out the interior

Side dishes are often so delicious that they become the star of the meal. There are millions of side dishes that we can make; some of us keep using the same ideas over and over. It’s easy; they are tried and true. Sometimes, however, it is fun to go out of your comfort zone and challenge yourself with new ones. You can always try them out on your family and

When I started to keep kosher, I knew about the main kosher symbols in the U.S. There was the OU, OK, Kof-K, and a few others. There were also regional symbols, but I did not come across them too often. Some, like a plain K, were not reliable because the company making the food certified its own kashruth. It didn’t necessarily mean the food was not kosher, but the

I recently had the opportunity to visit friends in Panama, a welcome escape during this exceptionally cold and snowy winter. A particularly memorable lunch featured two exciting new flavors. The first was a preparation of chicken that had been slowly simmered with garlic, sweet peppers and tomatoes. Once cooked, it was deboned and returned to the aromatic