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
During this year’s Festival of Lights, we invite you to try the Center for Kosher Culinary Arts (CKCA) Alum (Spring ’09) Elizabeth Kratz’s recipe for sweet potato and leek latkes. Liz is a Teaneck resident and regular contributor to Jewish Link.
This savory pancake is fantastically delicious and is sure to brighten up your Chanukah table this year and
When everyone is home for the holidays, the number of hours spent relaxing with the family is, unfortunately, in inverse proportion to the number of hours spent in the kitchen. And this year, between the turkey, the latkes, the brisket and the pumpkin pie, I am less inclined to hit the stove first thing in the morning when the troops want breakfast. They want
New York—It is no secret that for hundreds, maybe even a thousand years, Jewish cooks have had an ongoing, unceasing chulent competition. Whether this typical Shabbos lunch competition took place in shtetlach in the old country, where families would swipe each others’ stewpots from the baker’s ovens on their way home from shul, or among our grandparents
Makes at least a gallon. If you want to make it fleishig, add a pound of your favorite stew beef.
Throw the ingredients below into the biggest pot you own, minimum 5 quarts, and season to taste. Add sriracha if you like it hot.
2 large onions diced and browned
¼ cup chopped garlic from the jars
¼ cup of olive
Falling leaves and shorter days herald autumn. But to me, the most eloquent and inarguable proclamation comes from the smell of fresh sage in the kitchen. Add the richness of butternut squash, brown butter, hints of nutmeg, thyme and toasted almonds, and you have the makings of the perfect fall meal. This recipe for butternut squash pappardelle is a simple
What happens when something you’ve counted on for so long is no longer there to help you? Well, the piles of laundry begin to grow—literally. When our washing machine’s interior began smoking during a wash, I was annoyed. I still had three loads of laundry to do, how dare it break down? Then I was in denial; I’ll just let it rest for a while and maybe it’ll
Mainstream news will lead you to believe something diplomatic or political is the talk of the day in Israel. But for most Israelis the big news right now is whether a new cheap coffee chain that recently opened in the heart of Tel Aviv will spark a coffee revolution and bring down the prices at cafés around the country.
Entrepreneur Avi Katz—the guy who