In this week’s parsha, Bnei Yisrael make a golden calf because Moshe wasn’t coming down from Har Sinai in time and they got very impatient. Moshe was so upset when he saw this, he cracked the luchot in half. So this week, we will make a delicious steak—even though it’s not gold.
When the new Holy Schnitzel kosher restaurant opened in Roseland, in close proximity to West Orange and Livingston, it wasn’t just a “nice thing” for frum Jews in the area. It was a sign that the observant Jewish community there had reached a significant new plateau, by being able to support a
As I wrote in an earlier article, there are two types of balsamic vinegar. Every kosher balsamic vinegar currently on the market is IGP, which is about 80% wine vinegar, plus 20% grape must, caramel color, gums, and matured for about two months. The product can be made anywhere, so long as it is bottled
Parshat Terumah inspiration: “You shall make a Cover for the Tent of red-dyed ram skins, and a Cover of tachash skins above.”
Tachash has always been a bit of a mystery to me, but red-dyed ram skins are easy to imagine. I thought I could dispense with the dying, however, and just
In this week’s parsha, Hashem commands the Jewish people to make many things out of gold, such as the Mishkan. So this week we will be making gold-glazed glitter peanut butter (or any flavor you like) Oreos … Yum!
The new and kosher (RCBC-certified) Nothing But Bundt Cakes opened in Paramus in the last few weeks and held their grand opening and ribbon cutting event on Friday, January 21. The guests truly appreciated the delicious bundt cakes, and wished Justyna and her crew much success.
Visit Nothing But Bundt Cakes at 393 Route 17 South or
If you’re kept in by the winter weather, it’s a good time to make jams, jelly, preserves or marmalade.
Jams are mashed fruit with sugar added. Jelly is strained fruit juice without pieces of fruit. Marmalade is jellies with citrus fruit pulp and a type of jelly. Preserves are whole or pieces of fruit
In recent years many companies have tried to market a grand selection of herring to Jewish consumers. All these efforts required a lot of marketing, and asking the consumers to look afresh on this old-world dish. The flavor varieties of the herring brought to the consumers are endless, some with more success than
Parshat Yitro inspiration:
“In the third month from the Exodus of the Children of Israel from the land of Egypt…they arrived at the Wilderness of Sinai and encamped there…opposite the mountain. Moses ascended to God, and Hashem called to him from the
Two new products are now becoming available that are poised to change the kosher balsamic vinegar market. One, a higher quality PGI (protected geographical indication) vinegar that I tasted at the 2021 Kosherfest trade show and reviewed below. The other, not at the show, is the first PDO (protected
Green bean casserole is 65 years old.This is the original, from a magazine ad for Campbell’s Cream of Mushroom soup and Durkee’s French Fried Onions. The recipe was created in 1955 by Dorcas Reilly, a home economist for the Campbell Soup Company headquartered in Camden, New Jersey. The company put the recipe on its Cream of
Several weeks ago I was telling my grandchildren how much I used to love root beer floats. Today many have probably never heard of them nor have many ever tasted root beer but there was a time when it was a refreshing way to cool off in the summer. In fact we would just pull up in our car to an A&W, which was renowned