Monday, September 26, 2022

Food & Wine

Full Hearts and Baklava

Parshat Devarim inspiration:

“And the Lord heard the sound of your words (the scouts and those who believed them), and He became angry and swore, saying: ‘The men of this evil generation will not see the good land which I swore to give your forefathers, except Caleb the son


Eggplant and Pasta for Summer Meals

There was a saying that every Israeli housewife knew how to make eggplant 100 different ways. Most though, probably don’t know its botanical definition is a berry. Its origins are unknown, but it was cultivated in southern and eastern Asia since prehistory. We also know it because of its popularity throughout the Mediterranean since the


New From Tnuva USA: Alternative Non-Dairy Drinks and Deli Slices

(Courtesy of Tnuva) Tnuva USA is proud to introduce the all-new Alternative series of delicious plant-based drinks and deli slices, all pareve and under the strict supervision of the Badatz Eidah Hachareidis.

Now you can eat meat at any time of day or night—and still be able to enjoy a


Enjoy Dairy Mediterranean Fusion at TRU by MUR

The summer of 2020 wasn’t exactly the easiest time to open a restaurant. But Igor Fazylov faced that challenge when he opened his “Mediterranean Urban Restaurant,” known by the acronym “MUR.” Over the course of the next year and a half, MUR gained quite a reputation for being able to take the standard


Sour Power: The Rise of Sourdough Bread

Though we Jews can confirm that challah is the king of bread in our book, another kind of loaf is rising in the ranks. Due to the COVID-19 lockdown and social media’s permeation throughout every home, the layman has become a learned baker, honing in on their skills of all things flour and water. The world not only knows of sourdough


Noah’s Ark Presents ‘Kate & Kyle’s,’ a Nine Days Pop-Up

Noah’s Ark, a fleishig restaurant in Teaneck owned by Noam and Shelly Sokolow focusing on deli favorites and burgers, is usually closed for the Nine Days, the final portion of the three weeks preceding Tisha B’Av, when meat and other celebrations are traditionally eschewed


Crescent Cookies and Jordan Almonds

Parshat Pinchas Inspiration:

“And on the beginning of your months (each new month, or Rosh Chodesh, is a minor holiday) … On the first month, on the fourteenth day of the month, a Passover offering … On the fifteenth day of this month, a festival … And


Cider: A Refreshing and Light Summer Tipple

There are at least a half dozen kosher hard (alcoholic) ciders available on the market, but it was only last summer that I was told by several kosher retailers that cider has two seasonal roles in the kosher marketplace. First, these typically low-alcohol beverages (about 5% or less) are


Hebrew University Researchers Are Developing Ethiopian Teff Seeds, Which Could Be the World’s Next Superfood

(Courtesy of United With Israel) Teff is a grain that has remained a staple in the Ethiopian diet for thousands of years, serving as the key ingredient in a sour flatbread called “injera.”

Now, Hebrew University (HU) researchers are bringing this protein-rich, gluten-free grain to Israel.


Southern Israel’s Yatir Winery Launches ‘Darom by Yatir’

It was the dream of David Ben-Gurion to make the desert bloom; but perhaps none other than Roni Jesselson and his team at the Yatir Winery, in the Negev at the southernmost end of Israel, have taken this dream so much to heart. Jesselson, who is part of the family that also owns mega-winery


Scranton Jewish Food Fest Draws Over 1,000 Kosher Foodies

A hot pastrami sandwich can be either an exotic delicacy or nostalgic comfort food, depending on your perspective. For the hundreds of people from all walks of life who attended the Jewish Food Fest in Scranton, Pennsylvania on July 3, it was the most popular item, selling out before the day


Eggs for Brunch?

One of the only things I miss in Israel is the concept of brunch on a Sunday morning.

The term was cited in the Oxford English Dictionary from an 1895 Punch Magazine journalist’s suggestion that there ought to be a meal served after church on Sunday with tea or coffee, marmalade and breakfast foods

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