jlink
Sunday, January 24, 2021
Advertisement

Food & Wine

Spinach Salads for Summer

By Sybil Kaplan

Spinach may have originated 2,000 years ago in Persia but is native to central and western Asia. It is high in many vitamins and minerals, especially A and K and iron. Raw spinach is 91% water, 4% carbs and 3% protein.

Here are some salads that go well with summer dishes.

My Favorite Spinach
Share

Creative Quarantine Recipes, Part Two

Burek

When restaurants closed, and dining at home was “in” once again, sisters Meital and Adi Hirschkorn of Teaneck took it upon themselves to turn their home into a five-star restaurant for their family. The Hirschkorns experimented with cuisine from

Share

Creativity With Muffin Tins

It is really a hot summer, and I was trying to think of creative ways to make and serve food. I took this idea from the online Food & Wine column and “kashered” the recipes. They should delight children and adults alike.

The word muffin was first found in print in 1703, possibly from the

Share

A History of Jews and Chocolate

Smooth. Aromatic. Rich. Decadent. Food of the Gods. These are just some of the adjectives used to describe one of the world’s – and Jews’ – favorite foods. Chocolate. And while chocolate is now enjoyed throughout the world, its cultivation began circa 1500 B.C.E in what is now Mexico by the Olmec, which was the

Share

Learn to Make Special Occasion Cakes With Melissa Alt and Caking Art

Cakes have always been a focal point of celebrations. Who hasn’t said ‘Happy Birthday’ or ‘Mazel Tov’ with a cake?

Melissa Alt, who lives in New York City and grew up in Teaneck, learned to bake from her mother and grandmother. She began making custom cakes as a side business

Share

From My Kosher Jerusalem Kitchen: Forgiving Salmon

I love this quote from an article “Salmon and the Jews” by Noah and Rae Bernamoff (October 12, 2012, myjewishlearning.com) “Salmon is the quintessential Jewish food…The great thing about salmon is that it’s so forgiving. Any beginner cook knows this; even if you leave it under the broiler too long, it still comes out

Share

Variation on Slaw for Summer

Cole slaw comes from the Dutch koolsla, meaning cabbage salad, a term that arose in the 18th century. Adding mayonnaise was introduced in the mid-18th century. Variations are known in Germany, Italy, Poland, Russia, the Ukraine, Sweden and the United Kingdom. One website said cole slaw is “the quintessential

Share

The Andalusian Cold Soup Salad: An Idiosyncratic Take on Gazpacho

Gazpacho, Spain’s cold tomato-vegetable soup, has become a staple part of America’s summer diet. One sees gazpacho and variations of it everywhere—in tony (and not so tony) restaurant menus, in glossy food magazines, and in the takeout aisles of grocery stores. However, in 1939, when Charles H. Barker published his culinary

Share

Highland Park/Edison Kosher Bakery Sees Ownership Change

The Highland Park/Edison community recently saw a well-regarded fixture in the neighborhood, Mordy’s Kosher Bakery & Cafe on N. 4th Ave in Highland Park, come under the orbit of another of the town’s iconic businesses, Glatt 27 Grocery and Deli. Yoni Bauer, owner of Glatt 27, took ownership of Mordy’s on July 20.

Share

Orthodox Union Kosher Offers Guide for Food and Travel

(Courtesy of OU) Orthodox Union (OU) Kosher, the world’s largest kosher certification agency, has launched a free online kosher food and travel guide to help Jews follow dietary and ritual observance while away from home.

The guide offers a listing of kosher food products that one can find during their

Share

Take Time to Wine Down

(Courtesy of Wine Down) When Shari Alter of Englewood, the co-owner of a party and event planning company in Israel, realized that all of her events in Israel are now on hold because of the current pandemic, she quickly decided to use her creative talents and start a new business right here in Bergen County. She created

Share

Virtual and In-Person Chocolate-Making Classes at Coco Jolie

(Courtesy of Coco Jolie) Coco Jolie Fine Chocolates & Confections has just launched a virtual “Introduction to Chocolate Making” course as well as single-topic, in-person lessons at their store and production kitchen at 12 N. Dean Street in Englewood.

Share