I was recently reading through my collection of old Gourmet and Bon Appetit magazines. Yeah, really old, like from the ‘90s. I had subscriptions to both. Actually, I also had a subscription to Food and Wine, but let’s not talk about that. (I guess I was a foodie long before blogging about food became popular.) I have a huge
Rise of Kosher Vegans and Vegetarians Gains Recognition…and a New Restaurant
(Kosher Today) Given the Jewish custom of eating poultry and meat as part of the traditional Shabbos or holiday meal, one would expect that kosher vegans and vegetarians would be a dying
During the spring and summer before a presidential election, like clockwork, politicians from both major parties declare their intention to run for president. So far this year four Democrats and ten Republicans have formally announced their intention to seek their parties’ nominations (and on Monday, Jeb Bush is likely
In a recent TV story with CBS News in celebration of National Chocolate Ice Cream Day last week, Englewood’s own Ice Cream on Grand store was featured, with a walk-through of how to make their signature ‘Chocolate Seduction’ ice cream, sure to hit the spot on a hot summer day. The two-minute clip demonstrates the teamwork
It is difficult for me to get the grin off my face as I review The Silver Platter. Norene Gilletz has been a member of our family since we moved to Montreal. No bride in Montreal or Toronto could possibly marry without having a copy of Second Helpings, Please, which I believe was her first venture into the world of cookbooks.
pareve | gluten-free option | freezes well | yields about 18-20 large cookies
These cookies are a staple in my house. I always have a batch stashed in my freezer—they taste fabulous frozen! The cranberry and chocolate combo is just amazing—tart and sweet!
As the large sign on its store window announces, Bumbleberry on Queen Anne Road is having a “Grand Reopening!” Not many know that Bumbleberry closed for a full week just a short while ago, but they are now “back and better than ever.”
Currently under the hashgacha of
(Bloomberg News and The Daily Meal) Nicola Bertinelli can tell a happy cow by its shiny hide and wiggly ears, traits important to him since he retooled his dairy business near Parma, Italy to produce Kosher Parmigiano Reggiano cheese. It was reported this week that multiple Italian companies are seeking Kosher certification for
Coconut is a very versatile item. You can eat it plain out of the bag, you can bake with it. You can use it for Pesach, which is always great. You can always use it as a decorative item to enhance cupcakes, truffles or just about anything. Here are a few recipes. Enjoy!
Kosher wine aficionados are probably familiar with the name Jeff Morgan. He started what has become the most successful kosher winery to open in California in the last dozen years: Covenant Wines. So seven years ago, when I was in Northern California doing a story on the growing California kosher wine scene, meeting with Morgan was
Shavuot marks the conclusion of a seven-week period that began on the second night of Pesach, as we commemorate the giving of the Torah. The counting of the days leading up to this holiday is an expression of our great anticipation and excitement about receiving the Torah. While Pesach celebrates our freedom, Shavuot celebrates our becoming