The reality of being stuck at home with no access to a gym or exercise equipment has left many people feeling unhealthy and out of shape. Naftali Abenaim, CEO of Mocha Hospitality Group and former spin instructor, can relate. Since the COVID-19-imposed lockdown, he has struggled to stay in shape and eat right, a challenge
Our Jewish Link Zoom wine tasting a few weeks ago discussed rosé wines from Cantina Giuliano, Dalton, Herzog Lineage, Bat Shlomo, Tabor and Lueria.
These amazing cookies only contain three ingredients and are a great activity to do with up-and-coming chefs, likely those around 4 years old.
This article being about wines to drink in celebration of Shavuot, its title might sound a little confusing. The Shalosh Regalim, the three holidays of pilgrimage (Pesach, Shavuot, and Sukkot), are referred to as the “time of our freedom” for Pesach, the “time of our giving of the
Can a restaurant menu be so adaptable that it lives in the cloud? Of course. Can crowd-pleasing, perfectly-seasoned American classics be optimized and designed specifically for delivery? Sure. With this winning recipe, why not start with the ever-popular, immensely craveable burger and go on from
At our first-ever Jewish Link Zoom wine tasting, I was pleasantly surprised to find my wine-tasting friends ready and able to adapt to our current reality: to taste a few 2019 rosé wines en masse with an eye to help curate, in a small way, our community’s wine choices. We
This past Shabbat we learned one of my favorite mishnayot, Avot, 4:20: “Rebbi says: don’t look at the container, rather what is in it. There is a new container full of aged wine, and an old container that doesn’t even contain new wine.” It sounds so much more adult than “don’t judge a book by its cover.”
Thinking of so many good friends and my wonderful Moroccan neighbors in Cote St Luc! I learned so much from the delicious way that they were able to blend spices to make exotic concoctions to please anyone’s taste buds.
I recently made and enjoyed the following recipe, realizing that
In this unique time spent mostly at home, lucky ones among us have had the chance to dust off our cookbooks and bake our own challah and desserts. With many of us ordering our basics online, why not experiment with some gourmet sourdough-style breads? Apologies to those who may remember a version of this article I wrote in 2017,
Once you start making bread often from your sourdough starter, you will find there is extra dough and extra starter. One can reduce waste by incorporating the starter into cakes, muffins, biscuits and scones easily; it’s a fun way to expand your baking repertoire without having to discard extra starter. The internet is full of
We have diverted ourselves during social isolation by creating meals out of little-used pantry items and leftovers. One really easy application is wraps; We can use tortillas, flatbread or wraps to invent a tasty new dish in minutes. All you need is the wrap, any type of protein (leftover or canned are truly ideal), any type of
The kosher markets that got residents through Pesach this year were truly operating in uncharted territory. Supplies were ordered and re-ordered from swamped vendors for anxious customers. New workplace sanitation rules affected everyone’s job. Demand for delivery exploded. For many, if not all, Jewish homemakers, Pesach