How do you create innovative kosher cuisines? Video blogger Aaron Herman visited Bravo Kosher Pizza and got a firsthand look into how they create a variety of unique kosher pizzas. Bravo Kosher Pizza is known for impeccable food but they have a big heart as well. Each night they give the homeless pizza showing how Jewish business can truly be a light onto the nations.
If you've made it this far: Congratulations. The cleaning, scrubbing, scraping and burning is all over. So with the hard part behind you, take some time this Hol Hamoed to have fun in the kitchen and whip up some delicious, and obviously kosher for Passover, candy!
A colorful, flavor-filled side dish to adorn any table
Jewish Week Online Columnist
Rice is almost the ultimate side dish, simple, adaptable, endlessly matchable. But while it is comfortable next to anything from chicken to beef to fish or vegetables, it runs the risk of being boring, white and plain and totally unadorned.
Q - I recently heard reports about the creation of artificial meat, using with animal stem cells. To this point, it exists only in a Petri dish, but it's time to start asking the tough questions. As one who keeps kosher and who is a vegetarian, would this kind of meat would be kosher - and would that be true even for pork? And since no killing would be involved, could a vegetarian eat this meat with a clear conscience?
A- As they say at Citi Field, it’s time to “Meet the Meats.”
I tend to stick to pareve desserts for most of the year – it’s just easier when it comes to Shabbat meals and often during the week.
But Shavuot – that is the time to dream of rich cheesecakes, sweet blintzes and decadent danishes. I certainly have grand cheesecake plans for this year, it is also nice to indulge in a touch of dairy desserts without going overboard. These red velvet cupcakes, with a sweet and creamy frosting, hit the spot.
Conquer any fears of yeast with these delicious treats.
I have a few fears in my life. Spiders. Cockroaches. Ants. Flies. Ladybugs. Being in the same room as any of the above. And for the longest time, there was another thing on that list: yeast.
Baking with yeast terrified me, the "will it rise" question taunting me from underneath the covered bowl set in the corner of the kitchen. Will I put in all this work - mixing and kneading and rolling - to end up with a flat, inedible bread?
Mini pies and tarts aren’t just for dessert anymore.
I’m not surprised that cupcakes have become such a national trend. After all, what’s better than a slice of cake? A mini cake made just for you. Individualized and mini desserts are all the rage, but the trend is less pronounced in savory dishes, and I’m not sure why. Individual tarts –whether served as an appetizer or side dish, are a way to impress even the most jaded dinner guests.