Kosher food

Kosher Options


If I may suggest two other kosher food availability alternatives, which are both significantly closer and [require] less-expensive travel (no bridge tolls) for the kosher consumer in Rhinebeck and the surrounding area, rather than having to travel even further to NYC or Monsey, as reported in “Rhinebeck Gets A Shul Of Its Own” (July 3).

Supper Club Goes Kosher

Hire-a-chef network seeks new market among observant Jews. Duck a l’orange, anyone?

Staff Writer

In a candlelit penthouse in Brooklyn, 30 guests mill about with basil cocktails in hand. Handcrafted canapés are brought around on china trays, and the crowd samples tartare of mackerel and mushrooms stuffed with a white wine and herb mixture.

Chef Ygael Tresser prepares his Red Fruit Mille Feuille dessert.  Chana Blumes

New Jewish-Style Prepared Foods Store For Brooklyn

Food and Wine Editor

My conversation with Theo Peck, owner of Peck’s, a new specialty food shop on Clinton Hill’s Myrtle Avenue, started with onion rolls. Peck, the great-grandson of the owner of the legendary kosher dairy restaurant Ratner’s, and I were reminiscing about the soft, onion-and-poppy-seed-topped rolls the now-shuttered Lower East Side restaurant served: slathered with fresh butter and eaten with a bowl of soup or in advance of a plate of cheese blintzes, they were a dream.

Peck’s opened on Myrtle Avenue in January.  Lauren Rothman/JW

Hipster And/Or Chasid?

Grab lunch or dinner at Brooklyn’s latest chic kosher food venture.

Web Editor

The question of whether the beard of a Brooklynite denotes a fervently religious Jew or a kale-besotted, workboot-wearing rooftop gardener first gained currency on “Jimmy Kimmel Live.” On the show, the late night host asked it of a hirsute man on the street in a tight close-up that gradually widened to reveal whether the interviewee was hipster or chasid.

Yuda Schlass prepares his pricey premium sandwiches on the meat side of his kitchen. Helen Chernikoff

Could Big Science Produce A Kosher Cheeseburger?

Kashrut experts, environmental/animal-rights activists ponder Jewish impact of the ‘test-tube burger.’
Special To The Jewish Week

For kosher carnivores, news of the world’s first “test-tube burger” prompted daydreams of forbidden fare. Think sizzling strips of kosher bacon grown from the cells of a pig, or a kosher, all-beef slider topped with melted cheese.

Maybe kosher, maybe treif: Halachic status of meat grown from a cow’s stem cells still unclear. Photo via

Israeli Foods Get Fancy

Israelis find more camaraderie than competition at a trade show.
Food & Wine Editor

It's not often that you find "product of Israel" on the box when you reach for something at the supermarket, but you may start to see it a bit more frequently.

Summer Fancy Food Show at the Jacob Javitt Center. Emma Goss

Holy Smokes!

Special To The Jewish Week

Caterer Ari White has generated some buzz lately by launching a pop-up business to bring his kosher, Texas-style barbecue to street festivals here and as far away as Philadelphia.

The name of caterer Ari White’s smoker is Hakadosh BBQ. Dani Klein

Classic Kosher Chinese Eatery Shang-Chai Closes In Brooklyn


After some four decades of stuffing kosher diners with spare ribs, egg rolls and General Tso's chicken, Shang-Chai restaurant in Brooklyn closed its doors for the last time on New Year's Day.

Final egg rolls: Shang Chai to close on New Year's Day.
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