Kosher food

A Kosher Foodie’s Fantasy In Boro Park

A head-spinning 17-course culinary marathon in the heart of Brooklyn

07/19/2016 - 13:00
Editorial Intern

On the face of it, this was a dream assignment. Second day on the job, and your supervisor asks if you’d like to cover an exclusive, $300-a-head, 17-course (no, that’s not a typo) meal prepared by a top kosher chef. It was a no-brainer.

One of the many bright, colorful and delicious dishes. Joy of Kosher Magazine.

The Hidden Cost Of The Iowa Caucuses

If you think the Iowa caucuses don't affect you, you haven't been grocery shopping lately.

While you're at the supermarket, presidential contenders of all parties are shopping for votes in Iowa that you will pay for with higher prices on just about everything in your grocery cart.

That's because taxpayers are spending about $6 billion annually on federal tax credits, incentives and mandates promoting the conversion of nearly half of the Hawkeye state's corn crop to ethanol, a fuel additive of questionable value to energy and the environment.

Pol Calls For Kosher, Halal Options In DOE Summer Meals Program

09/16/2015 - 20:00
Editorial Intern

Kosher kugel for the kids alongside the ham and cheese?

Orthodox Students At Dartmouth Press For Stricter Kashrut

08/31/2015 - 20:00

Orthodox students at Dartmouth College are pressing the school to provide kosher food that adheres to a higher standard.

Kosher Options

07/14/2015 - 20:00

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?

07/07/2014 - 20:00
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
04/01/2014 - 20:00

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.

01/27/2014 - 19:00
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.’
08/12/2013 - 20:00
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 JTA.org
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