Food & Wine

Cult Kosher

The top 10 treats we love to eat during Pesach.

03/26/2014
Jewish Week Online Columnist

Passover’s almost here and supermarkets are starting to fill up with those kosher for Passover foods you can’t get, or wouldn’t care to eat, any other time of year. No, not matzah and potato starch: I mean the good stuff.

Gotta love those kosher for Passover foods. Ronnie Fein

Kosher Food, Passover foods,promotional advertorial

Osem USA Launches $2,500 Grand Prize Sweepstakes through Social Media 
 
Share your connection to Israel with Osem this Passover
 

Kosher And Chinese, And Leftovers

Turn a carton of uneaten rice into a quick, tasty dinner.

Jewish Week Online Columnist

Jews love Chinese food. It's well-documented, and even the subject of a paper I wrote in college (I got an A-). But here's another thing we love: leftovers. And the two often go hand in hand: who hasn't ended up with a cardboard carton of white rice in the fridge after indulging in some beef lo mein or General Tso's chicken?

Ingredients
Ingredients: 
2 tablespoons canola or sesame oil
1 medium onion, peeled and chopped
Veggies of your choice - shredded carrots, chopped mushrooms, zucchini, peppers, etc.
2 cups precooked rice
2 large eggs
1 tablespoon soy sauce
Salt and pepper, to taste

Mold Is Gold

Moldy grapes produce some of the world's best dessert wines.

03/20/2014
Special to the Jewish Week

It’s sometimes said that the first person to eat a tomato was the bravest person in culinary history: same goes for the first person to milk a cow, and the first to chow down on raw fish. In the world of wine, there’s a similar origin myth: the first winemaker to use grapes infected by fungus. No one knows for sure when the practice first began, but the first clear mention of wine made from fungus-infected grapes dates to around 1576.

Snooth.com

A Cornucopia Of Hamantaschen

Try your tri-cornered treats with lemon, peanut butter, apple or coconut.

Jewish Week Online Columnist

These days, the biggest trend in the classic Purim treats is wild and wacky flavors - in both the dough and the filling - like these red velvet variety from What Jew Wanna Eat, or rum-raisin from Trini Gourmet or this pear and goat cheese offering from Joy of Kosher.

Ingredients
Ingredients: 
1 1/2 cups sweetened, shredded coconut
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 tablespoons plus 1 teaspoon cocoa
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
Sub Recipes
Sub Recipe: 
Raspberry Filling:
 
8 ounces raspberries (I used frozen)
¼ cup water
1/3 cup sugar
1 tablespoon lemon juice
½ cup raspberry jam
 

Blend together the raspberries, water, sugar and lemon juice. Mix in the jam.

A Foodie Mission to Israel

JFNA to offer food-centric spring tour.

03/13/2014
Food and Wine Editor

Courtesy of JFNA

The Definitive NYC Hamantaschen Guide

Where to buy the tri-cornered treats this Purim.

03/12/2014
Food and Wine Editor

 

It’s that time of year again, folks: Purim! And for most children—and quite a few adults, too—the star of this holiday is the humble tri-cornered hamantaschen. In an ideal world, all hamantaschen would have a crisp, not-too-sweet crust filled with a generous amount of soft filling, but let’s face it: all too often, bakeries around town churn out dry, crumbly cookies with only the barest hint of prune, poppy or apricot inside.

The Definitive NYC Hamantaschen Guide

Hey, Readers: We Want Your Family Recipes!

Share those classic Jewish dishes with fellow foodies.

03/10/2014
Food and Wine Editor

A Halvah Hamentasch

The Purim classic is often disappointing, so we made it more rich and tender with an updated filling and dough.

03/10/2014
Jewish Week Online Columnist

Welcome to our new series in which we seek to gently tweak the anachronisms of the Jewish culinary canon (shav, we’re looking at you). With a little bit of love, we’re convinced we can reclaim the dishes that seem the strangest to the modern palate. Sweet and sour tongue, anyone?

First up, because it’s that time of year: hamantaschen. They’re cookies, so what could be bad, right? Sadly, plenty.

 An ecumenical treat boasting Ashkenazi origins and Sephardi influences. Amy Kritzer

A Sweet, Ethically-Sourced Passover

Kosher chocolate goes fair trade in a partnership between T'ruah and Fair Trade Judaica.

03/07/2014
Food and Wine Editor

Courtesy of Fair Trade Judaica
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