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Bagel Rivals Agree To Agree

Most bagels everywhere stink, deli mavens say.

Special To The Jewish Week
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Squishy, flavorless and uninspired.

Deli devotees and their gurus, gathered at The Brooklyn Kitchen to talk bagels. Lauren Rothman

What A Country!

WonderBread gets a hekscher from the OU.

Staff Writer
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Wonder Bread, that squishy, snowy miracle of engineering both gastronomic and financial – the company that originally made it, Hostess, recently emerged from bankruptcy and sold the brand to another company – is getting kosher certification in the New York area by no less an authority than the Orthodox Union, according to a bulletin from the agency.

Wonder Bread, an American icon, now has kosher certification from the Orthodox Union. Wikimedia Commons

Where There's Smoke

Kosher competitions abound north and south, and a new one is in the works.

Special To The Jewish Week
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Kosher barbecue competitions started and first proliferated below the Mason-Dixon Line, but recently, Yankees are starting to hone in on the action – there’s a festival on Long Island, and a new one will launch in New Jersey next year.

Kansas City is world famous for its barbecue. Fotolia

Braiding A Tradition

For ‘The Shiksa’ blogger, food is body and soul.

Special To The Jewish Week
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‘Shiksa,” a derogatory term referring to a non-Jewish woman, is a word Tori Avey wants to reclaim.

For her stepdaughter’s bat mitzvah, Tori Avey made challah on Masada.  Photo courtesy Tori Avey

Rabbi's Dig Into The "Test-Tube Burger"

Is the first lab-produced burger kosher, or even parve? Could the era of the kosher cheeseburger be upon us?

Special To The Jewish Week
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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.

Could this be kosher someday soon? Fotolia

Israel's Foodie Startup Hits NY

Lower East Siders, meet the "Middle East Brunch."

Special To The Jewish Week
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Israeli tech start-ups are known for creating new efficiencies. Think GetTaxi, a taxi-finding service, and Waze, the Israeli navigation app which recently sold to Google for over a billion dollars. EatWith, the newest young, web-based Israeli company to come to New York, likewise uses the Internet to make connections, but its mission is more to slow things down than speed them up.

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A Kosher Cheeseburger?

The world’s first lab-grown burger could be parev. Cheese please?

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NEW YORK (JTA) — When the world’s first lab-grown burger was introduced and taste-tested on Monday, the event seemed full of promise for environmentalists, animal lovers and vegetarians.

Another group that had good reason to be excited? Kosher consumers.

Has the era of the kosher cheeseburger arrived? JTA

Israel's Kosher Cronuts

Thought the cronut craze was just in the U.S.? Think again.

Jewish Week Online Columnist
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It’s the newest pastry craze sweeping the U.S.: the not-so-appetizingly named cronut. And recently the first cronut — a flaky/chewy cross between a croissant and a doughnut — made landfall in Israel, becoming the first kosher-certified cronut available in the world.

"The pastry that has made America go crazy." Amy Spiro

My Yiddishe Umami

Jewish Week Online Columnist

How the "fifth taste" of Japanese cooking has flavored the Jewish culinary world.

It seems like everywhere you look in the food world these days, chefs and diners alike have the same buzzword on their tongues: umami. Known as the “fifth taste”—in addition to bitter, sour, salty and sweet, that is — umami (a Japanese portmanteau of the words “delicious” and “taste”) refers to that rich, savory flavor we taste in foods like cured meats and cheeses, mushrooms, ripe tomatoes, and in fermented products such as soy sauce and sauerkraut.

Food tags: 
6 tbsp schmaltz, divided (or substitute vegetable oil)
3 large yellow onions, peeled and sliced into thin half-moons
1 lb chicken livers, cleaned of any fat or sinew
Kosher salt and freshly ground black pepper
¼ cup dry sherry or vermouth
2 (12-oz.) packages button mushrooms, wiped clean and very finely sliced
1 baguette, thinly sliced
1 tbsp olive oil
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