Let's Start With Dessert

When dessert means dairy, Shabbat dinner gets shaken up.
04/16/2013 - 20:00
Staff Writer

For a pro-substitute counterpoint to this post, read Food & Wine Editor Emma Goss' take on almond milk.

I keep a kosher home and in general, I enjoy it. My husband, male that he is, tries to rationalize kashrut whenever it comes up in conversation by talking about Trichinosis in Ancient Times and all that jazz, but I don't feel the need.

Shabbat candles are law. Chicken is custom! Fotolia

Pastry That Inspired Two Marriage Proposals

Dive back into chametz, post-Passover, with peanut butter and chocolate rugelach.
04/10/2013 - 20:00
Special To The Jewish Week

Before I started my Jewish food blog, and developed a love for making lox, brisket and bagels, my passion was baking. I made elaborately decorated cupcakes, chunky chocolate chip cookies and layered birthday cakes. But my rugelach became what I was known for and continues to be my most requested treat. I have had no fewer than two marriage proposals over these cookies.

These rugelach prompted two marriage proposals from satisfied eaters. Amy Kritzer

Slow Food By Auschwitz

The menu sounds delicious, but is this in good taste?
04/09/2013 - 20:00
Staff Writer

The affiliate of New York’s Museum of Jewish Heritage that runs the Auschwitz Jewish Center, a museum and synagogue in the town that gave its name to the concentration camp complex, is raising money on Kickstarter to open a café in the home of the town’s last Jew.

The Auschwitz Jewish Center. Photo via Kickstarter

Bye-Bye Matzah, Hello Pizza

Apricot, rosemary, blue cheese: create this flatbread, inspired by Bubbe's classic tzimmes.
04/08/2013 - 20:00
Special To The Jewish Week

Now that Passover is over, only one thing is on my mind. Bread, and lots of it. Bagels, challah, muffins and, of course, pizza. One of my favorite things to cook with my Mom growing up, besides the classics -- rugelach, roasted chicken and latkes -- was pizza.

It really is worth making a tzimmes over this. Amy Kritzer

The Smart Money: On The Food Scene

Wall Street giving circle Natan funds foodie groups in London and San Fran.
04/07/2013 - 20:00
Staff Writer

So, it seems the smart money’s on the food scene.

Goofing around at Gefiltefest. Photo courtesy Gefiltefest

Taking The OU Out of Quinoa

The verdict is in, and rabbis are calling quinoa unkosher for Passover.
03/14/2013 - 20:00

On any given day, a wind might blow through the farmlands of South America, pick up an errant grain of barley and deposit it nearby among the vast rows of cultivated quinoa. If that barley manages to make its way into a sifted batch of quinoa and avoid detection during repackaging, it could wind up gracing your seder table on Passover night.

Kosher or kitniyot? Rabbis weigh in on quinoa for Passover. iStockPhoto.

A Whole Lotta Latkes

As Chanukah dwindles away, try this electic range of latke recipes while you still can.
12/11/2012 - 19:00
Jewish Week Online Columnist

Sure, classic potato latkes - with their crispy edges and warm, gooey insides - are about as close to perfection as you can get. But with eight nights of Chanukah, why not experiment.

Plain potato latkes are perfect, but why not mix it up with carrot and apple? Amy Spiro

Wine Guide, Tasting and Event

The Kosher Wine Guide is a glossy magazine that will be published on March 21, 2014, in The Jewish Week print issue

A Simple Treat, Flavored For Fall

Try these muffins when you want to bake using just one bowl.

10/10/2012 - 20:00
Online Jewish Week Columnist

I've spent 8-12 hours making certain desserts, and I can honestly say I love it. But there are plenty of times I am sick of the kitchen, and would prefer to whip up something that takes about 15 minutes. Enter these muffins. With the fall-friendly flavors of apples and cinnamon and the ease of mixing everything in one bowl with a whisk, you'll make these again and again.

A breakfast or snack redolent with autumnal apples and cinnamon.
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