Beets: A Passover staple. The author calls the apparatus revolutionary—“ideal for anyone who wants food fast with less cleanup.” By Marshall Weiss (The Dayton Jewish Observer via JNS) Just in…
Photo: Tina WassermanHoresradish Vodka has a nice kick which can be adjusted to one’s preference. When keeping kosher for Pesach, make sure to use potato vodka. By Tina Wasserman The…
This is a mexican traditional dish called Babacoa or carnitas is made from the meat of goats, and is a special preparation he meat sits underground a hole made in…
Photo: Rachel RinglerMasa Tiganitas, a Sephardic version of matzo brei By Rachel Ringler (The Nosher) — Leave it to Sephardic Jews to make even a pedestrian dish — the ubiquitous…
Photo: Bill MilneCookbook author Paula Shoyer Author Paula Shoyer calls the apparatus revolutionary By Marshall Weiss (The Dayton Jewish Observer via JNS) Just in time for Passover, kosher cooking maven/author…
Photo: PixabaySweet and Tangy Slow-Baked Salmon By Ethel G. Hofman (JNS) We are seeing the light at the end of the tunnel. With coronavirus vaccinations ramping up throughout the country,…
Photo: Dave CarlinCarrot Tzimmes with Dumplings By Tina Wasserman We’re getting closer to the holiday and you are now realizing that cooking for two or four is not much different…
By Tina Wasserman If you do bedikat chometz the evening before the first night of Pesach then cooking in advance has no meaning to you and is just a sigh…
Fresh Figs with Goat Cheese and HoneyArugula Salad with Dates and ChèvrePhotos by Dave Carlin By Tina Wasserman “Tu B’Shevat is here, the Jewish Arbor Day, Hail the Trees’ New…
Photo: Courtesy Ken HorwitzKen Horwitz, author of “Deep Flavors” Creating kosher-style cuisine with ‘Deep Flavors’ By Deb Silverthorn Ken Horwitz had all the right ingredients for a fabulous life: beautiful…