Photo: Joe Baur By Joe Baur (The Nosher) — I see your carefully curated Instagram brunch with chia seed pudding, avocado toast and kombucha and raise you this: chremslach. Chremslach…
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…