יום רביעי, ו׳ אלול תשפ״וWednesday, August 19, 2026
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Naomi Nachman is a two-time cookbook author of Perfect for Pesach and Perfect Flavors, with Artscroll. Naomi hosts a cooking show on kosher.com called Sunny Side Up. She has a food and travel blog on Instagram and is the marketing director for Kosher River Cruises. Naomi hosts and produces in-person cooking demos and Chopped-style food competitions. Her tagline is “see the world one bite at a time.”
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I know most people think of sweets when it comes to nosh, but I prefer a more salty, savory treat like pretzels or potato chips.
I remember growing up, gefilte fish looked different. The traditional old school look of it was football shaped and the size of your hand, not logs.
By the time we get to that portion of the seder, we are so famished, that even a plain potato or bitter parsley and celery taste delicious!
I always thought it was amazing that oranges are a winter fruit loaded with vitamin c and other antioxidants allowing us to prepare ourselves and defend ourselves from all the viruses that come our way during this time.
I have a rule though: once you flavor and layer your hamburger with whatever you want, you cannot put it down. Otherwise, you risk ruining the sandwich by making the bread soggy with all the juices that come out.
Have you ever considered that even the Hebrew word for eight, shemonah, literally means to nourish.
So many people enjoy taking their family out for apple-picking. It's the perfect food for this time of year with Thanksgiving coming up.
It is written that her tent always glowed with the glimmer of Shabbos candles and smelled from an intoxicating aroma of fresh challah dough. She taught us that these are special mitzvos for us Jewish women to uphold and cherish.
One of my favorite foods is a juicy steak prepared medium rare. The reason why is because this type of dish is tender, retains moisture, and is most flavorful, especially if the outside is caramelized and seared.
There is nothing better than a steaming bowl of hearty, warm food when you enter your home from shul on a cold, wintry night.
One would think that dark in cooking is a bad thing. Think about burned or rotten food, but there is so much goodness in dark.
There is just something very Jewish about lox. Whether you are European or South African, any Jew anywhere can identify with lox.
Something that is salty in terms of cooking means it’s not seasoned properly, but too much salt or being salty could also be applied to balance as well.
August 14, 2026 
