יום שלישי, ח׳ תמוז תשפ״וTuesday, June 23, 2026
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Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and private clients. She can be contacted at sandyeller1@gmail.com.
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By Sandy Eller
Much has been written about how amazing it is to marry off a child, including articles by moi on the topic.
By Sandy Eller
Maybe it is the advent of social media, but today we often hear about various customs others practice and many of us have taken on those minhagim as well.
By Sandy Eller
While just eating outside on your porch can kick up the fun factor of any meal, consider switching things up a little by gathering up your food and heading for the great outdoors.
By Sandy Eller
Knowing that there was only one way to get what she wanted, Yonit set out to design it.
By Sandy Eller
It’s hard to resist the allure of a gadget that lets you have your cake, or, in this case, your French fries, and eat it too.
By Sandy Eller
There is nothing like the feel of those crisp new pages in your hands while taking in gorgeous, glossy pictures that you know took hours to get just right.
By Sandy Eller
Eating a gluten-free diet is so much easier today than it was even five years ago.
By Sandy Eller
Despite not having any religious identity, Mrs. Teitler recalls that she and her younger sister were both beaten up at the trailer parks where they lived for being Jewish.
By Sandy Eller
A few weeks ago, one of my adorable daughters turned me on to an entirely new concept: selling the clothing I never wear online.
By Sandy Eller
Ariel begged the tour guide to evacuate him to safety... but his pleas went unheeded.
By Sandy Eller
Whether you decide to go formal and proper or playful and laid back, just remember that Pesach is all about transmitting a powerful legacy from one generation to the next.
By Sandy Eller
Want to make sure you don’t forget your lunch as you head out to work? Stash your keys in the refrigerator, right next to your meal.
By Sandy Eller
The organization has just seven paid employees but scores of volunteers who agree to a minimum three-year commitment with IDFWO.
By Sandy Eller
Allow me to introduce some of my new faves, tried-and-true items that may be helpful additions to your Pesach arsenal or kitchen stars that you may enjoy using all year round.
By Sandy Eller
In the interest of complete honesty, I will tell you that I have learned most of these lessons the hard way.
By Sandy Eller
When questions were raised during the presidential campaign about whether Melania Trump had violated immigration law when she first came to the United States from Slovenia, the Trumps turned to Wildes, despite their political differences.
By Sandy Eller
Once the snow has begun to fall, you can start debating the age old question: Do you wait until the snow stops to start shoveling or do you go out and shovel a few times during a lengthier snowfall?
By Sandy Eller
My voyage into the world of sous vide began with the Sansaire immersion circulator, a product that got its start on Kickstarter and exceeded its goal by more than 800 percent.
By Sandy Eller
Don’t forget to take advantage of stores and websites that send you fun stuff just for being born.
By Sandy Eller
You could do just about everything on the internet, except a girl couldn't go to seminary online. I decided to change that.
By Sandy Eller
She began changing her eating habits and tweaking her recipes and saw the pounds start to disappear.
By Sandy Eller
If I had to pick my favorite reason to shop at dollar stores, it would have to be the greeting cards.
By Sandy Eller
I can't guarantee that I will get through the yomim tovim at exactly the same weight I started at, but I am certainly going to try.
By Sandy Eller
Not every main dish has to be time consuming, because, let’s face it, we don’t just cook for Shabbos and Yom Tov; we have to eat during the week also.
By Sandy Eller
Yup, the yomim tovim are coming, which means it’s time to dust off those family favorite recipes while searching out new and exciting items to add to your holiday menus.
By Sandy Eller
As the chat pinged back and forth, a few suggestions arose that seemed worthy of a spot in the obssessives hall of fame.
By Sandy Eller
It was kind of a joke, recalled Esty. We never really expected it to turn into anything. If we had a family barbeque we would post pictures and I would share recipes when I ate something really good, but that was pretty much about it.
By Sandy Eller
While there were those who chose to avoid the paint, I wasn’t one of them.
By Sandy Eller
Somehow, no matter how you choose to spend your down time, food always manages to factor into the equation.
By Sandy Eller
Holding my coat up to the light after I dried off, I could see through it, a clear sign that the waterproofing had started to flake off. The writing was on the wall: it was time to go shopping.
By Sandy Eller
Today, our gorgeous cookbooks have full-color, high-gloss pages, are loaded with gourmet recipes and are heavily marketed in advertising campaigns.
By Sandy Eller
“The message to everyone is that we (the Orthodox community) are not immune. Nobody is immune in today’s society.”
By Sandy Eller
While officially sunglasses are to offer our eyes important UV protection, in reality our shades are a fun fashion statement.
By Sandy Eller
If you’re anything like me, just thinking about Pesach is enough to send shivers down your spine.
By Sandy Eller
"I thought it was totally normal and something everybody did."
By Sandy Eller
Now close your eyes, click your heels together three times and repeat after me: “There’s no place like Fireside. There’s no place like Fireside.”
By Sandy Eller
Lest you think that this entire book is about decadent recipes that will wreak havoc with your diet, there are plenty of offerings to make even your nutritionist smile.
By Sandy Eller
Another thing that really makes me nuts is when mishloach manos comes arranged in a lovely bowl or container, which then gets totally destroyed when you try to remove its contents.
By Sandy Eller
Drawing on her own years of experience in the food business, she worked on balancing flavors and textures, coming up with two different products that bear her name and work equally well as a recipe component or just mixed with water.
By Sandy Eller
Fuego’s very extensive menu is heaven for meat lovers, with an eclectic mix that will satisfy both those who like their eats straightforward and simple as well as those whose palate runs more to the trendy side.
By Sandy Eller
With so many great recipes paired and stunning pictures you may just find yourself tempted to lick the pages of ESSR.
By Sandy Eller
“For us kosher keeping, chumus-loving Jews, aquafaba opens up an infinite amount of possibilities,” Zohn told Olam Yehudi. “It is a versatile pareve ingredient.”
By Sandy Eller
The tragic Mendelsohn saga clearly illustrates the importance of clear pre-need funeral arrangements
By Sandy Eller
In a world where it seems as if some cookbook authors deliberately go looking for obscure ingredients that none of us own, Mia Adler Ozair’s Cook, Pray, Eat Kosher is a breath of fresh air.
By Sandy Eller
The 18-hour event, which ran from midnight on December 23 to 6 p.m. on December 24, coincided with a project run by Yavneh’s middle school that had students memorizing the answers to 18,000 questions on the entire Sefer Bereishis.
By Sandy Eller
We want the gadgets to do the hard work for us, preferably with minimal cleanup time.
By Sandy Eller
Intent on her goal of using all natural ingredients, it comes as no surprise that many of Las Delicias’s products are dairy because they are made with real butter, although most of the gluten free items are pareve.
By Sandy Eller
A quick look at margarine-less chocolate chip cookies offers a good look at what Pascal and Overtime Cook are all about.
By Sandy Eller
To me, nothing is more magical than stepping off a plane in the middle of the winter and finding myself someplace sunny, with a suitcase full of warm weather essentials.
By Sandy Eller
“The first time we served over 1,200 people,” Rabbi Lerner told The Jewish Press. “We know exactly how many hamburgers we served because we ran out of buns and had to go out and buy pita.”
By Sandy Eller
Not only do books make great Chanukah presents, but you may just instill a love for the printed word in your kids, a gift that can last a lifetime!
By Sandy Eller
New cookbooks seem to magically materialize on my doorstep begging to be read (and hopefully praised on these page) and, while many are lovely and full of promise, only a handful of them make me want to drop everything, head to my kitchen and start cooking. Celebrate, an all new cookbook by Elizabeth Kurtz to […]
By Sandy Eller
Forget the niceties, this is a place where the barbeque sauce runs down your arms while you nibble on chicken wings,
By Sandy Eller
It's time to force myself to think about apple cider, cuddly sweatshirts and the end of daylight savings time.
By Sandy Eller
Bigger isn’t always better. We know this from Pirkei Avos, which advises us not to look at the container, but rather at what is inside, and from the old adage, “Good things come in small packages.” While those words can be applied to a wide range of objects and situations, they hold equally true for […]
By Sandy Eller
I won’t lie to you – we knocked off the entire bread basket because the butter was so incredible that we just couldn’t stop eating it.
By Sandy Eller
“Every dish that comes out, eight people take out their phones to take pictures of it,” said Kornblum.
By Sandy Eller
While I have yet to figure out where to put all these amazing volumes, I am astonished by the culinary inspiration that seems to jump off many a page and the apparently unending creativity that gives each of us the opportunity to experiment as never before.
By Sandy Eller
Spending more on a bottle of wine doesn't guarantee that you will like it better.
By Sandy Eller
Nahal Haredi is the ultimate solution, according to Branski, serving haredim from a wide variety of backgrounds – chassidish and yeshivish, Sephardi and Askenazi.
By Sandy Eller
In the few short months since its opening, Pescada has made a name for itself and the restaurant was full, with a nice mix of people on the Monday night that we were there.
By Sandy Eller
We survived the week so well that no one in my family ever realized they were living through my planned experiment.
By Sandy Eller
“The fear of being exposed publicly is the only thing that will stop people,” observed Seewald.
By Sandy Eller
Both books place an emphasis on creativity, finding new and exciting ways to tempt the palate...
By Sandy Eller
Search the Internet for innovative barbeque items and you might just be surprised at what you come across.
By Sandy Eller
The Silver Platter has it all: gorgeous photography, oodles of useful tips and, more importantly, incredible recipes that you will find yourself making again and again.
By Sandy Eller
While there are those who insist they need full-color photos to be truly entranced by a recipe, I suggest you get over that particular requirement because the written word here will draw you in and cause you to salivate as you peruse the recipes scattered throughout The Well-Spiced Life (Israel Book Shop).
By Sandy Eller
Blending anything thicker side is generally problematic and more often than not, I wind up dumping everything into a bowl and mixing it by hand.
By Sandy Eller
"One minute I sing a song and they go back in time to their youth."
By Sandy Eller
"...his neshamah reached out to us to have the zechus of Torah learning to take with him on his final journey.”
By Sandy Eller
It’s hard not to be intrigued by recipes with names like Thanksgiving Stuffing Soup, Braised Chicken with Rhubarb Gravy and Vidalia Onion Fritters with Sambal Yogurt Dip.
By Sandy Eller
A graduate of Rhode Island’s Johnson & Wales College of Culinary Arts, the very personable Massin came to NoBo with both a solid education and years of experience at Mike’s Bistro and The Prime Grill.
By Sandy Eller
For all their deliciousness, frozen beverages do not stand the test of time well, as any ice or frozen fruit thickening your drink will melt into a watery mess.
By Sandy Eller
“People who never buy cookbooks are getting this one,” said Victoria. “They read it cover to cover and find it so interesting.”
By Sandy Eller
It goes without saying that when it comes to your kids, safety is always your number one priority.
By Sandy Eller
While we are all accustomed to the occasional recipe substitutions – swapping milk for creamer, applesauce for oil – gluten-free cooking is a whole different ballgame.
By Sandy Eller
Kitchen surfing is a unique concept that brings professional chefs to your home to prepare a meal in your own kitchen.
By Sandy Eller
The Readers Digest lists several unconventional jewelry cleaning techniques, and while I have yet to try any of them, they do sound interesting.
By Sandy Eller
There is a lot of creativity in the food blogging community and not only in the kitchen.
By Sandy Eller
One of the best perks of writing about restaurants is that we often have the opportunity to taste a broad sampling of menu items and the chef at Brasserie Halevi kept up a steady stream of food to our table.
By Sandy Eller
If you have ever tried to organize the different sized roller blades in your garage, you will appreciate the wisdom of the roller skates we had when we were little.
By Sandy Eller
His entire existence was about spreading simcha and glorifying G-d’s name on a daily basis.
By Sandy Eller
"The secret to a good donut is using quality ingredients and the ability to be patient and give them time to proof."
By Sandy Eller
“We had been in our first-period class for less than three minutes, and the website was already in-motion,” Rabbi Young told The Jewish Press.
By Sandy Eller
It may be sweater weather now, but sooner or later summer will be here, bringing abundant sunshine, swimming, barbeques and mosquitoes.
By Sandy Eller
Demetrious’ insistence on handmaking his chocolaty treasures with only the highest quality ingredients paid off in customer loyalty...
By Sandy Eller
It seems ironic to use the words “Ronald McDonald” and “kosher” in the same sentence, but venture out to New Hyde Park and the two go hand in hand.
By Sandy Eller
Just a single word can sum up one of the most disturbing trends that continues to sweep our supermarkets: downsizing.
By Sandy Eller
Until that point, everything we had eaten at Butterfish had excelled in its simplicity, but our desserts offered a much greater level of complexity and both were truly outstanding.
By Sandy Eller
“I work around the Jewish calendar, always trying to think of creative spins,” noted Chani.
By Sandy Eller
“You don’t just choose a school, you choose a community,” said Erik Kessler, director of admissions, communications and human resources at The Moriah School.
By Sandy Eller
I had to hire a babysitter so that I could go shopping or have someone come with me to push Caroline in her wheelchair.
June 21, 2026 
