יום רביעי, כ״ד חשוון תשפ״זWednesday, November 4, 2026
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I’ve never made an easier, more delicious chicken. Even better: it freezes beautifully and is amazing when reheated. Enjoy! Ingredients Chicken Breading Directions
By Ron Goldman
The history of Mr. Broadway is intertwined with the rich culinary heritage of Jewish New York, dating back to the golden age of vaudeville.
By Ellie Azerad
My default Shabbos prep is super easy and simple while still being delicious, plentiful, and yummy. Something I can do every single week easily. I built my Shabbos prep around one question: How quickly can I get out of the kitchen? I make these desserts and sides in this order so I don’t have to […]
These double-chocolate, chocolate chip cookies are unapologetically chocolatey. But with one little addition they become the perfect “after-dinner mint” in cookie form. The dough needs to chill for two to three hours, but you can make it ahead of time and refrigerate overnight. It’s worth it! Yields: 20-22 cookies Ingredients Directions Prepare the Dough Bake
This stunning hasselback butternut squash is brushed with a sweet honey-garlic glaze, then finished with crunchy almonds and fresh thyme for a beautifully caramelized side dish. Ingredients Squash Glaze Directions Bake the Squash Add the Glaze and Garnish To Finish Note: Baking times can vary depending on the size and thickness of your squash. The […]
The menu draws heavily on French influences while incorporating contemporary touches. While the restaurant offers premium steaks including Chateaubriand and filet mignon, many of the most interesting dishes come from elsewhere on the menu.
I can never repeat this enough: fine wine does not always need to be expensive. There are great wines for all budgets.
Whether you’re taking it easy or preparing menus for yom tov meals, these bottles deliver that perfect balance of summer chill and anticipation for a fresh new start ahead.
This chicken is so moist and bursting with umami flavors! The key is marinating the chicken overnight using Sake. Sake is a fermented rice wine. Don’t be daunted by all the steps, in actuality it’s pretty easy. You will love the final results! Ingredients Chicken Marinade Additions Directions 1. Add the chicken and all the […]
By Adina Moss
The red wine vinegar is what makes this one super soft, and I love how this one gives you a fall off the bone comforting chicken – the one you want to cozy up to after a long day. Serve with some rice or veggie mash, and spoon over that golden broth and braised leeks […]
Crispy, tasty, pretty, and oh-so-easy, these savory morsels may become your new favorite side. And yes, they freeze amazing! Makes 2 dozen Ingredients Directions 1. Prepare the filling: In a pot over a medium flame, heat oil. Add diced onion and mushrooms; sauté 20 to 25 minutes until well browned and the liquid has cooked […]
The Belvedere Meat 22 Green Ave Woodridge, NY 12789 (845) 202-2922 Tartikov The Catskills may still evoke memories of the old Borscht Belt, but today’s kosher dining scene looks decidedly more sophisticated. The Belvedere in Woodridge is a prime example, an upscale steakhouse with elegant dining and a menu that gives diners plenty of reason […]
With the return of Schmerling and Herman Jansen, kosher consumers once again have access to a range of flavorful, high-quality liqueurs that deliver exceptional value.
Thanks to caramelized onions, bourbon, spices, and a classic beans-and-barley base, it tastes deeply savory and satisfying—no meat required.
Enjoy this soup with some eggs or fish and avocado for a light but filling meal.
A simple marinade with a secret ingredient is all you need to make juicy flavorful grilled chicken. Just put everything on the grill and the meal is ready in no time!
By Ron Janice and David Goldman
Premium service should never be tertiary in any food establishment; it is the holy grail that defines great eateries and sacrosanct to a memorable dining experience.
By Ron Goldman
While the Brooklyn menu does not include some Manhattan staples such as filet mignon or sushi, it more than holds its own.
Eight nights of celebration, gatherings with family, friends, co-workers, and community events at shul, plus the tradition of gift-giving—what better time to open a few great bottles or share them as thoughtful gifts?
By Eve Glover
She encourages people who want to try something new and different to make classic potato latkes and add fun and exotic toppings, such as black caviar, scallions, or a teriyaki drizzle.
Maller, who was one of the original founders of Crave Restaurant, also in Jerusalem, set out on his own to open Mojo’s. His goal: To execute great food, with love, all the time.
The food is thoughtfully executed, the environment is welcoming, and the restaurant lives up to its name: the meal feels crafted, not just prepared.
Growing up, we loved watching the Food Network and its various cooking shows. I have two sisters and two brothers and we are all food-centered. My youngest brother whips up delicious food now too! I’m so proud!
By Leah Choai
The moment I stepped inside, I was struck by how the space manages to be modern and elegant without feeling cold.
Let’s get this year started with great wines, sweet and dry, ones that bring smiles to all those partaking in the Yom Tov meals. And may those smiles stay on for the whole year and beyond! L’chaim!
The winery is not simply a commercial enterprise, says Aharon Ziv, one of the founders and the head winemaker for the past ten years, but part of our community’s core mission.
By Baruch Lytle
Chef and owner Shmuel Edri was born and raised in Haifa, Israel. He arrived in America on September 11, 2011. I had only planned to go on a big trip with my friends to America, but as we say, Make plans, make G-d laugh, Edri shared.
The region is characterized by its hilly, picturesque terrain that we are all familiar with when we imagine rolling Tuscan hills or even check it out on Google.
Considering that, at least for the first meal of yom tov we want to keep our energy and focus on Torah learning for most or all of the night, the emphasis should be on quality rather than on quantity.
By Yair Dan
A visit to "The Forest" restaurant and Jerusalem's history.
By Baruch Lytle
Many of the locals still know the place as Sarah's Brick Oven Pizza, so first, let's explore what brick oven pizza means.
Materially speaking, kosher wine symbolizes our connection and commitment to G-d more than anything else. Unlike kosher food, kosher wine isn't solely defined by specific ingredients or appearance.
What’s even more special about the Purim feast is that there is such an emphasis on drinking wine, despite the fact that we don’t even make Kiddush!
By David Katz
It is a community definitely growing. We’re growing as a small Jewish community, but half our business is non-Jewish trade. We are a New York deli that happens to be kosher. We’re like a gourmet store – tons of baked goods, a hundred different kinds of wine.
The guests whom we welcome into our sukkahs can be Jews from all walks of life and backgrounds, with a wide array of preferences. Let’s therefore explore together a selection of wines from various styles, regions, and varieties to enjoy with our guests this coming Succos.
Wherever we are from, we, as yidden, all have a cultural heritage that should unite rather than divide us. This is the reason why I chose a variety of wines from countries far away from one another to enjoy over the upcoming yomim tovim, instead of the usual new wines for the new year or sweet wines for a sweet year.
Gabe, which wines are you having this year for the four cups? I am asked this question every year, countless times. Does it really matter? It does, yes.
The show underscores the vast array of kosher quality wines and spirits available on the market today, with hundreds of companies represented. And, the level and sophistication, diversity and excellence were clearly underscored this year, said Gabriel Geller, Royal Wine’s Director of PR.
By Baruch Lytle
First, let’s take a moment to appreciate Chef Rafaeli. He’s been cooking and tutoring foodies for years now on various social media platforms, with nearly 120k followers on Instagram, and nearly 150k on Facebook.
Thyme & Tonic recently underwent a change that’s pretty uncommon, even in the kosher restaurant world. They switched from offering dairy to offering meat.
These guys are actual butchers, so you can’t go wrong with ordering a steak.
By Leah Choai
One must come meet, see, and hear how artist Settenbrino reconfigured a former 1879 tenement into a stately hotel and created an artisan kosher Italian bakery and restaurant.
Crave is sitting on an interesting seam, says Van-Leeuwen, between gourmet and street food. Van-Leeuwen emphasizes their commitment to haute cuisine.
Robert Barrack lives a few blocks away, but he heard about it from his daughter. She is married to an Israeli man and lives in Israel now. My daughter sent me the post and I felt I should show my support, he said. I didn’t even want coffee.
Deciding between a hearty chicken salad and a succulent roast won't be an easy task. This predicament is further complicated by the uncertainty of whether we'll be dining al fresco in the sukkah or, chas v’shalom, indoors in the dining room.
The key to enjoying aged wine, besides having a wine cooler or a cellar, is to purchase a few bottles (or better yet, a few cases!) of each wine you intend to cellar.
Prime Kosher Sports goes above and beyond to make sure that attendees of the U.S. Tennis Open have a plethora of options to choose from.
By Baruch Lytle
Wine is truly a living, breathing item, and finding the right wine is a lot like buying stylish clothing; every season new styles are coming out.
With so much going on surrounding the kosher operation, it’s hard to see how things might get better. But that’s the goal.
By Jewish News Syndicate (JNS)
The name “Kaifeng” originates from a group of Jews from Persia who followed the Silk Road to ultimately settle in Kaifeng, China.
Not only did they seek out kosher restaurants to populate a kosher food court, but they also ask prospective eateries if they’d like to pursue kosher certification before they open.
By Baruch Lytle
Now that Everything Kosher Food Truck is up and running, Kahan is looking ahead at more possibilities. Plans are in the works for Kahan to open an ice cream stand.
According to Ira Sina, manager of the meat department of Glatt Mart in Brooklyn, there is a lack of cattle supply right now in the kosher and non-kosher worlds, which have both had to increase prices. But because there are fewer kosher consumers, which means less demand, the increases are higher.
With tons of kosher restaurants and tough competition, it was a bold move for Cork and Slice to open their second location there this year.
Despite the barriers of anti-Semitism, Cohen managed to obtain the highest certification for a chef and when he arrived in Israel, taught cookery at the Tadmor Hotelier School in Herzliah.
October 30, 2026 
