יום שישי, כ״ו חשוון תשפ״זFriday, November 6, 2026
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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.
Whether you’re just driving to the restaurant for a special dinner, or if it’s the focal point of a vacation to the shore, Salt is up to the challenge.
By Marc Gronich
Kosherpalooza is not a successor to Kosherfest. This is a totally different event. Kosherpalooza is a one-of-a-kind kosher food festival for consumers, Klein explained.
If you go to a restaurant called Dagim, I’d assume that you like fish. But just in case you aren’t exactly in the mood for that, Dagim still has you covered.
By Marc Gronich
It’s important to be at the trade show because people are trying and tasting to see how delicious this healthy food is, said Chaim Tal, president of Meant to Be.
Essentially the only authentic kosher Mexican food on the East Coast, Taquito isn’t much to look at. And that’s assuming you can find it in the first place.
By Alan Zeitlin
Kosherfest should not be viewed as a failure, but rather as an event that had a great run. There’s nothing like meeting someone face to face and shaking their hand, Kornblum said.
Having opened last year, Dolcetto isn’t the biggest restaurant. In fact, they are expanding to include more seats both inside and outside to accommodate the patrons that come with their recent popularity.
With many of us having the custom of indulging in all sorts of dairy (AND meat!) delights to mark the gift of the Torah to the Jewish people, it is a great time (and excuse!) to pop some great white, rosé and lighter reds that make a better pairing with fish, cheesecake, pasta, etc.
Barnea Bistro isn’t a steakhouse. Sure, there’s steak on the menu, but the real reason you are walking in that door is the style and care with which Kessler and his staff prepare their exquisite menu.
Let’s be honest, most people are coming to Yakar to order steak... With a good selection of cuts on the menu, there are a lot of different avenues you can choose. Most people might not select it, but I’m going to recommend the Skirt Steak.
By Eve Glover
After experiencing devastating periods of starvation, food is nostalgia and comfort. When these survivors cook recipes they remember by heart, it transports them to happier times spent with loved ones.
There’s something about going to a kosher restaurant that isn’t just kosher, but also distinctly Jewish.
When I was invited to Smokey Hill, the first thing I noticed was the smoke. While not visible, the smoky smell will certainly hit your nostrils when you first walk in the door. That smell is sure to get your mouth watering as you sit down and try to make some tough decisions about what to order.
Ideally, you’d walk into BIS with a large group of people and order a bunch of things to share. The appetizers certainly would work well that way. But when it comes to an entree, your choice might be harder.
There is often an inner feeling that the package is not good or original enough, whatever that means. Every one of us has his/her sense of what is adequate to give out in our Purim gift packs.
When I was invited to check out Diller, I was impressed with the ingenuity of their menu.
They’ve got enough options for your whole party and going will certainly make your night feel like more of a party.
All of the onstage participants have worked in the trenches with Masbia to feed the needy and it’s not a buffet event, but a high-end, gourmet experience.
Eight people is a more reasonable number to eat the board (and only the board) as there’s certainly enough food there for eight people to walk away full. But a group of ten might be optimal for a few reasons.
He’s taken the Israeli cuisine as a canvas and used a range of paint brushes from an international palette to create a truly unique menu with flavors and ingredients that you might not expect to see work in concert together.
The fillings may all be different, but one thing that is almost always the same is that there’s an ample amount inside your sufganiyah.
By Baruch Lytle
Chef Shearin's world travels have taught him the best food is not only found in the most expensive restaurants, but in the local, humble, ma and pa style eateries about town.
By Marc Gronich
Some longtime Kosherfest vendors, seeing the difference in this year’s show, are hoping it improves in the future.
By Baruch Lytle
There’s no question there’s an international mashgiach shortage, not just in America but across the world, Dubin admitted.
An easy recipe for Sukkot.
By Marc Gronich
The grapes come in totes, known as wooden bins. From there it goes into various augers and pressers and filtration right there at crush and then it goes through a pasteurizer.
By Baruch Lytle
Whenever I am lucky enough to do a restaurant review I’m always on the search for that special experience unique to that establishment alone: a reason to bring your friends and family that you can get in few other places.
If you’re like me, you walk into a place like Margez and you ask what on the menu is the kind of thing that really makes the restaurant special. The answer in this case is the Couscous Tajene with Lamb Shank.
Since Bonito is a shared plates restaurant, many of the items on the menu can be described as appetizers. This leads to a wide selection that includes a few different fish options.
What makes Carbon stand out in the expanding group of charcoal chicken places? They make their own sausages. These are not similar to what you will find in a store.
It is appropriate to drink wine to mark the celebration properly. One should sanctify Shavuot and bless a wine of quality to add joy to the meal.
By Baruch Lytle
Today kashrus in Asia and Europe have really exploded and now we have to get involved in different cultures to ensure our standards … whether it’s in Chicago or in another part of the world.
By Baruch Lytle
I’ve never tasted anything like this before, Avi said of the Lamb Kebab, It’s definitely very cooked but so melt-in-your-mouth – it’s silky and the flavors are so intense and juicy.
A bottle of wine is big and heavy, and when you give dozens of mishloach manos to friends and relatives, it can get quite expensive and tedious. Thankfully, the selection of smaller wine bottles and cans has grown tremendously.
By Alan Zeitlin
"I'm not surprised that people hate," Goldberg told The Jewish Press. "I'm surprised that Google, a company worth billions of dollars doesn't have a way to stop this. How I could get 100 negative reviews on a Saturday when I'm not open.
While contemplating the burning candles, it is an opportunity to take careful note of a wine’s aromatic profile, and appreciate its texture and flavors.
By Marc Gronich
The big winner for Best New Product was 100 percent Pure Pistachio Oil by Setton International Foods.
Luckily for you (and, let’s face it, me), I was allowed into the extremely full belly of the beast where I tasted some truly amazing things. Did I do this for my own good? Of course not. (Just ask my waistline.)
By Marc Gronich
We have to remember the word pork, there’s a lot of history packed into that.
The entire Seder of Rosh Hashanah, with its many beautiful minhagim, is all about symbols. Each fruit and vegetable symbolizes a dimension of spiritual growth for the year ahead. These are all things that we can see with wine, as well.
By Sara Black-Charm & Judy Kizer / HealthEAT
Tamara decided to become a vegetarian, but she gained weight from all the rice and pastas. Here's a healthy and more balanced alternative.
By Sara Black-Charm & Judy Kizer / HealthEAT
People don't believe it, but beet crackers are absolutely delicious.
By Sara Black-Charm & Judy Kizer / HealthEAT
A healthy granola bar is good on the go or as a quick breakfast. It easily beats sugar laden cereal. It’s suitable as a snack on a day trip, a hike or after exercise.
By Sara Black-Charm & Judy Kizer / HealthEAT
"Help me lose the excess weight but please don’t make me give up my junk food!"
By Sara Black-Charm & Judy Kizer / HealthEAT
Gazpachos are also a good idea for the days before the 9th of Av, since many don’t eat meat and it’s quite hot outside.
By Sara Black-Charm & Judy Kizer / HealthEAT
Making the perfect tasting, perfect texture gluten free bread is always a challenge...
Julie is one of our youngest clients. She is 20 years old and has celiac disease.
By Sara Black-Charm & Judy Kizer / HealthEAT
Tammy came to us on a special therapeutic diet that recommends eliminating gluten and dairy. In this case the challenge was mostly on me to create dishes that are tasty, healthy and meet the doctor’s orders.
The booklet includes original, exciting recipes that are perfectly suited for Yom Tov, including appetizers, main courses, and desserts.
I asked the guy for the recipe, and he started telling me: "First, you have to dance with the fish, then say a little Tehillim, then go to the mikveh, and then learn Likutei Moharan with the fish."
By Israel Hayom
Granit’s Paris eatery, Shabour, opened a year and a half ago and immediately became a hit with both customers and critics.
There's something uniquely appropriate about opening a new restaurant in the middle of a lockdown and then calling it Prohibition Pickle
In the competition, which was held last week in Israel, more than 600 samples of wines and spirits were tested by some 40 judges from all over the world.
The “Oscars of wine” recognizes the products of 18 Israeli wineries, bestowing six gold medals, 31 silvers and 28 bronzes.
By Marc Gronich
By and large I think people expected it. I don’t think anyone was surprised that Kosherfest wasn’t going to take place in November.
By dvora
You don’t always have access to measuring spoons and cups when eating out or at someone’s home for a meal. Here are some really easy visual ways for you to plan your portions, at home or away!
Now you can get your Glatt Kosher Abeles & Heymann hot dogs all over the country.
Nowadays, there are many kosher rosé wines available, baruch Hashem. I try every year to taste through most if not all of them.
By Nina Safar
The traditional recipes she used throughout our lives brought comfort and love to both our family and strangers alike.
The nuttiness of the sesame adds a lot of depth to the dates and chocolate coating.
By Sandy Eller
Given the subject matter, it seems appropriate for this cookbook to open with a chapter on food safety since giving your family food poisoning by feeding them spoiled ingredients is definitely something to be avoided.
After having tasted through most of the KFWE offerings, I have chosen a handful of wines which I very much enjoyed, and recommend you all to consider for your Purim Seudah.
I love Lo Mein, but the thought of boiling the noodles in one pan and then sautéing it together in another means a two-pot mess.
By Sandy Eller
So much of our lives revolve around food. In addition to eating our three squares every day, there is a signature dish for every Jewish holiday and we all get a good chuckle when we hear about people having panic attacks over hosting ten people for Thanksgiving when for so many of us, that is […]
Butcher Block Grill Serves Fresh Ingredients and Kosher Meats in Style
There is something so comforting about a bowl of warm pesto-laden pasta with perfectly cooked salmon on a cold winter night.
In exciting news to both Madeb and myself, we learned that there would be three new wines from Burgundy produced by the Aegerter winery.
They were not willing to compromise on quality regardless of the difficulties that come with producing kosher wines.
By Sandy Eller
The menorahs are polished, the dreidels are ready to make their annual appearance and donuts and latkes seem to be just about everywhere. Yup, Chanukah is here and whether you are looking for new recipes to enhance your holiday celebrations or gifts that will hit the spot, these two fabulous new cookbooks may just be […]
By Sandy Eller
Whether it’s hearty soups oozing with seasonal flavors or the scent of chocolate chip cookies wafting through your home, December was made for the kitchen – and thus the perfect season to check out some intriguing new cookbooks.
Can you believe it’s almost Chanukah? I can! Chanukah already came early in our house, when, by accident, my son opened an Amazon box containing his present. Oh well! This year I came up with a new latke recipe that is modern, beautiful and contemporary. This recipe is versatile, delicious and can be served for […]
Mrs. Sutcliffe’s letter motivated Eli to turn his small, hobbyist wine production into a professional winery, which he named Domaine du Castel.
By Sandy Eller
Of course, there was plenty to see that had nothing to do with organic, gluten free, non-GMO and vegan fare.
By Sandy Eller
I know, after all of those Yom Tov meals, you may still be on hiatus from kitchen duty, but these two cookbooks might have you rethinking that decision.
While we were there, we explored the shuk. The sights, smells and delicious food are unmatched by any other marketplace I have ever been to.
By dvora
China Glatt’s owner and manager, Sholom Witriol, told us that his goal has always been to run a good place for family dining, with a price range that makes it practical for even those of modest means to enjoy a night out, even when it isn’t a special occasion.
The biggest change was the prohibition of bassar b’chalav. Eriske also kept his staff, and is very happy with his new customers, whom he finds to be most friendly and generous.
A recent study in Israel provided key academic evidence linking proper nutrition to reduced behavioral problems and improved academic success.
I have a friend who absolutely hates cooking. She just texted me a long thank you for this recipe because she was able to follow it, and everybody loved it!
It’s coming before we know it! I’m not worried, because I’ll use some of my favorite go-to dishes such as my succulent chicken with squash recipe.
The story of Israel's wine industry is in many ways a reflection of the modern-day rebirth of our nation in its homeland.
I always wanted to write an article on the history of the kosher wine evolution. It is fascinating that here we are in 5779/2019 and we have access to multitudes of kosher wines from the most famous wine regions in the world. We live in a time where Israeli wine has made tremendous strides and […]
I was getting bored of my usual coleslaws and needed a fun dish that would be a great accompaniment for any meal or even eaten plain.
The kosher food world has evolved and exploded lately. Kosher food establishments have upped their game and there is such a wide range of options out there.
By Sandy Eller
There were crispy stuffed baked potatoes and tantalizing veggie burgers to be made and it needed to happen immediately, if not sooner.
These fun BBQ bourbon burgers will have your family devouring them before you can blink.
Cheese lovers need no convincing to eat cheese, but what you may not have known is that Tnuva Edam cheese is an excellent, high-protein nutritional choice that's rich in calcium, hard-to-get vitamin B12, and low in lactose. Sound interesting? Read on… Calcium. Tnuva Edam cheese is a rich source of naturally occurring calcium, vital […]
Winemaking is not just about crushing some grapes, throwing them in a barrel and hoping for the best.
By Hadassah Bay
Once overlooked, Israeli wines have long come into their own, earning a place of respect among connoisseurs and amateur wine enthusiasts alike. And among Israeli winemakers, the Tura Winery stands out for its impressive array of superb, prize-winning offerings. Founded by Vered and Erez Ben Sa'adon in 2003, Tura has since become one of Israel's […]
Triple layered cheesecake with heavy graham cracker crusts will not be on my menu this Shavuos! I opt to create a lighter and simpler portion-controlled version of a cheesy treat.
By Josh Hasten
Several hundred entrepreneurs and business professionals gathered to introduce their products and services, network, hear lectures and attend workshops at the Orthodox Jewish Chamber of Commerce’s second annual Anglo-Israeli/American Jerusalem Expo and Conference.
I’m all for repurposing leftovers and re-using what’s left in my fridge. In this case, I used leftover deli from Shabbos and boom – a pastrami pizza was born.
Making gravlax sounds scarier than it is. Although it is often considered a luxury food, gravlax is relatively simple to create at home, and adds an elegant touch of color and taste to any formal gathering.
November 6, 2026 
