יום שישי, כ״ו חשוון תשפ״זFriday, November 6, 2026
Follow Us
There’s just something so beautiful and special about serving the entire side for everyone to dig into and share.
I had never made one before, but I set out to create a recipe worthy of gracing our Yom Tov table.
Of all the Pesach foods we had, the one I recall most fondly is my mother’s ginger-carrot candy.
By Rachel Cohen
This Passover, their intimate tasting room and visitors center will be open to the general public and during chol hamoed and will be free of charge
Pesach Magazine
By Rachel Cohen
Like Esther before her, Tura Winery co-owner Vered Ben Sa’adon is a modern-day example of a strong woman advocating for her people.
By Sandy Eller
While purists insist on traditional fillings, others are reinventing and loading them up with goodies ranging from s’mores to baklava to pulled brisket and even spinach and cheese.
My son Dovid helped me to create a great flavor combo! He absolutely loves all things peanut butter, and I love cookie butter.
By Nina Safar
My son will request hamantaschen like most kids ask for chocolate chip cookies. It’s his favorite treat and he refuses to wait for Purim to eat them.
By Aryeh Savir, Tazpit News Agency
Wine Spectato recently awarded the high grade of 90 to the Tura Winery’s 2014 Mountain Peak wine.
By Sandy Eller
Given that Purim is only a month away and not far behind, there can be no better time to talk about two new books, both available on Amazon, that will inspire you to cook up a storm and dazzle your friends and family.
I decided to forgo my usual ways of cooking and create some healthy vegan recipes for year 2019!
I happen to love broccoli, and by adding some shredded cheese to my soup, it always turns it into a full meal.
Here is a list of the top five of the best new foods I experienced there, in no particular order.
Traditionally, we fry Chanukah latkes. Both discussed recipes have been tested fried and baked. Since many of us long for that specific fried latka, I compared the results of both methods.
By Sandy Eller
It’s hard to say no to this kind of fun and innovative cuisine and, really, why would you want to?
By Beth Warren
Because it is a tried and true favorite, I decided to shake up the recipe a bit to create a healthier and more festive Chanukah feel.
Although hubby enjoys all my recipes tremendously, there is still something about hot poppers that attracts men – like women and shopping.
By Sandy Eller
With all of those different salts, the question remains – do any of them actually taste any different?
It was close to midnight and I was way too tired to go out. I decided to get creative and mix together some apricot and strawberry jam I found in my fridge.
In a restaurant in Aventura, I had the most delicious shakshuka and minty lemonana.
Succos, along with Simchas Torah is the holiday that most symbolizes and highlights the importance of serving G-d and follow his Torah with Joy. Our Sages write that wine causes the heart of Man to rejoice. Succos and Simchas Torah include multiple celebratory meals, inside and outside the sukkah. We will soon share more than […]
By Sandy Eller
This time of year, we all have our traditional favorites, the ones that everyone at your table looks forward to seeing, but it’s always nice to round things out with some creative, new ideas.
I honestly think it was one of the best dishes I have ever made. I could stare at that meat board all day long!
If we hadn't heard Josh's American-accented Hebrew we might not have noticed Urbun.
By Jewish News Syndicate (JNS)
Ben's Best closed on June 30th, why are there so few Jewish delicatessens left in the Big Apple?
Abeles & Heymann hot dogs are making Aliyah, and they're launching at the US Embassy's 4th of July celebration in Israel.
I like my dressings acidic and light. The problem is, I never measure. I just throw a few ingredients together and hope for the best.
By Sally Bell
With all the heavy and rich dairy dishes we have a tendency to eat over Yom Tov, it’s nice to have something that tastes delicious but isn’t so hard on the stomach.
Don’t think that cucumbers and pineapple go well together? Think again, because the crunch of the cucumber and the sweetness of the pineapple merge together to make an outstanding and refreshing relish.
By Rena Reiser and Elisheva Blumberg
Jillian, we’ve got news for you: Exercise should not make you want to die.
By Sandy Eller
For those of you who have never cooked in a pressure cooker, it helps to back up a little and understand why they work as well as they do.
Out of cornflakes? Use rice krispies. Out of rice krispies? Use crushed saltine crackers. Use your own imagination because almost anything will work.
“In the past many people ate gebrokts,” he told The Jewish Press. “It is only since Judaism has become chassidized that one sees an emphasis on not eating gebrokts.”
By Sandy Eller
Lucky for you, I have three gorgeous cookbooks sitting on my desk, chock full of great Pesach ideas that will turn you into a kitchen hero and will have everyone licking their plates.
By Rena Reiser and Elisheva Blumberg
When we turn to cream and sugar during those emotionally-laden moments, we are acting not only from impulse, but from rational self-preservation; eating as a coping mechanism helps us.
By Sandy Eller
Let’s be perfectly honest, holidays are just a convenient excuse to indulge in our favorite activity – eating.
Purim is the holiday when all the secrets come out as the wine goes in. Knowing who you are can be hard. Knowing which wine to drink doesn’t have to be.
“Outside the box” Hamantaschen recipes that will transform your Purim treat from ho-hum to yum, Tnuva’s culinary experts and renowned culinary artist Jamie Geller have come up with some lip-smacking dairy offerings that will elicit a “wow” from both friends and family.
I usually find cornbread to be dry, but this one was very moist and served with a delicious maple flavored whipped cream.
The children miraculously and unanimously agreed to wear pajamas as their costumes this Purim!
By Chef Shaul
As part of a regular diet, they add many nutrients, including lycopene and lots of flavor.
Pure maple syrup is so versatile – it can be used in cookies, cakes, meat and poultry, and even on waffles, too.
Normally one associates pasta with cheese and milchigs, but there’s something about pairing meat or chicken with pasta that is unsurpassed.
By Sandy Eller
What really makes me smile this time of year is that it usually means a bumper crop of new kosher cookbooks...
By Ken Stephens Exclusive recipe at the bottom of the article. If you’re a foodie or wine lover on the hunt for exquisite products, you’ll want to put Israeli wines, dairy products and cheeses at the top of your list. Even if you’re nowhere near the land of milk and honey, the best of these […]
By Rena Reiser and Elisheva Blumberg
The Food Police consists of myriad destructive thoughts that can do real damage to our mindset and behavior.
By Sandy Eller
In theory, it all made sense. But would it really work in practice?
By Chef Shaul
I can’t really help with candles and gifts, but fried goodies are my specialty.
By Sandy Eller
Mason jars were invented in 1858 by Philadelphia tinsmith John Landis Mason. What made them unique was their two-part metal lid, the rubber-rimmed screw top ensures the safety of canned foods through a reliable vacuum seal.
I decided to re-create a chicken and broccoli dish without the sauce being too heavy or sweet. This dish is a crowd pleaser and a great supper idea.
I love to browse, but does anyone really need a dedicated watermelon knife? A flavor injector? A 3-egg microwave cooker?
Originally constructed as a restaurant and heliport for the 1964 World’s Fair, Terrace On The Park is a marvel of Modernist design, with its signature T-shaped towers soaring 120 feet above the fairgrounds, now Flushing Meadows Park.
By Chef Shaul
Butternut Squash, a hybrid of Gooseneck and Hubbard squashes, is a diverse winter vegetable whose warm notes help combat the winter chill.
Three Easy Recipes For Chol HaMoed Dinner
By Rena Reiser and Elisheva Blumberg
Like our heartbeat, hunger is primal and G-d-given; it is essential to our survival.
I am obsessed with Trader Joe’s chili lime seasoning. Most, if not all, of the Trader Joe’s spices are under the OU, and are just amazing.
Practical tips from an Israeli wine expert on how to serve wine over the holidays without wasting money on wine that won't be used.
By Chef Shaul
As we approach apple season, late September-October, I decided to choose the great yet humble apple as the theme of this month's recipes.
I decided to twist things up a bit and turn tzimmes into a satisfying main dish.
By Rena Reiser and Elisheva Blumberg
When food is abundant, humans will naturally eat what their bodies need and stop when they are satisfied.
By Chef Shaul
The combination creates a synergistic deliciousness that will bring your meal to another level.
I tried to think of a way I could serve them on Shabbos afternoon, without the mess and the heat.
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 Rena Reiser and Elisheva Blumberg
Swapping your body’s internal hunger/satiety signals for an external set of eating rules is bound to backfire.
I took my favorite foods, cheese, walnuts and beets, to create the ultimate sweet and salty flatbread.
Shabbos Bowls just might change the way you prepare for Shabbos.
By Seth Leavitt
What is the best way to grill your Abeles & Heymann hot dogs to perfection?
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.
A delicious summer recipe for our readers.
I love my crockpot.
Other people budget for meat or for their favorite bottle of wine, or for a quick vacation. I budget for avocados.
By Sandy Eller
Eating a gluten-free diet is so much easier today than it was even five years ago.
Staying away from carbs for dietary or medical reasons does not mean you must go hungry.
Though I loved cooking, I did it with a heavy heart as I continuously worried about what I should be cleaning.
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.
When working with garlic, a great shortcut I discovered in my local supermarket is fresh, peeled, whole cloves. It’s beyond worth spending the extra buck.
I mentally reviewed all of the amazing food we had eaten over the vacation. I knew I wanted to re-create those sliders at home.
By Anav Silverman, Tazpit News Agency
Yael Farbstein won first place in the category of the International Multi-Floral Sourced Honeys of the Black Jar Honey Tasting Contest.
By Chef Shaul
One of the most comforting of fruits in the winter is the humble tomato. It is sweet and warmly acidic, and comforting. Therefore, I am featuring two recipes incorporating tomatoes.
The amazing thing about a pureed soup is that it is pretty hard to mess up.
Some wines are so elegant and rich that they bring a smile of satisfaction and enhance the spiritual experience while debating a rashi with our chavrusa.
By Chef Shaul
As we are in the cooler months of the winter, I am focusing on warm and hearty meals, ones that are short on prep time and family friendly.
These taste the best served on Friday night paired with a glass of Tulip Cabernet Sauvignon.
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.
November 6, 2026 
