יום שישי, ד׳ תמוז תשפ״וFriday, June 19, 2026
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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.
Since I am a working mother always on the go, I am constantly looking for fast, easy, and different.
There’s no better place to celebrate Chanukah than in the country where it all began.
Unfortunately, sweet kosher wines have the reputation of being inferior, simple table quaffers that lack any complexity and appeal for the fine wine drinkers.
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
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.
Impress those around your Shavuos table with your knowledge of which wine to serve with which cheese.
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
If you’re anything like me, just thinking about Pesach is enough to send shivers down your spine.
Chef Yochanan Lambiase will guide you through three scrumptious Passover recipes and then unveil THE Passover recipe that you DON'T want to miss!
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
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.
Fruit flavors as described in wine actually only refer to the scents that are identified as we smell the wine...
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
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.
The project’s launch was celebrated with a special event in the Knesset.
By JNi.Media
“We want to share with you a complaint we received recently from one of our customers, regarding a frog that was found in one of our lettuce packages.”
By JNi.Media
Of course, if the guide were to exclude the Golan wineries it would have been a very thin book, without industry stars like Yarden and Gamla.
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 JNi.Media
One talkbacker said the kashrut certification is meaningless, because of the halachic concept of "minhag hamakom," the local practice. If it's been forbidden, it should stay so.
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 JNi.Media
The seeds found in the prehistoric sites indicate that the human diet consisted mainly of fava beans, lentils, various types of beans and chickpeas, the main ingredient in hummus.
By JNi.Media
It is astonished by all the gastronomic influences: Russian, Polish, Arabic, Moroccan, Bulgarian, Iraqi, which “can coax a world of flavors out of the most humble potato.”
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 Guest Author
By Rachel Gross The New York Times called it ‘not merely good but brilliant.’ For the Daily Telegraph (UK,) it created an ‘experience contemporary and aspirational.’ The last glass is ‘as fresh as the first’ promises the Washington Post. What is this revolution overtaking the wine drinking world? Wine on tap. We’re all used to […]
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.
Reviving the long standing tradition of wine making in the JUDEAN HILLS
By Steve
Bringing your own sandwich to a restaurant would appear as the height of chutzpah, but not any more—at least not at Lunchbox...
Last year, OneFamily published a cookbook in Hebrew featuring the bereaved mothers’ recipes.
Excerpted from The Apple Cookbook (c) Olwen Woodier. Photography by (c) Leigh Beisch Photography with Food Stylist Robyn Valarik. Used with permission of Storey Publishing.
By JNi.Media
It is well known that serving olives with alcoholic drinks enhances their flavor, but you have to know what you’re doing.
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 JNi.Media
Who better than an Israeli farmer would know how to pick a quality fruit or a vegetable?
By JNi.Media
This red seaweed tastes like bacon when cooked, or so we've been told...
By JNi.Media
Noting that 7/11 (2015) fell on Shabbat this year, some 7-Eleven stores extended their free Slurpee tradition for an additional day.
By Sandy Eller
Both books place an emphasis on creativity, finding new and exciting ways to tempt the palate...
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).
Now that mustard ranks as the #1 condiment in the US and has risen to acclaim as an edible accompaniment to favorite dishes, only the tastiest brown mustard and white mustard seeds are grown and harvested for mass productions.
Our goal here is to offer you recipes that you can make on Yom Tov with ingredients you might just have in the house. Enjoy and chag sameach!
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 Tanya Rosen
I often get asked about the difference between spelt and whole wheat and the benefits of quinoa and what it counts as in a diet. Here is an easy-to-understand summary Let's start with quinoa. Quinoa has a great reputation in the healthy-eating world. Many restaurants offer it on their menu, and salad bars have it […]
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 Nina Safar
Cauliflower is one of my favorite ingredients to cook with – it blends so easily into whatever dish I am preparing.
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.
"DouxMatok's technology will allow for a reduction of 30-60 percent of sugar in a product, depending on the application, and with no effect on taste."
Now that we're back to chometz, it’s just the right time to give thought to our wellbeing. Who doesn't want to lose a few bulky matzah-and-potato pounds? Who wouldn't like to eat smarter and feel better? If you're like most people I know, these are probably the first things you'd like to address. It's time […]
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 Nina Safar
Focus on simple clean ingredients with no-fuss cooking methods to get you through your holiday menu.
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.
Until the year I decided to put a stop to all my tremors. I realized that if I wanted my family to experience Pesach and its preparations as uplifting and fulfilling, I'd have to relax and loosen up.
By Sandy Eller
Kitchen surfing is a unique concept that brings professional chefs to your home to prepare a meal in your own kitchen.
