יום שני, כ״ה אלול תשפ״וMonday, September 7, 2026
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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.
Like every good Italian mother, that meant feeding them healthy and nutritious foods, made with the best ingredients.
By Anna Harwood
It was discovered that Israeli wine had five times the amount of a potent antioxidant than other wines.
The Golan Heights Winery presents fun recommendations for wines that fit each of the 4 sons.
Bottles of wine accompany the Pesach storytelling - each glass of wine represents the four expressions used by G-d in describing the redemption of the Jewish people from Egypt.
Purim is a fantastic time for fantasies, so I hope you won't mind my fantasizing about how easy life would be if kids would prefer healthy cuisine over sweets. Imagine waking up to the call of "Mommy, when will my oatmeal be ready?"… As you rush to ladle out the hot unsweetened cereal, you rub […]
‘Double Gold’ awarded to 2012 Yarden Heights wine & 2011 Yarden Merlot Kela Single Vineyard.
By Chava Dumas
Kids want to be like their friends, and they want to give and get “normal” mishloach manos stocked with store-bought treats.
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.
Here are some recipes to make your Chag La’Illanot a festive one.
Soup could really be a great way to get your kids to eat their veggies on a daily basis, but most kids I know can’t stand “icky things” swimming around in their soup bowl.
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."
Try these with your kids; there’s something for every age group and once all the recipes are made, dinner will be ready!
By Nina Safar
Spice up the traditional latke with these easy, no fuss recipes.
By Nina Safar
These recipes will get you closer to feeding hungry mouths without further exhausting yourself.
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.
We are told that someone who says that God's mercy extends to a bird's nest should be silenced.
By Nina Safar
To avoid the hostess panic, keep your menu to a minimum, consisting mostly of tried and true recipes that you are familiar with while adding a few new dishes to the mix to keep it exciting.
By Ben Sales
“You want to know what this wine looked like, which wine King David drank, white or red.... We can see if it’s red or white, strong or weak.”
I should be pursuing plateaus of pure and holy, but I’m busy delving and developing palatable palates instead.
Three sets of three-day Yomim Tovim can seem overwhelming - especially when we are trying to stay healthy.
By Sandy Eller
While we all go to restaurants for a good meal, it is dessert, that final taste that lingers in your mouth, that is the crown jewel of any dining experience and Six Thirteen’s offerings did not disappoint.
You’re probably wondering why the greatest advocate of fast and easy preps in the kitchen is talking about layer cakes, right?
By Nina Safar
They are ready in under 30 minutes and there is no need to turn on the oven.
"Whole soybeans," was the answer. "They have all the advantages of soy without being processed with hexane," she added.
By Michelle Katz and Sarah Katz
The lemonana was something else. Never had we seen a green drink look so enticing.
By Sandy Eller
The chicken and waffle nuggets were fabulous and were like chicken in a dessert form.
By Sandy Eller
The Open Kitchen is so appealing you practically want to eat the pages as you turn them.
By Sandy Eller
Both mains were clearly prepared with an expert hand and could only be described as heavenly.
By Sandy Eller
If you are spending the time in the kitchen, make it worth the effort. Make it taste good. Make it look nice.
For your average Israeli, spicy hot might be fun, but not for me. Allow me to repeat - easy does it!
By Sandy Eller
No dairy cookbook would be complete without an array of sinfully decadent treats and there are plenty of those here as well, including three cheesecakes, one of which weighs in at a very slimming 180 calories or less.
By Sandy Eller
Accustomed as we all are to eating steak whenever we dine in an upscale restaurant, we were pleasantly surprised when our main dish showed up and it turned out to be not beef, but fish.
Masbia Soup Kitchen Network to provide 18,000 meals this Passover season. Volunteer!
By Sandy Eller
Deciding on your order is no small task at The Purple Pear. The menu is a whopping eight pages long and as if that wasn’t long enough, there is an additional three-page sushi menu.
Wines to suit each personality type.
It's no joke – Pesach is looming closer and there's still so much to do. This is definitely not a time to rest! Who isn't putting in their "all" these days? But there is just so much you can do. Keep in mind that the key to success is in the hands of Hashem, so […]
Curious as to whether Sophie’s Bistro is able to host events like a sheva berachot or a pidyon haben, I asked about party rooms. Amar answered with a broad smile and a display of Sophie’s party room, which is at once spacious and intimately elegant.
Although Purim is only one day long, many dieters or people who are just careful with their intake during the year have a hard time on this day. Below are some tips to help you get through it successfully.
Having everyone home on a snow day can be a lot of fun – the first few times it happens. Once snow day number six hits, perhaps not so much and the real creativity has to come out.
By Sandy Eller
The name La Brochette is a nod to Cohen’s Middle Eastern roots, alluding to a shish kabob skewer, but the restaurant is first and foremost a French steakhouse, albeit one with a dazzling sushi menu.
Nothing says winter like a bowl of hot soup – and so many of you responded to our request for recipes back in December. The following are two more recipes we enjoyed.
By Sandy Eller
While there are those who prefer holding a printed recipe in their hands, Estee has found that a cooking website has many advantages. Aside from the obvious cost factor and the ability to fix the rare mistakes, websites have a far greater ability to offer feedback.
By Sandy Eller
Whether you are a repeat customer or a first time visitor, from the moment you enter Orchidea you are treated like family. Only better.
By Shalom Bear
A new "Mehadrin" level Kashrut certification introduced by the Jerusalem Rabbinate is beginning to gain traction and save restaurants money.
Nothing says winter like a bowl of hot soup – and so many of you responded to our request for recipes.
By Sandy Eller
Welcome to Food Talk, a new feature that will highlight food bloggers, those enterprising souls who always seem to come up with something new, creative and most importantly, delicious. If you are anything like me, many of the recipes you make are the ones that magically show up in your inbox one morning and if you get lucky, these new dishes fast become family favorites.
By Sandy Eller
With a menu as enticing as Reserve Cut's we left the difficult dilemma of what to eat to our personable and efficient waiter, Csaba.
By Tamar Warga
It’s not Chanukah without latkes! That’s true; but don’t make the same boring latkes this year. Go for something healthier, more vibrant, and flavorful.
By Sandy Eller
There is nothing like cracking open a fresh new cookbook, the pages still pristine and crisp and wondering what surprises are about to jump off the pages and leap onto your serving platters as they wait to be carried to your table and devoured.
By Sandy Eller
This is messy food, the kind of meal where you ditch the silverware and use your hands and with an array of fabulous sauces on the menu, I have no doubt that Gotham Burger goes through a lot of napkins. From the moment we started, till the very last crumb had either been eaten or packed up to take home, I loved every minute of our meal, chosen for us by Roth, at our request.
By Sandy Eller
How to begin describing one of the best meals I have ever eaten? I suppose logic, and the “Sound of Music” song, would dictate that I start at the beginning.
Supercharged foods – a term you might have heard bandied about, but what are they? A simple definition would be any food that is unprocessed, whole and nutrient rich. Below are some suggestions of supercharged foods to add to your diet.
By Sandy Eller
There is nothing like three sets of three-day yomim tovim to strike terror in the hearts of meal planners everywhere as they struggle to plan a staggering quantity of delicious, varied and attractive meals for potentially large numbers of people.
Enjoy this” sweet” new idea for a “Sweet New Year”! A refreshing and very simple idea to finish off any Yom Tov meal.
By Nina Safar
Summer dinners are blissfully easy. Who doesn't enjoy a good bbq? All kids seem to love chicken and hot dogs, and pretty much anything served up with a side of fries will be devoured. Once it's back to school and the grill is put away, dinner time becomes somewhat of a dreaded chore. Next time you are left with the question, "What's for Dinner?" whip up one of these deliciously easy dinners and instead of worrying about meal planning, simply enjoy family time around the table!
For me, there's nothing like making challahs for Shabbos. But I can't say it's always been the height of my week. There was a time when baking fluffy, light-as-a-feather challahs was a total mystery to me.
By Nina Safar
The perfect appetizers require minimal effort by the hostess and taste so good your guests will think you spent the whole day in the kitchen cooking. These recipes do exactly that. They are super tasty, sorta fancy and seriously easy! I used wonton wrappers to create wonton cups, and then filled them up with some of my favorite ingredients, such as Creamy Mac & Cheese, Zesty Taco Fillings, Savory Pizza Toppings and Sweet Whipped Cream with Fresh Fruit!
Yeast dough is considered one of the most basic but complicated of the dough family. Just think of the first cakes you made – I'm almost sure they weren't yeast cakes. But mine were!
It's all over. The orchestra is still, the lights are dimmed. Your simcha outfits hang in your closet, silent witnesses to a time you will treasure in your mind and heart forever.
By Marc Gottlieb / CulinartKosher.com
Mayonnaise. That's right, you read it correctly. And I'm sure it's not the first time you've read it, either. And the thought of it has probably made you go '"blech." But this is me saying it, so let's break it down logically, and you'll see that the idea isn't as far-fetched as you might think. […]
By dvora
With our focus now turned to the upcoming Pesach holiday, I wanted to share with you some lighter and healthier meal ideas. We have some baked, not fried eggplant, low-carb “rice” created in a unique way, a nice salad and a refreshingly light dessert. I hope this will enhance your Pesach and bring you many nice compliments.
When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.
By Sandy Eller
So there is good news and bad. Which one do you want to hear first? Me? I always want to hear the bad news first. I need to get it over with. So here goes. Purim 2013 is now something we can discuss in the past tense and that can only mean one thing. Actually two.
Makes 40-45 villain's severed ears!
Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.
A green bell pepper affectionately dubbed “Godzilla” by the children of Moshav Ein Yahav in the northern Arava desert has won a place in the Guinness Book of World Records.
Though the permissibility of watching hired sports players go to battle in a large stadium is a source of controversy amongst Torah observant Jews, the food being served at the upcoming Super Bowl games in New Orleans is not.
We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.
By Sandy Eller
Artisan gefilte fish. For some, the phrase seems like an oxymoron. While salmon, chilean sea bass and tilapia may all be in vogue, gefilte fish, the traditional ground fish mixture that is de rigueur in Ashkenazic Jewish households at Shabbos and Yom Tov meals, is like the Henny Youngman of fish: it gets no respect.
By Sandy Eller
Goodbye humdrum. Hello, gorgeous!! With the release of CHIC Made Simple, an all new cookbook written by food stylist, columnist and recipe developer Esther Deutsch, kosher food continues to blaze new trails, offering sophisticated, appealing recipes that are, (surprise, surprise!) both delicious and deceptively easy to prepare.
September 4, 2026 
