יום שני, כ״ט חשוון תשפ״זMonday, November 9, 2026
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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.
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.
November 6, 2026 
