יום שני, כ״ד תשרי תשפ״זMonday, October 5, 2026
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Out of cornflakes? Use rice krispies. Out of rice krispies? Use crushed saltine crackers. Use your own imagination because almost anything will work.
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 Sandy Eller
Let’s be perfectly honest, holidays are just a convenient excuse to indulge in our favorite activity – eating.
“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 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.
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?
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
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.
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 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.
I took my favorite foods, cheese, walnuts and beets, to create the ultimate sweet and salty flatbread.
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.
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 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.
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.
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.
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
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
With so many great recipes paired and stunning pictures you may just find yourself tempted to lick the pages of ESSR.
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.
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 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
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.
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 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 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.
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.
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 […]
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.
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.
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
“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.
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.
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 Sandy Eller
The Open Kitchen is so appealing you practically want to eat the pages as you turn them.
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.
October 2, 2026 
