יום רביעי, כ״ג תמוז תשפ״וWednesday, July 8, 2026
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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.
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.
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 […]
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.
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.
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 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.
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.
We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.
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.
By Marc Gottlieb / CulinartKosher.com
Let's get this out of the way up front; I'm a shredded potato latke man. Ground up or processed potatoes have their loyal following, but for me, it just doesn't taste the same. And frankly, fried baby food sounds nasty. Latkes have a reputation for being messy, time-consuming, and labor-intensive. I have a few tips […]
By dvora
Among the many things we were tested with during Hurricane Sandy was the way in which we can preserve our food in the middle of a disaster.
Winter is almost here and nothing says comfort like a rustic Italian dinner.
By Nina Safar
I love meeting fellow food bloggers. Valerie White is the author of The Happy Healthy Hippie and just might convince me to try granola. We all know I have a sweet tooth but after all the carbs and calories I have been consuming over the holidays, I am ready for a healthy fix! Below are just a few of her recipes, all tasty and light. To view more of her recipes, check out thehappyhealthyhippie.com
By dvora
One year we went out for a meal and instead of bringing along the usual chocolates or wine, I offered the hostess an array of colorful salads. After seeing how muchthey were enjoyed, I thought it would be nice to recreate them. All these salads can be made a day in advance and refrigerated until serving time, making them ideal for a hectic, busy Yom Tov time of year. Besides, it’s always nice to have something different and delicious to serve when extra guests and family come over…
By Nina Safar
With loads of camp laundry to wash and fold, and school prep on our minds, we are all busy with one thing or another. No one needs the added stress of planning tomorrow night’s dinner! Look below for several quick and tasty dishes to serve the family.
By Sandy Eller
Ah, the joys of August. Whether it is from a farmer’s market, a roadside stand, your own backyard or even the produce aisle of your local supermarket, there is no doubt that now is the time to feast on the freshest and most delectable offerings of the year. But while many of us consider late summer to be prime time for enjoying the simple goodness of nature’s bounty, for one of the most respected names in the kosher cooking world, simplicity is the name of the game all year around.
July 3, 2026 
