Today is November 19, 2025 / /
Today is November 19, 2025 / /
HARRIS POLL NEW YORK, Aug. 10, 2011 /PRNewswire/ — Ah, ice cream. Few treats conjure up a summer day memory as much as a dripping ice cream cone or digging into a sundae after a long day at the beach. But which flavor is always the big debate. Who doesn’t remember standing in front of Continue Reading »
FROM KOSHER TODAY (AUG. 8) Hushed Discussion about Possible Shortages on Rosh Hashanah New York…Spot shortages have become commonplace in the kosher marketplace in recent years, particularly during the Passover season. Consumers will remember such well-covered shortages as margarine, Barton’s chocolates, Tam Tam’s and even ketchup. Some categories of meat have also been in short Continue Reading »
FROM KOSHER TODAY AUG 9, 2011 Kashrus Policy on Wine and Spirits Begins to Take Shape Chicago…So what is the kashrus policy on beer? Vodka? Sake? A sub-committee of the Association of Kashrus Organizations (AKO) met recently to discuss a common policy by the kashrus organizations. Headed by Rabbi Sholem Fishbane, AKO’s Executive Director and Continue Reading »
July 22/Washington– The USDA Food Safety and Inspection Service (FSIS) has released an advance copy of a proposed rule entitled “Common or Usual Name for Raw Meat and Poultry Products.” Under the proposed rule, raw meat and poultry products with added solution that do not otherwise fall under an established standard of identity would have Continue Reading »
We wish you an easy and meaningful fast. May we all be privileged to see the day when all Jews regardless of “stripe” love each other and respect each other. tzom kal
Doctored Ketchup by Alison Ladman – If making your own ketchup from scratch doesn’t sound like an endeavor you’d indulge in, consider doctoring up the purchased variety. With these simple suggestions, you can easily make plain old ketchup into something special and all your own. Chili Ketchup In a blender, puree 1 cup ketchup, 2 Continue Reading »
FROM PHIL LEMPERT, SUPERMARKET GURU August 2, 2011 Chicken is a go to animal protein for many Americans; it is tasty and versatile and is employed by many cuisines as a staple ingredient. According to the United States Department of Agriculture, the chicken is a descendant of the Southeast Asian red jungle fowl first domesticated Continue Reading »
We recently had the opportunity to taste quite a few Woeber products. What can we say? Below is a list of the ones we liked the best. That is not to say we did not like the others, just that these were our faves. NOTE: MOST WOEBER PRODUCTS HAVE THE OU. NOT ALL OF THEM Continue Reading »
We found this recipe on the internet. It looked good. We tried it. It was exxxxcellent! Coney Island Sliders by Meghan Pembleton Special for The Republic 1/3 cup brown sugar 1 cup ketchup 2 teaspoons chili powder 1 medium yellow onion 2 medium chile peppers (hot or mild) or 1 bell pepper 1 1/2 pounds Continue Reading »
As Chefs Become More Observant, Kosher Menus Go Gourmet For Some, Cooking Kosher Is an Opportunity, Not a Drawback By Devra Ferst Published July 26, 2011 in the JEWISH DAILY FORWARD Duck leg confit served with white bean cassoulet. House-made lamb bacon. Mexican-inflected California cuisine. Not the offerings you would have expected at a kosher Continue Reading »
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