Today is June 17, 2025 / /
Today is June 17, 2025 / /
FROM MY JEWISH LEARNING Rabbi Tobias Geffen, an Orthodox rabbi who served Atlanta’s Congregation Shearith Israel from 1910 until his death in 1970 at the age of 99, is responsible for kashering Coke. Geffen was an unlikely contributor to the worldwide success of the beverage. Born in Kovno, Lithuania, in 1870, he immigrated to Canton, Ohio, in Continue Reading »
What You’ll Need 1/2 cup chili sauce 3 tablespoons brown sugar 2 tablespoons deli mustard 1 (16-ounce) package quarter-pound hot dogs, cut into 16 pieces (see Note) 2 ears fresh corn, cut into 1-inch slices 1 green bell pepper, cut into 12 pieces 1 small red onion, peeled and cut into half-moons 1 red bell pepper, Continue Reading »
While North America is home to Jewish communities hailing from around the world, certain Ashkenazi dishes have been immortalized by New York Jewish delis and appetizing stores, as well as pop culture (“Seinfeld,” I’m looking at you) as “American Jewish food” — and, by extension, “Jewish food.” Try ordering these foods in Israel, however, and Continue Reading »
Why Do Some Condiments Need To Be Refrigerated? Most condiments available for purchase at the grocery store are processed to be shelf stable, meaning the product can sit on shelves for extended periods of time without spoiling. Some shelf-stable condiments can sit in the pantry for a couple months after opening while others are clearly Continue Reading »
Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon flaked salt, divided 2 large heirloom tomatoes, thinly sliced 2 ripe peaches – halved, pitted, and sliced into half moons 1 (8 ounce) ball fresh mozzarella, thinly sliced 6 leaves fresh basil DIRECTIONS Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth. Alternate tomato slices, peach slices, Continue Reading »
Many will advise you to steer clear of the tuna at a Jewish deli, but there’s a reason almost every Jewish deli has tuna salad on their menu: American Jews love it. A Brief History of Canned Tuna In the United States, tuna became popular about a hundred years ago. Throughout the 19th century, tuna was Continue Reading »
Ingredients 1 (12-ounce) can tuna (drained and flaked) 1 (6-ounce) can salmon (drained and flaked) 2 egg whites (slightly beaten with a fork) 1/2 cup green peas 1/2 cup grated parmesan cheese 1 cup panko bread crumbs 1/8 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon ground pepper 1 pound parsley 1 clove garlic (or 0.5 tsp garlic powder) Continue Reading »
What You’ll Need 1 (12-ounce) can tuna, drained and flaked 1/2 cup mayonnaise 1 rib celery, sliced 1/4 teaspoon onion powder 1/4 teaspoon black pepper 4 slices rye or pumpernickel bread 4 slices mozzarella cheese 4 slices Cheddar cheese What to Do Preheat oven to 375 degrees F. Coat a 10- x 15-inch baking sheet with cooking spray. Continue Reading »
What You’ll Need 1/2 medium watermelon, seeded and cut into chunks (about 6 cups) 1/3 cup water 2 tablespoons sugar Fresh fruit such as grapes, strawberries, or kiwi fruit, diced (optional) What to Do In a blender, combine watermelon, water, and sugar and puree until sugar is dissolved and mixture is very smooth. Place a tablespoon or Continue Reading »
Selecting Fresh Mushrooms Fresh mushrooms are dry, firm, and smooth with a pleasantly earthy smell. Soft, mushy, shriveled or possibly slimy mushrooms are not the best choices. Mushrooms in a supermarket are often imported and have been transported from a considerable distance. They might also be improperly displayed in a store which can further accelerate Continue Reading »
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