Today is May 1, 2025 / /
Today is May 1, 2025 / /
That ground beef you placed in the fridge and forgot you defrosted? Go ahead and stick it back in the freezer (as long as it’s been three days or less, that is). But, if you thawed the beef in cold water or the microwave, it must be cooked before it can say hello to the Continue Reading »
Ingredients For the crepes: ¾ cup all-purpose flour ¼ cup graham cracker crumbs, plus more for serving 1 Tbsp sugar 1 tsp cinnamon 4 large eggs 1 cup milk 1 tsp vanilla extract 2 Tbsp vegetable oil ¼ cup unsalted butter, for cooking For the filling: 1 cup ricotta cheese 8 oz cream cheese 1 Continue Reading »
1. Choose Pristine Buds The tips have the best flavor, so make sure they are firm and unwilted. Do a sniff test, too. Asparagus that’s past its prime gets smelly fast. Stalks should be plump and firm, and tips should be tightly closed. Color can be green, purple, or white, depending on the variety. Make Continue Reading »
It seems that before there were kosher Chinese restaurants, there were kosher restaurants that served a bit of Chinese food, and some restaurants that served some kosher dishes, some Chinese and some other items as well — maybe casting a wide net to appeal to a variety of immigrant groups. For example, ads in several Continue Reading »
Ingredients Bone Suckin’® All Purpose! Seasoning & Rub, 3 Tbsp Whole Chicken, 1 Lemon, 1 Garlic Cloves, 3 Celery, 1 cup Small Red Potatoes, 10 Carrots, 2 cups Yellow Onion, 1 Method Step 1 Remove inside chicken parts of chicken and save for stock or gravy if needed. Step 2 Pat chicken dry. Step 3 Continue Reading »
It depends on how you store it and whether or not it’s been peeled. A whole, unpeeled garlic head will last quite a while (about six months). An unpeeled clove that has been separated from the head, meanwhile, will stay good for about three weeks. Once you peel garlic, you’re going to want to use it within Continue Reading »
INGREDIENTS 1⁄2lb uncooked pasta 1⁄3cup olive oil 4cloves garlic, chopped 1⁄2teaspoon basil (fresh, chopped) 1⁄4cup parsley (fresh, chopped) 1⁄2cup parmesan cheese DIRECTIONS Cook pasta until Al Dente, Keep warm. Heat oil in 10″ skillet, over low heat. Add garlic, cook slowly and gently till light gold. Remove from heat and stir in parsley and basil. Add hot pasta to skillet, toss to coat Continue Reading »
INGREDIENTS 2 pounds ground beef 1 large onion, chopped 1 green pepper, chopped 8 ounces fresh mushrooms, sliced 4 cloves of garlic, minced 3 cups water 1 can (29 oz.) tomato sauce 1 can (28 oz.) diced tomatoes, undrained 1 tablespoon Italian seasoning 1 teaspoon paprika 1 teaspoon sugar 1 teaspoon crushed red pepper flakes Continue Reading »
What You’ll Need 2 (4-ounce) boneless, skinless chicken breasts 3 tablespoons olive oil, divided salt, to taste pepper, to taste 1/2 lemon, zested 1 clove garlic, grated 1 tablespoon fresh rosemary 1 tablespoon chopped fresh parsley 2 tablespoons all-purpose flour 1 shallot, thinly sliced 1/2 lemon, juiced 1/2 cup kosher, dry white wine 1 teaspoon Dijon mustard Continue Reading »
Every Jew has a seltzer story. From the adorable – my brother’s first word was “seltzer”—to the morbid – a family friend’s grandmother died due to a fatal de-capping (true story!) – the fizzy stuff is a familiar facet of Jewish life. For Jews from the most Hasidic to the most secular, this carbonated beverage Continue Reading »
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