Today is March 16, 2026 / /
Today is March 16, 2026 / /
Foods That Will Keep for a Year These are the shelf-stable items that will last at least a year in your pantry. Applesauce Boullion Beans, dried (They will last longer than a year, but you might need to increase the cooking time since they get harder with age.) Brown rice Cake mix Chia seeds Cocoa Coffee, instant Continue Reading »
With its earthy toasted buckwheat groats (kasha) and schmaltz-slicked bowtie pasta (varnishkes), kasha varnishkes is pure Ashkenazi comfort food. First recorded in the mid-19th century Yiddish play “Die Mumeh Sosye” (Aunt Sosya), kasha varnishkes has reinvented itself numerous times, from a kreplach-style noodle dish to the farfelle version we know today. While it has waxed and waned Continue Reading »
Take the Kosher Dill Pickle, which was popularized by Jewish immigrants in New York’s Lower East Side in the late 1800s and early 1900s. Initially, their kosher label came from the Jewish Orthodox Congregations of America. Nowadays, “kosher” has little to do with Jewish dietary law, and instead refers to the pickle’s characteristics: pickled in a salt Continue Reading »
How Long Can Coleslaw Sit Out? The USDA, the government agency that oversees food safety rules, says that prepared foods like coleslaw can be left out at room temperature for up to two hours. After two hours, harmful bacteria can start to grow. Even if the coleslaw was stored in the refrigerator prior to serving, Continue Reading »
How Long Can Potato Salad Sit Out? When you learn about food safety, one of the first topics covered is the “Danger Zone.” According to the USDA, the government agency that oversees food safety rules, the danger zone is between 40 and 140 degrees Fahrenheit. This is the temperature range that fosters bacterial growth. Cooking Continue Reading »
The Basics: Should You Wash Mushrooms? Mushrooms that you purchase at a store are grown on sterile manure, that is the “dirt” that is clinging to them. And while it isn’t unsafe for you to consume, it isn’t delicious. If you have ever had a mushroom dish marred by grit, you know that you do Continue Reading »
Should Cucumbers Be Refrigerated? No matter the variety — whether it’s slicing, English, Persian, Japanese, or mini snacking — cucumbers are subject to what’s called “chilling injury,” says Trevor Suslow, vice president of food safety for the Produce Marketing Association. This means that when they’re stored for more than a few days at typical home refrigeration Continue Reading »
Kirkland Coffee Star Bucks Kirkland Jelly Beans Jelly Belly Batteries Duracell Tuna Bumble Bee Foil Wrap Reynolds wrap Water bottles Niagra Water Mattresses Sterns and Foster
1. Thicken Sauces Okay, this one goes without saying. To thicken sauces and other liquids, mix a bit of cornstarch with water in a small bowl to create what’s called a “slurry.” Then whisk the slurry into the liquid you want to thicken as it simmers. 2. Coat the Fruit in Pies What’s the secret Continue Reading »
Applicants for Mashgichim (Kashrut Supervisors) Soar Chicago…The number of people seeking to become kashruth supervisors (mashgichim) continues to grow as kashruth agencies respond with an intensified training program. Many of the major kashruth agencies sponsor such training programs as does the Association of Kashrus Agencies (AKO), according to Rabbi Sholem Fishbane, its executive director. The Continue Reading »
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