Today is November 21, 2025 / /
Today is November 21, 2025 / /
FROM CHEF ANDREA IN THE UTJ’S SOUTHERN TEST KITCHEN Viennese Chocolate Torte The cake is very rich. A small piece goes a long way. 10 eggs, separated 10 heaping Tablespoons sugar (about 1 cup) 8 ounces walnuts, finely ground 2-1/2 Tablespoons matzoh meal 6 ounces melted semi-sweet chocolate Combine egg yolks and sugar. Add chocolate Continue Reading »
FROM THE LONDON BET DIN Diabetic Charoset 4oz (110g) dried pitted prunes 4oz (110g) pitted dates 2oz (56g) blanched slivered almonds 3 medium sized Granny Smith apples – peeled, cored and quartered 1 large Naval orange quartered ½ inch piece of fresh ginger peeled and chopped ¼ cup kosher sweet red wine 1tsp honey 1tsp Continue Reading »
THE NEW, UPDATED FOR 5772, PASSOVER FAQ IS HERE Every year, the number of questions we receive at the Operation Pesach Hot Line continues to grow and grow. We are most pleased to note this increase as it points to a heightened level of awareness and observance of the holiday. Included in this special edition Continue Reading »
Oriental Salad Yield: 8 servings 1 cucumber, peeled and diced 2 Medium tomatoes, diced 1 green bell pepper, diced 1 Rib celery, thinly sliced 1/4 Cup chopped cilantro 1 Small red onion, chopped 1/4 Cup chopped fresh parsley Salt And Freshly Ground Black Pepper, To Taste 2 Tablespoons Olive Oil 1 lemon, Juice of 1. Continue Reading »
Peach Farfel Preheat oven to 350. Ingredients 1 box of matzo farfel soaked in warm water and drained 2 cans of sliced peaches (save the juice) 7 eggs 1 cup sugar 3/4 teasp. salt 1 teasp. vanilla 2 cups of juice from the fruit 3/4 cup melted butter or pareve margarine Mix all the ingredients Continue Reading »
Warm Chicken-Spinach Pita Pockets by Meghan Pembleton Special for The Republic 1 whole pita round, 1/4 teaspoon olive oil 1/2 teaspoon fat-free honey mustard 2 ounces thinly sliced deli chicken breast (kosher, of course!) 3 cups fresh baby spinach Heat oil in a large non-stick skillet over medium heat. Warm pita about 30 seconds per Continue Reading »
In the DINING OUT/DINING IN section of the NY Times (Weds, March 2nd), there was an article about the startling come back of coconut oil. The article included this recipe: 1 1/2 tablespoons virgin coconut oil 1 3/4 pounds sweet potatoes, peeled and cut into 1/2 inch chunks 2 teaspoons of light brown sugar, packed Continue Reading »
Yes, we know- not every one eats veal. But, for those who do, here is a great recipe for stuffed breast of veal: Farfel is most prevalent in Jewish cuisine. prep time: 30 min. bake: 1¾ hours plus standing servings 8 Ingredients 1 bone-in veal breast with pocket (8 pounds) 5kg 2 celery ribs, chopped Continue Reading »
FROM KOSHER TODAY FEB. 28, 2011 Gluten-Free Matzos and Other Products Lead Line-up of Nearly 400 New Kosher for Passover Items New York…by Eda Kram, Editor, New Product Showcase…The steadily increasing demand for gluten-free products will be very much in evidence this Passover as part of a record 400 new items for the eight day Continue Reading »
Wowzers! It turns out that black rice has the same anti-oxidants as blueberries. Black rice is loaded with anthocyanin- the antioxidant that gives blueberries their color. In addition, black rice has a toasty, nutty flavor. BLACK RICE PILAF Saute finely chopped onions in a skillet with olive oil until soft. Toss with cooked black rice, Continue Reading »
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