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Shelomo Dobkin

In his capacity as Torah Content Editor for the OU, Rabbi Jack Abramowitz, MS Ed., creates and coordinates content for such programs as Taryag and Mishna Yomit. His clear and down-to-earth explanations of even the most esoteric Torah concepts has been the hallmark of projects from NCSY's Torah on One Foot series of educational pamphlets to negiah.org, the first sexual abstinence web site designed specifically for Jewish teens. Rabbi Abramowitz is the author of The Shnayim Mikra Companion on Torah, the two-volume Nach Yomi Companion on the books of the Prophets and the Writings, and The Tzniyus Book.

Thick Kichel

May 6, 2007, by

I did some searching and found this recipe which looks like it might be good for you. Try it and let me know. It calls for a very hot oven so be careful. Ingredients: 3 eggs 3 Tablespoons light vegetable oil A pinch of salt 2 Tablespoons sugar About 2 cups flour, or more Instructions: Preheat

Ashkenazi Cholent Recipe

May 4, 2007, by

Ingredients: 1 lb. cubed stew meat 3 to 4 potatoes, cut up 1 to 2 cups cholent mix ½ cup to 1 cup barley 1 large onion, coarsely chopped Salt, garlic powder & paprika to taste Instructions: Soak beans and Barley overnight Saute’ the onions till lightly brown. Add the cubed meat and saute’ until medium done

Fondant and this Pesach’s Fallen Chocolate Mousse Cake

April 16, 2007, by

I believe Kosher Fondant is available at KEREKES Restaurant supply, located on 15th Avenue in Boro Park Tel # 718-232-7044. Ask for Pearl. She should be able to help you. As for the cake, unless I have the recipe and know how you made it, it’s a little difficult to know what went wrong. Send

Cholent Alternatives: Shabbos Meatloaf

April 16, 2007, by

Here is a Meatloaf recipe I came across. Just to let you know, there are many Crock Pot cook books out there that have some great ideas for you. You might want to check them out. Shabbos Meatloaf? Hey! Why not! 4 to 6 servings Ingredients: 2¼ lb. (1 kg) ground beef 1 onion finely

Dateline Israel: New Photograph and Video Art

March 26, 2007, by

On exhibit at The Jewish Museum, New York, NY, March 10 – August 5, 2007 Photography and video are powerful artistic mediums for mining day-to-day life, and nowhere is this more evident than in Israel today. Dateline Israel: New Photograph and Video Art presents the work of twenty-three artists who view Israel since the year 2000 as

Salmon Gefilte Fish

March 16, 2007, by

Ingredients: Fish Stock: Head & Bones from a whole salmon 1 onion, peeled 2 carrots, chopped roughly 1 parsnip, chopped roughly 6 black peppercorns ¼ cup white wine Salmon Gefilte Fish: 1 lb. salmon fillet, skinned and cut in chunks 1 small onion, peeled and quartered 1 small carrot cut in chunks 1 small parsnip, peeled,

Passover Pizza Dough

March 5, 2007, by

Ingredients: 1 cup water 4 oz. margarine (100 g or ½ a cup) 1 pinch salt 1½ cups fine matzah meal 5 large eggs Directions: Preheat oven to 350°F Heat the water, margarine and salt in a pot until the margarine is melted Bring this mixture to a boil, remove from the flame and add all

Pareve Tiramisu

March 2, 2007, by

I haven’t made it myself but I did some research and came up with this recipe. Let me know how it comes out. Ingredients: 1 packet sponge fingers (ladyfingers) 2 teaspoons coffee granules dissolved in ¼ pint hot water 3 teaspoons brandy 1 carton Rich’s Pareve Whip 1 package vanilla pudding 1 lb. grated chocolate

Full-Bodied Pareve Vegetable Soup

February 23, 2007, by

If you really want to go all out, here is what I do at home: I buy all the different types of veggies I like (throw in a few potatoes as well) and chop them up into cube size pieces. Next, I lightly saute’ a couple of chopped onions in a soup pot with a

Parve Heavy Cream

February 23, 2007, by

Hadar or Riches makes a Whipped Topping cream which is usually available in your frozen food section. That’s what we would consider Pareve heavy cream. Good luck!