Cooking 229 articles

Food

Let’s Meet and Eat Meat!
Let’s Meet and Eat Meat!
James Wolfe is the coordinator of a celebration called Basserfest, which takes place each fall in Washington Heights, New York. Basserfest first started at Columbia University in 1998. The word “basser”...
Nov 30, 2006
By Norene Gilletz
Newcastle Upon Tyne
Newcastle Upon Tyne
After leaving Holland and going back to England to work I settled in Newcastle upon Tyne in the north east of England. It is steeped in history from Roman times. Benwell,...
Nov 15, 2006
By Ashley Farnell, The Culinary Magician
Noodle Kugel: Crunchy Top
Noodle Kugel: Crunchy Top
In regards to noodle kugel, I am assuming you are pre-boiling the noodles. Most noodle kugels have a crunchy top. If you would prefer a softer top, you can try one...
Sep 15, 2006
By Harvey Pearlman, The KITCHENer Rebbe
Parve Key Lime Pie
Parve Key Lime Pie
You should be able to use the PAREVE whipping cream instead. Let me know how it comes out and save me a piece!
Jul 29, 2006
By Shelomo Dobkin
A Light and Colorful Summertime Tapestry of Food Memories
A Light and Colorful Summertime Tapestry of Food Memories
Summertime always brings back memories of my visits “back home” with my family. When my three children (now all married, with families of their own) were young, I would travel to...
Jun 22, 2006
By Norene Gilletz
Nam Pla
Nam Pla
Nam Pla is a thin brown fish sauce that is fundamental to Thai food. It’s made by fermenting small whole fish (usually anchovies) in brine and drawing off the liquid, which...
Jun 10, 2006
By Harvey Pearlman, The KITCHENer Rebbe
Rhubarb: The Diet Essential
Rhubarb: The Diet Essential
Recently I returned home to England for March Break, and was astounded to find every food magazine or restaurant menu full of rhubarb recipes. It has really become very popular, is...
Jun 8, 2006
By Ashley Farnell, Culinary Magician
Apple Muffins at High Altitude
Apple Muffins at High Altitude
After many efforts to contact the company that makes the product, they finally returned my emails and phone calls, responding: “Please excuse the delay in our response. On behalf of Dr....
May 31, 2006
By Shelomo Dobkin
The Story of Me…and My Yorkshire Pudding Roots
The Story of Me…and My Yorkshire Pudding Roots
Hi, My name is Ashley Farnell, a European trained, accomplished chef and “culinary magician.” Once a month I will fill this space with my experiences, food stories from the many places...
May 11, 2006
By Ashley Farnell
The Flavor of Memory
The Flavor of Memory
Food maven Norene Gilletz will be sharing food memories, recipes and recollections in her new column, The Flavor of Memory, a new feature in our newsletter. We hope they will stir...
Mar 10, 2006
By Michael Krondl

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