Food 586 articles

Some people make food, others simply eat it, and a fair few stand in awe of it. This section is for all of the above individuals, with pieces that appeal to every palette.

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
Etrog Jam
Etrog Jam
YOU CAN TRY THIS RECIPE WHICH I FOUND FOR YOU Soak the Esrog for 1 week in water, changing the water daily Slice unpeeled Esrog very thinly, and remove seeds Boil...
Oct 27, 2006
By Shelomo Dobkin
Love and Lulav in the Sukkah!
Love and Lulav in the Sukkah!
Each person has their own special memories of Sukkot, but one of the most beautiful memories I’ve ever heard was shared by my assistant Shelley Sefton. The first time she met...
Oct 4, 2006
By Norene Gilletz
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
Bread Pudding Recipe
Bread Pudding Recipe
About 6 servings Ingredients: 1 loaf stale sliced white bread 4 Tablespoons (½ stick) margarine ½ cup golden raisins 1 cup sugar 3 large eggs, beaten 2 cups Pareve milk 2...
Sep 6, 2006
By Shelomo Dobkin
ROTTERDAM – “The Gateway to Europe”
ROTTERDAM – “The Gateway to Europe”
After leaving chefs school and working in England for the first 2 years, I decided to broaden my knowledge and culinary skills and apply for work in Europe. After sending many...
Aug 8, 2006
By Ashley Farnell, The Culinary Magician
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
Tromso, “On Top of the World”
Tromso, “On Top of the World”
Probably my favourite trip which I have taken while pursuing an exciting career as a chef, was to visit the city of Tromso in northern Norway. At the time I was...
Jul 6, 2006
By Ashley Farnell
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
Chocolate Mousse & Chocolate Frosting
Chocolate Mousse & Chocolate Frosting
Chocolate Mousse: Ingredients: 300 g (1½ cups) dark chocolate, chopped 2 Tablespoons Pareve milk 6 egg yolks 100 g (scant ¼ cup) confectioner’s sugar 500 ml (2 cups) Pareve whipping cream...
Jun 16, 2006
By Harvey Pearlman, The KITCHENer Rebbe

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