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Registering for Cookware

January 20, 2006, by

In regards to what cookware to buy, I happen to be a fan of Anodized aluminum. “Calphalon” brand pots are my favorite and would be great for a fleishig set. If you want to use stainless steel pots for Dairy, buy the ones that have a thick aluminum bottom. You will get better heat distribution. Plain

Delicious Crusty Baguettes

I gather you are looking for techniques to give you a crustier bread. Here are a few suggestions. You might want to try lightly spraying the bread with water at the beginning of baking. A stone, as you mentioned will give you a harder crust on the bottom. If you are making baguettes, you might want

Storing Fresh Dill and Fresh Parsley

If you’ve just harvested herbs from your own garden and you know they haven’t been exposed to pesticides or other contaminants, give them a visual inspection (with a light) for bugs or dirt. If they have neither, there’s no need to wash them before storing. Leaves of fresh herbs are much easier to handle and

Pareve Ganache

Try this one: Ingredients: 8 oz. bittersweet chocolate 1 cup heavy cream (pareve) Traditional Method: Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don’t be lazy here. Big chunks will not melt. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling

Butternut Squash Soup Recipe

January 13, 2006, by

Ingredients: 1 medium butternut squash (about 2¼ lbs.) Nonstick vegetable oil spray 1 medium onion, chopped (about 1 cup) 1 Tablespoon freshly grated ginger, optional 3 Tablespoons margarine 3 cups pareve chicken style broth 1-2 cups water, as needed Salt and pepper to taste Pareve sour cream (for garnish) Instructions: Cut squash in half lengthwise,

Introducing…The KITCHENer “Rebbe”

Meet Harvey Pearlman, chef, restaurateur, gourmet food and equipment expert… Get recipe tips, culinary advice, cookware guidance…ask the kitchen questions you’ve wanted answered – but never dared to ask! In this new feature, you can submit any kitchen questions to our resident connoisseur, Harvey Pearlman (or better known as Harv), and your questions will be