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Life

The Mother Sauces

September 4, 2015, by

The Mother Sauces, also known as “Grand Sauces”, are the fundamentals of classical French cuisine. These are the five sauces that every cook should know and master. Thousands of derivative sauces can be categorized under the five Mother Sauces and the possibilities for variations are infinite. The five Mother Sauces are. Béchamel: a white sauce

My Thai Chicken Salad, An Uncontested Winner

September 4, 2015, by

Try this Thai chicken Salad for a one-dish summer dinner. The secret to this dish is the dressing. It’s made by adding Thai peanut sauce to your favorite vinaigrette or oil and vinegar dressing. The rich peanut sauce adds authentic spices and blends all the delicate ingredients together. Chicken, shredded Chinese cabbage and summer fruit

Homemade Liqueur

September 4, 2015, by

Judy Bart Kancigor, OUcooking.org Columnist – Melting Pot Memories says: Cherry Vishnyek My grandfather, Papa Harry, used to make a cordial with the sour cherries from his cherry trees. When my Aunt Estelle was three years old, she uncorked the bottle when no one was looking and helped herself to the cherries. Fortunately they soon

Cracked Cake

September 4, 2015, by

Faye Levy, OUcooking.org Columnist – Food by Faye says: It depends what kind of cake you are baking. Different factors cause cracks in different kinds of cakes. * When I developed HONEY CAKE recipes, I have found they sink and crack if I made the batter too rich in oil or honey for the amount

Pareve Hamburger Buns

September 4, 2015, by

Brian Mailman, OUcooking.org Columnist – Slow Food in the Fast Lane says: Any bread recipe can be formed into a hamburger bun shape and with that in mind the entire lexicon opens up. I would suggest a challah, ‘cuz of the cake-like texture that I think you’re wanting. Onion rolls or Kaiser rolls are also

Dressed for Dinner: Vinaigrettes

September 4, 2015, by

There is one recipe that is so simple, so quick and so easy that anyone can make it, even someone with no experience in the kitchen. This recipe is also one of the most versatile and useful. It is made with ingredients you’re likely to have in your kitchen and it is relatively inexpensive. I

Overnight Potato Kugel

September 4, 2015, by

Norene Gilletz, OUcooking.org Columnist – The Flavor of Memory says: I spoke to my friend Helene Medjuck and we got into a very lengthy discussion on the various ways to make an overnight potato kugel. The recipe follows below, along with her adjustments. Helene adapted the recipe from the potato kugel that’s in Second Helpings

Hot Cakes

September 3, 2015, by

Faye Levy, OUcooking.org Columnist – Food by Faye says: Here is a recipe for hot cakes from “The Settlement Cookbook,” originally published in 1901. When I was growing up, this was the cookbook that my mother consulted for baking. In our family and in our circle of friends, she was known for her delicious cakes.

It’s Summertime and the Grillin’ is Easy

September 3, 2015, by

As the composer George Gershwin once wrote, it’s summertime and the livin’ is easy. Or it should be, especially where making dinner is concerned. Now is the time to take advantage of foods that cook quickly and are easy to prepare. Boneless, skinless chicken breasts, for example. These light, low fat white meat fillets can

Zen and the Art of Canning

September 3, 2015, by

As a kid, I remember indulging in delicious foods like homemade pickles, apricot and strawberry jam, and probably my most favorite, and most coveted amongst my family, cherry liqueur (I wasn’t allowed to have the alcoholic stuff until I was much older, so a non-alcoholic and cloyingly sweet syrup of cherries was my favorite digestif

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