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Spring Strawberries

September 1, 2015, by

When April comes you can smell the strawberries from a few feet away. The fruit fills the produce section’s air with a sweet fragrance reminiscent of spun sugar. Perfume-y wisps dance under your nose to tempt you. You just know those berries are going to be juicy and sweet. The way strawberries are supposed to

Fast Food Jacques Pepin’s Way

August 31, 2015, by

Fast food from a celebrity French Chef? Yes. Television mega star and French chef, Jacques Pepin talked about his book and TV series “Fast Food My Way” on my recently interviewed him on OU Radio. I asked him what he meant by fast food. His answer — “Fast food is not a new type of

Dishing It Up For Mom

August 31, 2015, by

It’s kind of a self-serving gift. You give your mother a cookbook for Mother’s Day and who benefits, Mom or you? Once upon a time cooking the family meal was just another bit of drudgery in Mom’s overworked day. Today cooking is considered a creative outlet, but with our busy schedules and hectic lives, we’re

Vegetarian Cholent with Tofu

August 31, 2015, by

Tamar Ansh, OUcooking.org Columnist – Nutritious and Delicious says: I make a sort of stew, but I never left it on the blech overnight. If I was trying to make a cholent from tofu here’s what I would do (it would serve about 4 to 6 people): In a large pot, saute a large onion and

What’s For Dinner? Or Lunch. In Israel – An Interview With Janna Gur

August 31, 2015, by

Janna Gur is the founder and editor of Al Hashulchan (“On the Table”), a leading Israeli food and wine magazine, and author of “The Book of New Israeli Food: A Culinary Journey” (Schocken Books), at once a cookbook, a beautifully photographed coffee table book and a fascinating culinary history lesson on the diverse cuisine of

Chef Daniel Boulud’s Sunday Supper

August 31, 2015, by

Listen to Linda’s Food Talk show on OURadio.org! Do you ever wonder what celebrity chefs cook at home? That’s the question I asked Daniel Boulud. He’s considered one of the top 10 chefs in the world and he loves home cooking. He told me he even asks his staff to bring their mothers to the

Yom Ha’atzmaut: The Flavors of Freedom

August 31, 2015, by

I wonder what there is about celebrating a national independence day that makes us all want to cook outside! In Israel, grilled and barbecued meats and poultry are as popular for Yom Ha’atzmaut as they are for American Fourth of July menus. It must be that the pleasure of cooking outdoors, enjoying the warmth of

Yom Ha’atzmaut: A Gastronomic Celebration

August 31, 2015, by

Jews in America, and the world over, celebrate Yom Ha’atzmaut (this year on Wednesday, April 29, 2009), which marks Israel’s birth as an independent, free nation. This year Israel will be 61 years old! With the creation of the State of Israel we finally have a place we can call home, a bulwark that stands

Yom Ha’atzmaut: Blue & White (Cookies) Are My Colors

August 27, 2015, by

“…כחול ולבן הצבע שלי” Blue and white are my colors (and what’s black & white anyway?!), and I’m just seeing one star. So how about some Hummus, eggplant dip, pita crackers and blue & white cookies for a Yom Ha’atzmaut treat. Tamar Ansh is an author, freelance recipe developer, and food columnist. Her articles have

Warning: All Desserts!

August 27, 2015, by

Well, don’t look now but It’s Here: Pesach! So much thought, care, money and work go into this holiday that it’s no surprise that so many of us are obsessed with the holiday. I have literally been thinking for the last several months about Pesach, buying tickets and clothes, thinking about guest lists and menus

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