Recipes with Vinegar

September 21, 2015, by

I’ve come to believe that the oldest cooking ingredient known to man (besides manna) may just be vinegar. According to The Vinegar Institute (yes, there is a vinegar institute: Check it out at, the use of vinegar can be traced back more than 10,000 years. In fact, flavored vinegars have around almost as long


September 18, 2015, by

Tally ho! It’s pie season and the hunt is on for the best and tastiest and most mouthwatering concoctions your brain (and taste buds) can imagine. I just gotta say it’s about having the right mix of a flaky crust, fresh berries or whatever other fruit you just can’t resist and just enough thickening to


I was chef at our synagogue’s fundraiser a couple of weeks ago, and I’m told I came up with a good and inexpensive Kosher sangria. The sangria at our synagogue’s Purim meal, was just OK, with the sangria preparers using standard sangria recipes calling for sugar added to dry wine. For Purim we bought good


September 18, 2015, by

Mangoes truly are a terrific source of vitamins A and C, beta carotene, and fiber. The flavor is sometimes described as a combination of the tanginess of pineapple and the sweetness of peaches. They are considered in season from April to September, but June and July seem to offer the sweetest fruit and the lowest

Recipes with Peas

September 18, 2015, by

The pea is just about the most perfect food to get your really young children interested in finger food that’s good for them while simultaneously being perfect for them to flick at their siblings. Peas are great sources of vitamin A, C, thiamine, foliate, iron, and phosphorus and one pound of peas in a pod

Cooking with Rhubarb

September 18, 2015, by

Rhubarb is a vegetable that acts like a fruit, but no matter how you serve it, it’s always a treat. It’s available year around in the freezer section, but it’s best in the spring when it’s one of the first veggies of the season. As pretty as it looks and as easy as it is

Panini Recipes

September 17, 2015, by

Simply put, a panini is a grilled sandwich that is usually made in a specialized two sided grill that squashes the bread together to make it look pretty. If you don’t have a “Panini maker” or a George Foreman Grill (or a facsimile thereof) don’t panic. A panini can be cooked in a preheated ridged

Oreo Cheesecake

This is far and away the best Shavuot recipe I have. It is very rich but if cheesecake is your once a year indulgence, this is the one to go all out for. Enjoy! Oreo Cheesecake 2 cups Oreo cookie crumbs (about 20 cookies) 2 tablespoons butter, melted ¼ cup brown sugar 2 lbs. cream

Gather Around The Grill

September 17, 2015, by

The incredible aroma of food cooking on the grill is a sure-fire way to spark your appetite. Here are some ways to sneak some nutrition onto the plate the next time everyone gathers around the grill. Make burgers with lean ground beef, veal, chicken or turkey. Add finely minced carrots, celery and onions to the


September 17, 2015, by

Tortillas are at the heart of many Mexican dishes and they can be made of flour (more common in northern Mexico) or corn/maize (the more traditional kind most common in southern Mexico). Tortillas can be served alongside a meal like bread, fried as chips and served with salsa or baked for enchiladas, fried for tacos

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