When my children were young, whenever I brought out the Nutella from the kitchen cabinet they called it a “Nutella Fun Day.” We’d find a different use for Nutella each time: on pancakes, in sandwiches, frosting on cakes or a baking ingredient. Part of the fun was finding another way we could enjoy Nutella spread.
Food! For some people, food is just fuel to keep their bodies going. They may have several foods that they like and eat on a regular basis, and that’s okay as long as they are reasonably healthy. Other people, like me, consider food to be more than just fuel. To me, food is like art
One thousand doughnuts a day. That’s how many oily treats L’Esti’s Desserts, an OU Kosher-certified bakeshop, fries up and ships out in the weeks leading up to—and during—Chanukah. Approximately 18,000 treats will be sizzled, drizzled and supplied to stores across the country. Known for their high-quality, high-end kosher desserts for caterers, L’Esti’s began packaging their
Hanukkah has been in the house for the past week and we’re winding down (dare I say overloaded) on all manner of latkes (kale and kumquat anyone) and stuffed sprinkled and calorie laden sufganiyot. I say it’s time to step out of expected zone for the last nights of menorah madness and try a few
My mother a”h used to fry everything. Potatoes, meatballs, chicken, veal—you name it! If it could be batter dipped, even better! Even today, when I smell fried foods my mouth begins to water. As an adult who is somewhat health conscious, I generally do not eat fried foods. Don’t get me wrong: fried foods are
Sweet, savory, glazed, cheesy, deep fried. Which adjective would you pick to describe sufganiyot? All of them. Here are some new twists on a Chanukah classic. And since the Festival of Lights has just begun, there is plenty of time to try out these recipes. Let us know what you think! Please note the following
Enjoy this sample recipe from the newly-released Something Sweet, by Miriam Pascal. Enter to win a copy of the cookbook. Hot Gooey Caramel Pie Dairy or Pareve Yield 2 pies, each 8-10 servings In the years that I’ve been developing and writing recipes, I’ve made a number that have been really popular, some of which
I meant to save a bit of the brownie for my husband, but I had eaten the whole thing before I realized. Before I had even eaten breakfast. I tried to rationalize it was okay to give in to my chocolate craving because these were made with black beans and cocoa. Made by Pure Genius—a
A look at the Fancy Food Show, a preview of food trends and what we’ll be seeing in our markets this year. With Linda Gassenheimer’s host of “Dinner in Minutes” food column.