Alfredo Sauce

September 16, 2015, by

Fettuccine al burro, the original Italian name of Alfredo sauce, was concocted in 1914 by Alfredo di Lelio, the owner of Alfredo’s restaurant in Rome. Word of the wonderful sauce spread and hungry travelers came from all over Italy came to taste it. Someone loved it so much they brought the recipe back to the


September 16, 2015, by

On Pesach we’re all looking for those new and different appetizers and entrees that aren’t the same old same old recycled bubbie-centric BORING ones we default to. To combat the unexciting with the interesting I suggest you look to the eggplant. Eggplant can actually add a sophisticated flavor to ho hum dishes (Pesach not withstanding)

Passover Dessert Recipes

Parve Strawberry Ice Cream 1 egg white ½ cup sugar 1 pint strawberries (washed and sliced) 1 container Passover pareve whipped topping Using an electric mixer or balloon whisk, whip the egg white while gradually adding the sugar until soft peaks form. Slowly add the sliced strawberries while mixing and beat for 5 minutes. In

Mock Crab Recipes

September 13, 2015, by

Seeing as I write about food, I tend to get a lot of emails and letters from my reader with all kinds of foodie questions. Some readers are looking for recipes; others want help with a cooking dilemma (or disaster) while others have questions that they just gotta get the answers to. For the most

For Rosh Hashanah: OU Certified Products List

September 10, 2015, by

Honey Dutch Gold Blossom Hill Gefen Honey Bee Smith Bee Wine Welner Wines – Terrenal Cabernet and Tempranillo from Spain Royal Wines – Baron Herzog Pinot Grigio, Red Zinfandel, Merlot and Cabernet Sauvignon Covenant Wines – Cabernet Sauvignon, Solomon, Zahav, Chardonnay Lavan Challah Grandpa’s ‘Ohl Southern’ Wenner Bread Products Zabar’s Gelbstein’s   Pomegranate Dekuyper Pomegranate

Low-Fat Recipes

September 9, 2015, by

You can use regular or low-fat dairy products in these recipes, but be careful when substituting no-fat products in baking, as they contain a higher percentage of water and that can alter the final results significantly (as in, it won’t turn out the way you want it to).


September 9, 2015, by

I am not a food snob, but, if the only pepper you’ve ever used is the pre-ground stuff, your taste buds will thank you once they’ve tried the freshly ground stuff. The outer shell of the peppercorn seals in the pungent bite of its flavor. Freshly grinding your peppercorn cracks the outer shell and releases

Recipes with Rum

September 9, 2015, by

Most Rum is made mostly from molasses, which is a cane sugar byproduct. The Caribbean is the epicenter of sugar cane production, so it stands to reason that virtually every island grouping produces its own unique blend of rum. Rums can run the gamut from very light-bodied with a subtle flavor to dark full-bodied with

Latkes…Lots of Luscious Latkes

September 9, 2015, by

Although potato latkes are a traditional Chanukah treat, why not experiment this year by making latkes with other vegetables? With the recipes below, you can enjoy a different kind of latke every night of Chanukah! I prefer to use russet potatoes because they are higher in starch and have a lower water content. However, you

Macaroni & Cheese

September 8, 2015, by

Ah the rains of fall. The drenching, cold, wet, bone numbing weather that makes me long to curl up with a nice big dish of my favorite comfort food (macaroni and cheese) and let me forget, for a moment, that the rest of the world is putting up their storm windows. I was actually reminded

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