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Slice of Life: Hanukkah

December 9, 2015, by

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

Passover Dinner Elegance

October 20, 2015, by

Add elegance without effort to your Passover Dinner. Plus a Passover Dinner in Minutes that won’t break your calorie or time bank. Read Linda Gassenheimer’s “Dinner in Minutes” food column from OUcooking.com.

Wine Talk

October 20, 2015, by

Baroness Philippine de Rothschild from Chateau Mouton Rothschild shares how a great wine is made and talks about the Rothschild kosher wines, plus a French Dinner in Minutes Steak in Red wine. Read Linda Gassenheimer’s “Dinner in Minutes” food column from OUcooking.com.

News From London

October 19, 2015, by

News From London, England – exploring Jewish food and restaurants in England with food writer Elaine Hallgarten. Plus a quick and easy chicken Dinner in Minutes from Daniel Boulud, considered one of the top 10 chefs in the world. Read Linda Gassenheimer’s “Dinner in Minutes” food column.

Diabetes: Myths and Realities

October 19, 2015, by

Diabetes: Myths and Realities: What’s on the list and what’s off – With over 70 million people who have diabetes or are prediabetic, it touches many of us either for ourselves, family members or friends. Dr. Diane Krieger gives us useful eating and lifestyle tips. Plus a Dinner in Minutes that meets the American Diabetes

Slow Cookers: Not Just for Cholent

October 15, 2015, by

Slow cookers come in a variety of sizes and shapes. Most models are dishwasher-safe and quite easy to clean. If your conventional oven is full, a slow cooker can provide a wonderful alternative for long-cooking dishes such as stews and pot roasts. Autumn Vegetable Soup Yields 8 to 10 servings This scrumptious soup from Valerie

Keeping it Cool

October 14, 2015, by

Ginger Pickled Salmon or Halibut Makes 8 servings 2 1/2 pounds Atlantic salmon fillets or halibut steaks (about 8 slices) 1 1/2 cups water 1 1/2 cups white vinegar or rice vinegar 1/2 cup brown sugar, packed 1/2 cup ketchup 3 tablespoons pickling spices 1 bay leaf 1/2 teaspoon dried thyme 6 thin slices of ginger

Filling But Not Fattening: Dishes for Pesach

October 8, 2015, by

Many of us think that because we can’t have bread, rice, pasta or grains on Pesach, we need to stuff ourselves with starchy side dishes. Why not try a healthier alternative? Simply include lots of fresh fruits and vegetables when planning your menus. CREAMY CARROT SOUP Makes 6 servings Simply dill-icious! 1 tablespoon olive or

The Enlightening Olive

September 30, 2015, by

Fruit ripens and then we eat it, right? Not always. The ripe olive is hard, bitter and inedible. The olives in the jar we bring home from the store have undergone weeks immersed in a brining solution, a process essential to bringing out the unique taste and texture of the particular variety of olive. Similarly,

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