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Life

Homemade Liqueur

September 4, 2015, by

Judy Bart Kancigor, OUcooking.org Columnist – Melting Pot Memories says: CHERRY VISHNYEK My grandfather, Papa Harry, used to make a cordial with the sour cherries from his cherry trees. When my Aunt Estelle was three years old, she uncorked the bottle when no one was looking and helped herself to the cherries. Fortunately they soon

Pareve Hamburger Buns

September 4, 2015, by

Brian Mailman, OUcooking.org Columnist – Slow Food in the Fast Lane says: Any bread recipe can be formed into a hamburger bun shape and with that in mind the entire lexicon opens up. I would suggest a challah, ‘cuz of the cake-like texture that I think you’re wanting. Onion rolls or Kaiser rolls are also

Overnight Potato Kugel

September 4, 2015, by

Norene Gilletz, OUcooking.org Columnist – The Flavor of Memory says: I spoke to my friend Helene Medjuck and we got into a very lengthy discussion on the various ways to make an overnight potato kugel. The recipe follows below, along with her adjustments. Helene adapted the recipe from the potato kugel that’s in Second Helpings

Hot Cakes

September 3, 2015, by

Faye Levy, OUcooking.org Columnist – Food by Faye says: Here is a recipe for hot cakes from “The Settlement Cookbook,” originally published in 1901. When I was growing up, this was the cookbook that my mother consulted for baking. In our family and in our circle of friends, she was known for her delicious cakes.

Steak with Mango Salsa and Brown Rice Salad

September 2, 2015, by

It’s mango season! Ripe, sweet Florida mangos are at the height of their season and are available throughout the US. If you haven’t tried a mango, this is the year to start. It’s been a bumper crop. Mangos are second in popularity throughout the world to bananas and coconuts. Here’s a great way to use

Summertime – and the Salads are Easy!

September 1, 2015, by

Chef’s Secrets for Super Salads I Be Leaf: Experiment with different varieties of salad greens. Try arugula (rocket), bibb, Boston, endive, leafy field greens (mesclun), radicchio, romaine, spinach or watercress. The darker the greens, the better! Note that even pre-washed packaged salad greens should be washed in cold water and dried in a lettuce spinner.

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 4-6 people): In a large pot, saute a large onion and 4

Simanim–Sign Me Up For A Sweet, Healthy New Year!

August 21, 2015, by

Rosh Hashanah is usually associated with apples and honey, symbolizing sweetness for the coming New Year. In our family, honey cake, apple cake or strudel and a carrot tzimmes sweetened with honey are always on the menu. The following are recipes that include some of the special symbolic foods—the simanim—eaten on Rosh Hashanah: fish, pomegranates,

Chanukah Delights

July 29, 2015, by

In honor of Chanukah, it is traditional to eat foods fried in oil, including luscious latkes and sufganiyot (Israeli-style donuts traditionally filled with jam). Dairy dishes, especially those made with cheese, are also customary because the Jewish heroine Yehudit killed Holofernes, the Assyrian general, after feeding him cheese and wine. The challenge for today’s kosher

No-Churn Vanilla Ice Cream

July 29, 2015, by

  FROM KOSHEREYE.com Adapted from Mylittlecelebration.com Easy and Delicious – No ice cream maker required. Ingredients: 1 cup heavy whipping cream 1/4  cup half & half 1-2 cups confectioner’s sugar 1 teaspoon vanilla extract Directions: Pour cream and half & half into a large bowl; beat with a hand mixer until semi–stiff peaks form. Add

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