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Author Naomi Nachman, known as “The Aussie Gourmet,” shares some of her favorite Passover recipes that make delicious meals all year round in her debut cookbook “Perfect for Pesach: Passover Recipes You’ll Want to Make All Year, released this month by Artscroll ($30, hardcover).
I love serving light foods that are naturally kosher for Passover. With so much matzah, vegetable and fish dishes are often a welcome addition in my home.
“I thought it was just going to be about falafel and hummus."
The owners of the recently opened 613 Grill in North Central Phoenix invited a friend to come sample the food two weeks before the restaurant’s official grand opening, scheduled for mid-February. The invitation, intended as a gustatory “trial run” for one person, snowballed when the guest told others about the new glatt kosher restaurant. The result was a surprise “invasion.” Almost immediately, the place was packed, said Angelika Borochov.
Congregation Beth Tefillah will present a Passover Kosher Food Fest 1-4 p.m. Sunday, March 19, at Allstate Appliances Showroom, 15250 North Hayden Road, Scottsdale.
Rabbis and community leaders gathered at the newly opened Levi Catering on Feb. 7 to hang mezuzot, cut the ribbon and, of course, eat.
The most important aspect of most Purim pastries is their shape. Most Ashkenazic Jews only know of hamantaschen, the triangular pastries filled with prunes or other fruit fillings. This word is taken from the German words mohn (meaning poppy seeds) and taschen (referring to pockets). Some say the pockets refer to Haman who stuffed his pockets with bribe money.
If you’ve ever walked into a house where a slow cooker is infusing the air with tantalizing aromas, you understand why the Crock-Pot has been a staple in American homes for more than 40 years.
For the first time in its nearly two-decade long history of sending young Jewish adults to Israel for a free 10-day immersive cultural experience, Birthright Israel: Mayanot will be offering a trip specializing in the vegan diet and lifestyle.
My family traveled to Vermont over the December break and, upon arrival, I succumbed to the flu.
If you’ve been to the Ina Levine Jewish Community Campus recently, you’ve probably noticed some big changes, including the addition of Milk + Honey, a new kosher restaurant that has replaced Levi Catering.
The East Valley Jewish Community Center has hired a chef to make challah, pizza and other baked goods at its new Challah Factory.
My 10-year old daughter was helping me get ready for the upcoming holiday and offered to clean up the toy room. Later that evening she remarked to me that after cleaning it all up, the room was messy again from all the kids playing with the toys. She bemoaned the fact that she even cleaned up in the first place. I laughed, and explained to her that the same thing always happens to me, too. For example, I make delicious challah and food for Shabbos each week, and then it’s eaten all up – gone! – and I have to start all over. She smiled.
By the time Sukkot arrives, we are three weeks into nonstop Jewish holiday mode. Some people might be a little tired of cooking, and I don’t blame them one bit.
The Carnegie Deli, a New York City mecca for Jewish foods since 1937, will close at the end of the year.
Rosh Hashanah is around the corner, and many of Phoenix’s Jewish families are looking forward to coming together to ring in the New Year. But if your loved ones cannot make it home for the holiday, a Tucson-based business has a way for you to send the holiday to them.
When Susie Fishbein wrote her first “Kosher By Design” cookbook nearly 15 years ago, she saw an opening in the market for a book in the style of mainstream authors like Ina Garten and Martha Stewart.
Some people take great pride and pleasure in planning their Rosh Hashanah menus for weeks or months in advance, chugging away at kugels and cakes and soup to put in the freezer. I know my grandmother and Aunt Ruth both did their High Holidays cooking all summer so they would be “ready.”
Rosh Hashanah, the Jewish New Year, gives Jews a sense of change and new beginnings. One of the ways to signal that renewal and optimism is to engage our senses: We listen to the shofar, the clarion call of the season, and we eat symbolic foods, such as round challah (representing the cyclical nature of life) and enjoy the sweetness of apples dipped in honey.
Those who attend a cooking demo with Renee Rousso Chernin, the author of “Cooking for the King,” can expect it to be ribboned with food for thought.
BERLIN — In a corner of former East Berlin, where shabby, red brick buildings meet cobblestone streets, lies a new Promised Land.
NEW YORK — Kosher-observant Jews will, for the first time ever, be able to buy food at the New York State Fair this summer. And not just any food, but deep-fried matzah balls with ranch dressing.
I make chicken so often that my kids once told me we were all going to grow feathers and start clucking. But they never complained that it was the same old chicken because it never was. There are few foods as versatile as this worthy bird, so it was always easy for me to prepare it in a multitude of ways. Over the years, I learned that chicken dinner never has to be boring.
Scottsdale artist Deena Goldstein’s work will be on exhibit and available for purchase at Pita Jungle locations across the Valley for 15 months. Her exhibit debuted June 25 at the Pita Jungle at 7366 E. Shea Blvd., Scottsdale, and will move to other locations throughout the 15 months. Goldstein’s acrylic, multimedia, digital and salvage work ranges from the ethereal to landscapes and western art. She is currently a juried artist at Scottsdale’s online Xanadu gallery. Visit deenagoldstein.com to follow the exhibit.
Torah Day School of Phoenix is one of many Valley sites participating in Summer Lunch Buddies, an Arizona-based campaign to support the Summer Food Service Program (SFSP). SFSP is a federally funded child nutrition program that ensures nutritious free meals are available for children and teens 18 and younger while school is out of session. TDSP is located at 1118 W. Glendale Ave., Phoenix. Any child 18 years or younger may come to the facility 9:30-10:15 a.m. for breakfast or 11:30 a.m.-1:15 p.m. for lunch throughout the month of July and will be served a free kosher meal. Call 602-890-3011. Visit eatwellbewell.org/summerfood.
Summer is upon us. And that means swimsuits, summer camps, sticky temperatures — and food trucks.
You know Shavuot is coming when you begin to see cheesecakes everywhere. Countless variations in the bakeries and supermarkets. Endless numbers of recipes in the media. Cheesecake is the iconic Shavuot dessert, as sacrosanct as a Hanukkah latke or Passover matzah ball.
I’m a cheese and dairy fanatic. So for obvious reasons, my favorite holiday is Shavuot.
With Passover comes lots of cleaning, matzah eating and potato peeling. I know, I know – potatoes get a bad rap during Passover because they’re one of the seemingly few things we can eat (and therefore are made very frequently during these eight days). But I say don’t fight the potatoes. Embrace them! They’re cheap, they’re easy, everybody likes them and they really are delicious.
Chef and best-selling author Paula Shoyer offers recommendations that she guarantees will match the Passover culinary tradition while simultaneously enlivening your seder.
The crust requires 3 cups of three different kinds of groundnuts; if you do not have enough of one type, you can substitute another.
Even during Jewish holidays, when food is so abundant, it is possible to eat well.
Temple Kol Ami held its first brisket cook-off on March 20, which featured submissions from 14 contestants who competed for a $100 cash prize.
My love of Italian cuisine was honed at a very early age — there was no lack of Italian restaurants, pizzerias and bakeries. If I had to pick my favorite Italian pastry, it would be no contest — I am #teamcannoli all the way.
The “Inspired by Israel” video contest has started its 10-day period of online voting to determine which 10 video entrants will move on to the final phase of the contest and be evaluated by an elite panel of judges.
Between the challah bake, the Shabbat Project and conferences in Washington, D.C., it's been a busy week.
Shabbat in Jerusalem was like no Shabbat I have ever experienced.