In the Kitchen
263 results total, viewing 251 - 260
Pesach, ahhh so many memories. I loved helping my mom clean the house, line the cabinets with shelving paper and the counters with contact paper (I'll have you know there was not one air bubble left on the contact paper when I was finished with it!). more
One of my favorite Shabbat foods growing up was potato kugel. Not the type that most people make today. I'm talking about hand grated, pan-fried and flipped, crisp on both sides, mouth watering kugel. more
Exquisitely simple, yet enormously complex, the egg is one of nature's marvels. Eggs are the backbone of many baked goods. They also provide steam for leavening or moisture for starch. more
Mushrooms are one of my favorite foods. They’re an irresistible source of extraordinary flavors, textures, and aromas. more
Purim, it’s that time of year again. The most festive, feel good holiday of the year, with drink till you drop, feast till you’re stuffed and over the top partying while masquerading. And it’s the only holiday that will continue to be celebrated after Mashiach comes. more
Soufflé, the word itself can be rather intimidating. Of all things culinary, the mention of a soufflé seems to strike fear in many. more
I’ve always wanted to compare apples to apples, and figured, since the recipe I’m sharing with you this week is an apple cake, what better time than now? more
Salads can take their place proudly at any stage of a meal. Crisp and crunchy or lightly cooked to perfection. They can be complimented with a delicately flavored dressing, and be served as a first course, without dulling your appetite. They also make perfect accompaniments to a main dish. more
This coming Sunday is Super Bowl Sunday. Although I’m a  Dolphin’s fan, I’ll be cheering on the Giants, alongside my husband, Jerry and close friends, who are diehard fans. more
Having worked as a pastry chef for many years, I thought I knew all there was to know about the inner workings of an industrial kitchen. At least I thought I did. That was before I managed to get myself on a list of just 15 passengers (aboard Royal Caribbean’s The Explorer of the Sea cruise liner) to tour the main kitchen with Executive Chef Patrick J. McCabe. With the information I learned on that tour, as well as all the information I received from sweet talking every steward, chef, head waiter, matre’d and bus boy that would speak to me, I decided to write my article aboard the cruise liner.  more
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