Sometimes there’s just not enough time to do all the things we want to do, and that includes cooking. Things like InstaPots and slow cookers help — if we remember to do all the prep … more

It pains me to hear people rave about corn flakes as the ultimate topping for a sweet kugel. As a kugel connoisseur, I can assure you that adding a sweet, sawdust-like topping is the quickest way to … more

If you’ve spent time in Israel, you know tahini. The nutty spread, called tahina there, is made of pressed, roasted sesame seeds, and is served on just about … more

Dining at the Milky Way was an experience — kosher food with zip and a dash of ethnicity served up in a cozy atmosphere where family photos and Leah’s paintings lined the walls. It … more

This is one of my favorite times of year, the time I get to clean out the pantry and start all over again after Passover. It is the time to use up all the half bags of rice and pasta and cans of … more

Danish pastry is really French and was invented about 350 years ago (according to the Danish baker’s union) by a French apprentice baker named Claudius Gelee. He forgot to add the … more

This week, when I was teaching a class of continuing education students, we touched on some of the people I have encountered throughout my career. My wife and I owned Kossar’s, a well-known … more

Even the most finicky wine snob won’t be able to “pass over” the new generation of kosher wines. Increasingly, the current mindset is that since Jews are commanded to drink four … more

Focaccia is made with a very soft dough, slightly rich from generous amounts of added oil that helps it become crisp-edged as it bakes. As I was working on this recipe, Netflix’s “Salt … more

This may be surprising, but Jews have a long and very influential history in the alcohol industry spanning Europe, Israel and North America. For most of the 1800s, Eastern European Jews held a … more