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Archive: July 2012

BONE SUCKIN’ FISH SEASONING AND RUB

Posted on July 31, 2012

Bone Suckin’ Seafood Seasoning & Rub 5.8 oz “Born on the North Carolina Coast, our Bone Suckin’ Seasfood Seasoning is all you need to add to add great flavor to your favorite seafood. Use amply for the Bone Suckin’ flavor.” Great on all seafood including salmon, flounder, trout, mahi-mahi, shrimp and scallops. Also great on Continue Reading »

IT’S SUMMER- ENJOY THE MAYO!

Posted on July 30, 2012

FROM PHIL LEMPERT, SUPERMARKET GURU Why is mayo safe for summer parties? Traditionally, mayo is a blend of oil and egg yolks that is seasoned with vinegar, lemon juice, salt and occasionally mustard. Mayo gets its fragile reputation from the egg yolks which can spoil easily especially in homemade varieties that use unpasteurized eggs if Continue Reading »

SUSHI BAR RECHAVIA

Posted on July 27, 2012

Located at 31 Rechov Azah, this little spot is truly a gem. The restaurant features both indoor and outdoor seating. Strangely enough, we have never been there. We drive past it all the time when we are in Jerusalem. We have eaten their food many, many times. It’s just that we always order it delivered Continue Reading »

TISHBI ONION CABERNET

Posted on July 26, 2012

This one was a big winner at the Gourmet Food Show Tishbi Onion Cabernet 2012 sofi Gold Winner: Outstanding Condiment user rating 0.0 out of 5 stars(0) Tishbi Preserves and Condiments are created by Fine Food by Oshra Tishbi at her family’s award-winning winery. Tishbi’s Onion Cabernet combines slow-cooked, caramelized onions and Cabernet Sauvignon for Continue Reading »

A NEW NO SUGAR SWEETENER ENTERS THE MARKET

Posted on July 26, 2012

Fort Washington, PA (July 24, 2012) /PRNewswire/ — McNeil Nutritionals, LLC, the maker of SPLENDA® Sweeteners, announces the launch of NECTRESSE™ Natural No Calorie Sweetener (pronounced Neck-TRESS). It is the only 100 percent natural, zero calorie per serving sweetener made from the goodness of real fruit – monk fruit extract – available at stores nationwide. Continue Reading »

FARFALLE WITH POACHED SALMON AND PEAS (NINE DAYS SAFE)

Posted on July 25, 2012

Ingredients Boiling salt water 1 tsp olive oil 1 pkg (1 lb) farfalle (bow tie pasta) 2 Tbsp butter, divided use 3 dinner-size skinless salmon fillets Kosher salt and freshly ground black pepper ¼ cup water Zest of 1 lemon 1 Tbsp fresh lemon juice 2 Tbsp white wine 10 oz pkg green peas (about Continue Reading »

MOROCCAN SWEET POTATO SKINS WITH DAIRY MARRAKESH DIP

Posted on July 24, 2012

Moroccan Sweet Potato Skins with Marrakesh Dip Luscious sweet potatoes strips are cooked to a crispy golden color and topped with a sprinkling of fresh cilantro. A refreshing Marrakesh dip made from Greek yogurt, orange marmalade and chopped mint leaves accompanies this side. Yield: 24 – 4 strips/potato skins; 2 Tbsp Marrakesh Dip Serving Size: Continue Reading »

HUH! TURNS OUT CHOCOLATE IS GOOD FOR YOU!

Posted on July 23, 2012

Chocolate can be good for you -EU regulator ZURICH, July 17 (Reuters) – The European Food Safety Authority (EFSA) has ruled that cocoa powder and dark chocolate can help people improve blood circulation – a claim made by Barry Callebaut, the world’s largest maker of chocolate products. The Swiss group, which supplies food companies such Continue Reading »

THE QUEENS VAAD STRIKES AGAIN!

Posted on July 22, 2012

Here is an email sent by the Queens Vaad. “July 20, 2012 1 Av, 5772 MEMO TO: All Establishments FROM: Rabbi Chaim Schwartz RE: Tisha B’av Schedule We hope this letter finds you well. As Tisha B’av falls out on Saturday night, no establishment may open at all. On Sunday, July 29th,on Tisha B’av itself, Continue Reading »

VILLAGE GREEN RESTAURANT (ISRAEL)

Posted on July 20, 2012

5 Rachel Imenu, Jerusalem Tel: 02-6500106 Kashrut: Rabbanut Yerushalayim Mehadrin This little restaurant is a bit of a throwback to an earlier era, one of the “Mother Earth” period. It is a vegan/vegetarian restaurant. They are gluten free and only use natural and organic ingredients. They honor different levels of vegetarianism by offering foods both Continue Reading »