Today is January 6, 2025 / /
Today is January 6, 2025 / /
It seems that before there were kosher Chinese restaurants, there were kosher restaurants that served a bit of Chinese food, and some restaurants that served some kosher dishes, some Chinese and some other items as well — maybe casting a wide net to appeal to a variety of immigrant groups. For example, ads in several Continue Reading »
Ingredients Bone Suckin’® All Purpose! Seasoning & Rub, 3 Tbsp Whole Chicken, 1 Lemon, 1 Garlic Cloves, 3 Celery, 1 cup Small Red Potatoes, 10 Carrots, 2 cups Yellow Onion, 1 Method Step 1 Remove inside chicken parts of chicken and save for stock or gravy if needed. Step 2 Pat chicken dry. Step 3 Continue Reading »
It depends on how you store it and whether or not it’s been peeled. A whole, unpeeled garlic head will last quite a while (about six months). An unpeeled clove that has been separated from the head, meanwhile, will stay good for about three weeks. Once you peel garlic, you’re going to want to use it within Continue Reading »
INGREDIENTS 1⁄2lb uncooked pasta 1⁄3cup olive oil 4cloves garlic, chopped 1⁄2teaspoon basil (fresh, chopped) 1⁄4cup parsley (fresh, chopped) 1⁄2cup parmesan cheese DIRECTIONS Cook pasta until Al Dente, Keep warm. Heat oil in 10″ skillet, over low heat. Add garlic, cook slowly and gently till light gold. Remove from heat and stir in parsley and basil. Add hot pasta to skillet, toss to coat Continue Reading »
INGREDIENTS 2 pounds ground beef 1 large onion, chopped 1 green pepper, chopped 8 ounces fresh mushrooms, sliced 4 cloves of garlic, minced 3 cups water 1 can (29 oz.) tomato sauce 1 can (28 oz.) diced tomatoes, undrained 1 tablespoon Italian seasoning 1 teaspoon paprika 1 teaspoon sugar 1 teaspoon crushed red pepper flakes Continue Reading »
What You’ll Need 2 (4-ounce) boneless, skinless chicken breasts 3 tablespoons olive oil, divided salt, to taste pepper, to taste 1/2 lemon, zested 1 clove garlic, grated 1 tablespoon fresh rosemary 1 tablespoon chopped fresh parsley 2 tablespoons all-purpose flour 1 shallot, thinly sliced 1/2 lemon, juiced 1/2 cup kosher, dry white wine 1 teaspoon Dijon mustard Continue Reading »
Every Jew has a seltzer story. From the adorable – my brother’s first word was “seltzer”—to the morbid – a family friend’s grandmother died due to a fatal de-capping (true story!) – the fizzy stuff is a familiar facet of Jewish life. For Jews from the most Hasidic to the most secular, this carbonated beverage Continue Reading »
INGREDIENTS SESAME NOODLES 1lb spaghettini (get the thinnest spaghetti you can find) 1⁄2cup soy sauce 1⁄4cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own) 1⁄3cup sugar 3scallions, thinly sliced 1⁄4cup sesame seeds (or more) FUNKY CHICKEN 1⁄4cup soy sauce 1⁄4cup teriyaki sauce 2garlic cloves, minced Continue Reading »
Why Does Ground Beef Turn Gray? Fresh meat appears somewhat purple when you cut it. In fact, meat only turns red when a pigment within it called oxymyoglobin is exposed to oxygen, according to the U.S. Department of Agriculture (USDA). So, while the outer layer of ground beef may be red (as you would expect), a Continue Reading »
Summer not only brings an increase in sunshine (and subsequent complaints about humidity), but also an abundance of our favorite warm-weather produce. Plucked and distributed at their plumpest, sweetest, and juiciest, these fruits flourish when chances of rain are high and temperatures are far from low. But no summer fruit seems to shine more than Continue Reading »
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