Today is April 28, 2025 / /
Today is April 28, 2025 / /
Frankly, we like KASHRUS CONSCIENCE, a service of the Kosher Information Bureau located in Sherman Oaks, CA. We find that it tends to stick to the halacha and not get caught up in the mindless politics of kashruth. Usually. Recently, we re-read the Kislev, 5770 issue and took note of the following in an article Continue Reading »
CoQ10 Providing a Healthy Glow BY: Heather Granato “Antioxidants that have been scientifically proven to be effective for topical application are the fastest and most effective way to counteract skin’s age damage caused by free radicals,” said Linda Miles, L.Ac., D.O.M., vice president, derma e®. “As retailers become more knowledgeable of the existence of skin-care Continue Reading »
Butters in a Nut Shell BY: Sandy Almendarez Working for Peanuts While many nut butters make up the market, peanut butter is still the king in conventional grocery stores, making up 82 percent of the nut butter sales, at $99 million, according to SPINS. And, according to Mintel, it was the top nut for new Continue Reading »
Two new crackers have come to the grocer’s shelf: From Partners, comes Everything and More, no sugar added, all natural, no hydrogenated oils, 340mg Omega 3 per serving multigrain crackers with olive oil and a soupcon of sea salt. The second cracker is: Everything and More, multigrain with olive oil artisan flatbread crackers. These have Continue Reading »
KOSHER FOOD AT JFK (STAR-K CERTIFICATION) Terminal 5 Jet Blue Terminal 4 El Al, Virgin Int’l Terminal 8 American In terminals 5 and 8, kosher food may be found under the name CIBO EXPRESS WITH BOX CHEF IT MUST SAY BOX CHEF ON THE LABEL. In terminal 4, you will find the kosher food place Continue Reading »
Wild Planet Foods introduces Wild California Sardines and Wild Alaskan pink salmon. All of these products are sustainably caught fish. Sourced from California at the same central coast fishery that made Monterey (ie, Cannery Row) famous, these sardines come in four varieties: packed in spring water, packed in marinara sauce, packed in Extra Virgin Olive Continue Reading »
FROM GREAT KOSHER RESTAURANTS MAGAZINE Prime Grill will be opening up a new restaurant on the Upper West Side of Manhattan, called Prime Ko. It will be a Japanese steakhouse serving top quality, moderately priced authentic Japanese cuisine. They will probably open at the end of February, beginning of March. Address is 217 West 85th Continue Reading »
We meant to change the line in the previous post about the Hollandaise sauce being good on chicken! We meant to change it to fish!! Needless to say, we took the recipe from a non kosher source and were sloppy in our editing. Please forgive us!!
How to make hollandaise sauce by Karen Fernau The Arizona Republic Hollandaise is proof that food is a science. This rich, classic sauce must be prepared slowly or the egg yolks will cook too long and scramble. The butter will separate if it’s too hot and solidify if too cold. It’s tricky, but worth the Continue Reading »
Salmon in Cranberry-Clementine Butter Sauce by Meghan Pembleton 2 clementines or tangerines, or 1 orange 1/4 cup sweetened dried cranberries 1/2 tablespoon olive oil 2 skinless salmon fillets (about 4 ounces each) 1/2 teaspoon each salt and pepper 3 tablespoons butter 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary Scrape zest from clementines, Continue Reading »
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