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A year of learning Torah through food
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It’s the end of summer 2014. Rosh Hashanah is approaching, and with it the finale of the seven-year shmita cycle, a time when agricultural land lies fallow in
The young Jewish chef who made vegan food tasty — long before Beyonce made it cool
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There’s a buzzy new eatery on the corner of Bleecker and MacDougal streets in Manhattan’s Greenwich Village.
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- July 31, 2013 Don’t worry,
Beyond the bagel: Breaking the Yom Kippur fast with flair
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By the time the fast is over on Yom Kippur, the last thing you want to be doing is potchkeing in the kitchen to prepare lots of food.
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- November
Sukkot recipes that bring tastes of autumn
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Sukkot is such a beautiful holiday: eating outdoors, decorating the sukkah and enjoying the flavors of fall with family and friends.
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- November
For Chanukah, breakfast latkes two ways
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I first tasted latkes for brunch at a trendy eatery on the Lower East Side about six years ago.
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- November 20, 2015 The Jewish Force awakens: A
New microbrew made from Boston river water — with Israeli tech
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An Israeli-founded water purification company has teamed up with Boston-based Harpoon Brewery to channel the once-famously polluted Charles River into a new
Food: Deep Jewish roots in Tuscany
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On Oct. 1, Horwich, founder of the 5-year-old Meal and a Spiel quasi-roving cooking school, hosted an event cheekily called “Sukkot for Goyim.” All of her
Cheshvan: Mushroom and Bean Soup
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In Israel, we begin saying the prayer for rain at the start of the month of Cheshvan (saying the prayer starts later outside of Israel).
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Recipe: Chopped liver with wine aspic
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Jewish cuisine has always gotten a bad rap, and very often I hear the expression that “heavy Jewish food” is not healthy, but we have been cooking nutritious
At a Jewish food conference, dead lambs and pot lox help reach a new generation
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The night before the slaughter, the goat appeared in my dreams, crying. I awoke, startled, at 3 a.m., then tried to go back to sleep.
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- September