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CategoryFor 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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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..
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..
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..
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..
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..
Kislev: Rainbows, oil and salt
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During the month of Kislev, which begins later this week, we celebrate Chanukah.
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Finally, a kosher restaurant with Michelin acclaim in Paris
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With 84 Michelin-certified restaurants and a combined total of 115 stars, the French capital offers a dazzling..
Pigeon meat and 5 other kosher trends to watch
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Walking around the exhibitors’ hall at Kosherfest, the annual kosher food trade show, is like finding yourself at the..
Teaming up, Welch’s and Manischewitz challenge kosher grape juice monopoly
Welch’s is coming to seder this year.
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