Red Wine Braised Beef Brisket

Posted on August 19th, 2018
From Martha Stewart
This article is featured in Jvillage Network's Rosh Hashanah & Yom Kippur Holiday Guide. For more articles, recipes, crafts, and ideas, visit here. 


Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. A wonderful addition to your holiday table this New Year. 

If this recipe isn't to your liking, Martha has many other ways to prepare brisket. Check it out!
 

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FALAFEL DOGS

Posted on August 12th, 2018
By Avi Katz for JoyofKosher

 

Who would've thought of combining the American classic hot dog with a famous Israeli food? Only a chef who thinks outside the box. 

You must try this unique combination of wrapping falafel around a hot dog and frying it to golden perfection. The falafel dog, created by my mentor Chef Shelly Ostrow of Holy Cow in Memphis, TN, is a Southern favorite with an Israeli twist which your whole family will enjoy.

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33 Vegetarian Recipes Perfect for Summer

Posted on August 5th, 2018
by Shannon Sarna for The Nosher for myjewishlearning.com 


Summertime is all about the barbecues and indulgent vacation eating, right? But it’s also about an abundance of fresh fruits and vegetables finally in season.
 
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What's With The Cheese

Posted on July 29th, 2018
From Jewish Treats


There are few types of food with as many variations as cheese. Like all dairy products, only cheese that has been made with the milk of a kosher animal can be kosher. (For those celebrating August’s National Goat Cheese Month, that’s good news, since goats are kosher animals.)

Unlike milk or butter, however, the qualifications for kashrut are a bit more complicated than simply the source of the dairy. In fact, there is a specific prohibition in the Talmud against the consumption of gvinat akum, literally the cheese of heathens.

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Mukimame and za'atar patties

Posted on July 22nd, 2018
By Sarah F. Berkowitz for FromtheGrapevine
These gorgeous green soybean patties make a fabulous meal with a side of tahini and Israeli salad.


Living in the South, I hear a lot about fritters and frying – whether it’s okra, collard greens, fried green tomatoes, or one of many other formerly unknown foods. And I have a lot of fun merging these Southern gems with my Israeli roots – like in these soybean patties spiced with Mediterranean za’atar spice. The tahini drizzle is a perfect finish for these gorgeous, green patties, and a side of Israeli salad makes it a complete meal (pita optional!).

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