The Kosher Gourmet

Tuesday, 18 March 2008

Purim is an almost-anything-goes holiday where it's even encouraged to drink alcoholic beverages( if driving home, be sure to have a designated driver). Kids and adults alike masquerade in costumes. During services, the evil Haman is mocked with...

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Thursday, 20 November 2008

Check out our new Archives. For more information please check these links Medical Information Medical Information 1 Death Certificates

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Thursday, 20 November 2008

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The Kosher Gourmet

Thursday, 03 April 2008

The dressings are the draw for many restaurant salads, but those sweet and tangy mixtures can toss lots of extra calories and fat grams into your bowl. I took some of my favorite dressings home and tried to make them healthier with the help of chef Todd...

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The Kosher Gourmet

Thursday, 10 April 2008

Michael Feldberg:An all but forgotten Colonial doctor who put his Jewish values before his life Jordan 'Gorf' Gorfinkel's'Everything's Relative' gets philosophical JWisdom:Four Rabbis in Bnei Brak by Rabbi Mordechai Becher April 8, 2008 Caroline...

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The Kosher Gourmet

Wednesday, 14 May 2008

The arrival of true spring salad greens is always an exhilarating moment. After a long winter's yawn, the delicate leaves signal the start of lighter, more healthful meals. Spring greens - usually a combination of mizuna, tatsoi, red oakleaf, sorrel,...

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The Kosher Gourmet

Thursday, 05 June 2008

On Shavous, the holiday which marks the receiving of the Torah at Sinai, there is a custom - explained elsewhere on JWR - to serve dairy dishes. Blintzes, kreplach and knishes stuffed with dairy foods are all typical dishes. Make from scratch and you...

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The Kosher Gourmet

Thursday, 12 June 2008

Rabbi Avi Shafran:What would Hillel say? Jonathan Tobin:UNRWA and NGOs: The Real U.N. 'Insult' JWisdom:Sara Yoheved Rigler: Greatness Made Simple: How a momentary decision shifted life's course and destination June 6, 2008 Rabbi Pinchas...

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The Kosher Gourmet

Wednesday, 16 July 2008

Here's a cool, fresh berry and steak salad for warm summer evenings. It's a one-dish meal that can be ready in less than 15 minutes. Berries are at the height of their season. They add sweetness to the tangy dressing of Dijon mustard- and...

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The Kosher Gourmet

Wednesday, 30 July 2008

Much of the produce flooding farmers markets this month can be turned into 'quick pickles.' Fruits and vegetables are cooked briefly before mixing them with a spiced vinegar solution. The finished pickles will remain good in the refrigerator - not the...

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The Kosher Gourmet

Wednesday, 20 August 2008

Here's a simple meal made with shiitake mushrooms, chicken, cashew nuts and an Asian dressing. It's perfect summer evening fare, warm or at room temperature. Most supermarkets stock toasted sesame oil, which lends a nutty flavor. Steamed Chinese noodles...

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The Kosher Gourmet

Wednesday, 27 August 2008

It's seems sad to cut into the gorgeous, shiny deep purple skin of an eggplant just to make a meal. And perhaps that's why some people buy them but never cook them, as if they were mere decoration, like those fancy, frilly leafed cabbages you see in bank...

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