Magazine Articles

 

Cocktails Of The Carribbean

 

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Generalizing about “Caribbean cuisine” is difficult once you recognize that the region is actually a mass of islands, most of which have been owned and occupied by various european countries. Over the years, these invaders have added their own flavors, spices and vegetation to the native landscape:

Rum, the undisputed regional spirit of choice, is distilled from the sugarcane that Christopher Columbus brought over to the new World. The spanish were also responsible for introducing the coconut and pineapple to the West Indies. When you look at things this way, the most famous island drink, The Pina Colada, really owes its origins to spain!


 

3 Recipes For The Perfect Burger

 

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There is nothing like a juicy burger, all siz- zling and crackling right off the grill to get the appetite going. I love grilling season and will arm wrestle my husband to see who gets to do the honors.

The Perfect Burger


 

Burgers 101

 

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For such a simple, classic sandwich, there are a surprising number of competing theories on how to make the perfect burger. Chef Mike Gershkovich insists that a true hamburger is made from 100% ground beef. But over at Pomegranate, Brooklyn’s most prestigious supermarket, “meatologist” Ari Heinemann disagrees. At Pomegranate, the most popular ground beef blend is the so-called Perfect Burger, a closely guarded secret recipe involving salt, onion powder, soy sauce and minced onions. And at Wolf & Lamb, Chef Daniel favors a simple mix of salt, pepper, garlic and onion— “seasonings that enhance the natural flavor of the meat, and don’t compete with it,” as Wuensch explained. Both Heinemann and Gershkovich recommend using ground chuck, an affordable and reliable choice.

At Wolf & Lamb, the chefs put aside scraps as they trim top-notch meat cuts like rib-eye and ribs, and then grind those scraps into their famous rib-eye burgers— Wuensch recommends home cooks try the same trick for an affordable way to have burgers made of top-quality meat.


 

A Better Burger – Talking With Chefs

 

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Picture yourself at a barbecue on a lazy summer afternoon. With one hand, you hold a frosty beer; with the other, you bite into a thick, juicy hamburger. Soft bun meets juicy tomato, crunchy pickle and savory, beefy burger in that one perfect bite — THE TASTE OF SUMMER…

That is, at least in theory. Far too often, the burgers I find at backyard barbecues are little more than crusty, blackened pucks of meat drowning in ketchup and mustard. Meanwhile, the humble hamburger is enjoying a haute-cuisine revival at kosher restaurants in New York and across the country.


 

Hybrid Fruits: 3 Pluot Recipes

 

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Pluots are a hybrid of a plum and an apricot and only make an appearance during the summer.

We are thrilled to be presenting you with a true summer fruit and several ways to use it. There are many varieties of pluots, mostly origi- nating from California, and each farm gives their crop a unique name — ranging from Dinosaur Eggs, Flavor Grenade, Dapple Dandy and Flavorglo, just to name a few. Pluots are sweet and juicy with a pink/red interior. They are full of vitamins A and C, and about 40 to 80 calories. Use pluots as you would plums.


 

Four Fantastic Summer Salads

 

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Delicious fresh salads using all your favorite vegetables and some new ingredients you will want to add to your pantry.


 

I Like My Food All Rolled Up

 

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A couple of years ago Pesach, we did an “All Rolled Up” article, featuring Steak Rolls, Eggplant Rollatini, Kishka-Stuffed Chicken, and lots more. It was super popular. To this day, my Chicken Pastrami Rolls get more comments than any other recipe.


 

A Guide To Ancient Grains

 

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You might notice a strange sensation the next time you are strolling down the aisle at your local supermarket.

A prehistoric flashback?
Caveman-like confusion?


 

How To Serve A Yogurt Bar

 

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Our Inspiration: The Mamilla hotel in Jerusalem is a culinary experience like no other. While vacationing in Israel with my family this past winter, the Shabbat weekend we spent at Mamilla was one that took our trip to a whole new level. We were surrounded by gourmet dishes bursting with classic and new flavor combinations; it was a veritable feast for the senses.


 

4 Fish Recipes And How To Pick Fresh Fish

 

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It suddenly became clear to me after a year of living in new york city. I was distractedly looking at the menu proposal for yet another fundraising dinner at the non-profit where I worked, and all of a sudden realized that all the fish options were salmon, salmon, and salmon. Baked salmon, poached salmon, smoked salmon, in a hodgepodge of flavors and textures. Had all the hype about its health benefits made us forget about all other types of fish? Or was it fear of the unknown?

Growing up in Venice, my experience had been different: my mom and her friends always cooked many types of seasonal fish — very simply, with just a handful of fresh ingredients and no sauces that would hide its flavor. This minimalistic sophistication was meant at highlighting ingredients of the highest quality, and finding a good fish was considered at least as important as knowing how to cook it.


 

4 Spring Salads That Wow

 

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Throughout the year, a common Shabbat side dish in America might be butternut squash pies made with store-bought crusts laden with shortening. A dessert might be I-can’t-believe-it’s-not-cream-cheese cheesecake. Chicken might be smothered in duck sauce (what sauce? You mean sugar and cornstarch?) or barbeque sauce (a.k.a. molasses, vinegar and cornstarch)

Hearty Salad with Gorgeous Mustard Greens


 

Why You Should Be Eating More Goat Cheese

 

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Although goat cheese may be a relatively new option for the kosher consumer in the U.S., it has ancient origins and is among the best-known and most popular cheese varieties in the world. Goat cheese can refer to any cheese made from goat’s milk, but is most often associated with the soft variety we find in log-shaped packages in the refrigerated section of the market. Cheeses made from goat’s milk tend to have a distinct tangy flavor and can be used to enhance and add complexity to many different dishes. Cheesemakers also may incorporate herbs, dried fruits or other creative flavorings to goat cheese to provide even more options for cheeseheads everywhere.


 

The Roots Run Deep – The History of Gold&...

 

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Pesach is synonymous with horseradish and horseradish in turn is synonymous with Gold’s. Gold’s is a one-of-a-kind family-run business which started off during the American Great Depres­sion; a true Great Depression start-up. In 1932, hardworking couple Tillie and Hyman Gold started selling their fresh horse­radish and did all the work by hand. Cleaning, cutting, and grating the horseradish roots; measuring and mixing the ingre­dients; filling the jars; pasting on the labels (with paste made at home with flour and water)…all by hand, one jar at a time with a dedicated focus on freshness and quality. The recipe and hard work ethic was transferred through the generations and is now run by the offspring of Tillie and Hyman.

Make Horseradish - A Visit To Gold's


 

Fresh, Fast and Fancy Passover Sides

 

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I had a blast tasting and testing these 7 sweet and savory Seder sides for Passover. All ingredients are easily accessible in both the U.S. and Israel, and all recipes are non-gebrochts. Watch these simple Seder side dishes become staples at your table year-round!

Salad with Pastrami Croutons

Spring Salad with Pastrami Croutons and Balsamic Reduction


 

Winter Comfort Food

 

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Never has there been a winter in need of comfort food as this one.  The freezing cold, the snowy days, all we need is some warmth in the kitchen and in our tummies.  Check out these gourmet comfort food recipes for every night of the week.

Braised Lamb Shanks

Braised Lamb Shanks