October 26^th 2011By Jamie Geller

January 10^th 2013By Shifra Klein

This is a full of flavor chicken soup that can be used as chicken stock as well. Double the recipe and freeze the stock for future use. Using chicken bones imparts a strong chicken soup flavor. An easy way to serve the vegetables in the soup is to place all the vegetables in a separate serving bowl and serve it family style.

August 31^st 2011By Jack Silberstein Jacks Gourmet

April 4^th 2013By joyofkosher

Enjoy this Jewish twist on the classic Vietnamese dish, Pho with egg noodles from Manischewitz, the winning recipe from the Manischewitz Cook-Off 2013.

March 1^st 2010By Jamie Geller

October 25^th 2010By Tamar Genger MA, RD

November 25^th 2011By Pam Reiss

I use fresh okra in this recipe, but if you can’t find it, you can use frozen. Don’t be alarmed by the somewhat slimy juices okra gives off. All the sliminess will disappear as it cooks.