Food 586 articles

After leaving Holland and going back to England to work I settled in Newcastle upon Tyne in the north east of England. It is steeped in history from Roman times. Benwell,...

YOU CAN TRY THIS RECIPE WHICH I FOUND FOR YOU Soak the Esrog for 1 week in water, changing the water daily Slice unpeeled Esrog very thinly, and remove seeds Boil...

Each person has their own special memories of Sukkot, but one of the most beautiful memories I’ve ever heard was shared by my assistant Shelley Sefton. The first time she met...

In regards to noodle kugel, I am assuming you are pre-boiling the noodles. Most noodle kugels have a crunchy top. If you would prefer a softer top, you can try one...

About 6 servings Ingredients: 1 loaf stale sliced white bread 4 Tablespoons (½ stick) margarine ½ cup golden raisins 1 cup sugar 3 large eggs, beaten 2 cups Pareve milk 2...

After leaving chefs school and working in England for the first 2 years, I decided to broaden my knowledge and culinary skills and apply for work in Europe. After sending many...

You should be able to use the PAREVE whipping cream instead. Let me know how it comes out and save me a piece!

Probably my favourite trip which I have taken while pursuing an exciting career as a chef, was to visit the city of Tromso in northern Norway. At the time I was...

Summertime always brings back memories of my visits “back home” with my family. When my three children (now all married, with families of their own) were young, I would travel to...

Chocolate Mousse: Ingredients: 300 g (1½ cups) dark chocolate, chopped 2 Tablespoons Pareve milk 6 egg yolks 100 g (scant ¼ cup) confectioner’s sugar 500 ml (2 cups) Pareve whipping cream...