Whether you\’re drinking filtered, spring or mineral water, purity has long been considered a desired element in bottled water. But when it comes to purity, only one word can truly capture it all — kosher.
They open, they close — will this latest entry in the kosher restaurant wars survive a year?
In December 2006, the Prime Grill, a branch of the popular New York kosher steakhouse, opened its doors in Beverly Hills promising a new experience in kosher dining. But little more than a year after it opened, rumors spread that the luxurious restaurant on Rodeo Drive was about to close.
Rabbi Marvin Hier fondly recalls bakery-fresh buns and muffins in his lunch when he attended yeshiva. He also admits to a penchant for challah.
Hier hasn\’t eaten challah, let alone matzah, in several years. But this bread-free existence isn\’t part of some Passover-inspired, Atkins-style diet. The founder and dean of the Simon Wiesenthal Center was diagnosed with celiac disease (CD) more than four years ago.
Farmer Phil McGrath had just made his inaugural delivery of 25 boxes of fresh, organically grown fruits and vegetables to Sinai Temple, where organizers of the synagogue\’s new CSA (community supported agriculture) venture stood admiring and even sampling the boxes\’ contents.
My Pesach preparation, like that of so many Americans, usually involves walking to my local supermarket and loading a cart full of Manischewitz products…
The hunt for matzah stretched beyond the afikomen this year. A matzah shortage this week left many Southern California shoppers driving to multiple supermarkets in search of the unleavened bread, which plays a leading role during Passover seders and is used throughout the week.
Akasha Richmond, a self-trained chef and artisan-style baker who has been catering events in the Los Angeles area for the past 20 years, shares some Passover recipes.
He\’s only 28, but Dave Lieberman already has two cookbooks and two television shows on the Food Network. With no formal culinary training, Lieberman is among today\’s hottest young celebrity chefs.
Faye Levy doesn\’t look like anyone who\’s ever had a problem with her weight. The prolific cookbook author stands at 4-foot-10, and weighs about 100 pounds.
But somewhere in the mid-1980s, just as she was working on \”Chocolate Sensations\” and \”Dessert Sensations,\” she realized that testing those recipes, on top of six years at cooking school in Paris — and following every enticing smell into street markets and cafes — had added a lot of weight to her tiny frame.
