Food & Dining

From Washington to Philadelphia with a ‘kosher twist’

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Merion Station, Pa. — When she left Washington, D.C., for Philadelphia, Karen Nicolas opened a new chapter in her cooking career, stepping into the...

Not your bubbe’s kosher meals

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Call it a different approach. Michael M. Medina wanted to start his own food business. Yet instead of taking the culinary collegiate route, the...

A chocolate dream come true

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For those seeking a unique and delicious chocolate experience, look no further than the newly opened Max Brenner Chocolate Bar, located on Woodmont Avenue...

Shmaltz Brewery struts its stuff

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  Condensation beaded on the glass as Ben clinked glasses with his friends Dave and Alex and with a chorus of “L’chaim,” they all took...

Scanning for kashrut

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  Now all you need in Tel Aviv to determine the standard of kashrut at a restaurant is a smartphone. The Tel Aviv Rabbinate has started...

Website allows food operators, distributors to do business

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IT professional and businessman Harry Kozlovsky said the key to any successful start-up is identifying a need in the marketplace and establishing a business...

The brave, new world of dating

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by Meredith Jacobs Managing Editor Yenta the matchmaker has gone virtual with websites like JDate.com and JMom.com . But how’s a nice Jewish girl (be she...

Area ‘foodies’ name top 10 favorite Passover recipes

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by Susan Barocas “Inspired by tradition. Delivered with a twist.” This isn’t just the Jewish Food Experience (JFE) slogan, but what we see happening today with...

From retail to writing

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by Emily acobs Staff Writer Russ & aughters in New York’s Lower East Side has been serving up the best in smoked fish, caviar and specialty foods since...

Saffron-infused couscous – an Indian Sukkot

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4 cups Israeli couscous Large pot of water 2 teaspoons canola oil Bring water to a boil, add couscous and reduce heat to medium, stir and cook...