From Washington to Philadelphia with a ‘kosher twist’
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
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
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
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
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
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
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
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
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
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...