Food

By Elizabeth Kurtz Sweet-And-Savory Champagne-Braised Brick Roast This technique and recipe can be used on any roast or on ribs. The dry rub gives a smoky depth of flavor, and the Champagne...

By P. Samuels As the days get colder, there’s nothing as welcoming to hungry children and spouses as a delicious, warming bowl of soup. The following is not an exact...

By Sandy Eller When we hear the phrase “for the birds,” most of us think of something that is of little value. But for Eliezer Franklin, CEO of...

By Larry Gordon It is impossible to ignore the way in which the emphasis on food and food preparation has virtually exploded over the last decade or so in our...

By Elke Probkevitz It’s so much fun to eat a meal out of a bowl. A grain bowl lets you combine flavors and texture combinations all in one dish. My...

By Sandy Eller Having grown up in Kew Gardens Hills, I can tell you that by and large Queens is the forgotten borough. In summer camp, Brooklyn people would ask...

Sous vide sounds like a fancy culinary term that chefs use, a cooking technique not meant for home cooks. But like most methods, all you need is the desire...

An exhibit at the Islamic Art Institute in Jerusalem. Photo: Facebook. With Palestinian attacks against Israelis being a daily occurrence, the Arab-Israeli director of Jerusalem's L.A. Mayer Institute for Islamic...

By Elke Probkevitz I love this time of year, when we have reason to celebrate with family, food, and festivities. After a long stretch of holiday season, your body is...

National park history and Jewish-American history have frequently gone hand in hand. From the founders of Touro Synagogue – the oldest synagogue in the United States – to the...