Its officially hot dog season if ever there was one, and I freely admit: I love hot dogs. I have even found a way to combine a love of hot dogs with a love of challah with my famous challah dogs.
The 4th of July is just around the corner, and so we are all starting to menu plan for the picnics, barbecues, and cookouts (or whatever you call them) we will be hosting. Hot dogs are a quintessential 4th of July food, and three very lucky readers are about to win a whole bunch of delicious kosher hot dogs and deli meats from the award-winning brand Abeles & Heymann.
For the second year in a row I’ll be out of town and missing out on The Taste of Jewish Culture Street Fair, taking place this Sunday, June 21st in New York City. And I am seriously bummed. Last year there were so many delicious-looking Jewish eats on hand and this year there is going to be even more. More Jewish food!
You’re back in your summer BBQ groove and have invited friends for a day of sizzling fun. Just as you’ve settled into your menu choices, you realize that one of your guests for that “easy” fete you’re planning is vegetarian. Now what!? You’ve been down this route before, serving plenty of vegetable centric sides and maybe even those dry, vegetarian patties you find in the frozen food aisle.
When it comes to husbands there’s no doubt I hit the jackpot. For nearly seven years of marriage, Kenny has proven to be an incredible partner. He humors me when I’m down, encourages me when I’m afraid, supports my wild, imaginative tendencies, and loves me unconditionally. Because he is a good partner, I had a hunch Kenny would be a good father, too. Still, I never could have anticipated how good, until we welcomed our little bundle of joy two months ago.
I’ve never been a huge zucchini fan. I have found that it is generally not prepared well and turns out mushy and rather tasteless, even though it can be quite sweet and delicious when sautéed simply with butter, or delightful and fresh when served as a raw salad. But it was this zucchini bread recipe from Chef Ashley Christensen that really turned my view on the subject of zucchini.
Rosewater had always been one of those ingredients that frightened me a litte. It was exotic and unfamiliar, but there was also a certain allure that kept me wondering what I might do with it. When I came across a display of Turkish rosewater in the Levinsky market of Tel Aviv last summer, I decided to conquer my fear and bring some home.
You got through Mother’s Day, Memorial Day weekend and even Shavuot. But it’s not quite time to relax yet folks, because Father’s Day is almost here. Another weekend to reserve for family celebrations and another round of gifts to procure. If the special dad or guy in your life loves to be in the kitchen, at the grill or engrossed in a good cookbook, then we’ve got a couple of great gift ideas to show him how much he is adored.