Jerry has wonderful memories of davening on yomim tovim with his father in Rabbi Landau’s shetible in Flatbush. His father loved the timeless melodic nusach of the davening, and he sang … more

While a guest at Rabbi Berel Wein and Rebbetzin Jackie Wein, A”H for Shavuot in 1985, I had the pleasure of enjoying the most delicious homemade challah. more

For one Cincinnati native who has relocated to Long Island, the upcoming Purim holiday and the fall High Holiday season trump Chanukah as perfect opportunities for gift-giving. David Frankel, now … more

Anytime is a good time for a great new cookbook. True, Mother’s Day has passed, but if you missed a gift, or are feeling like you need another one, this new cookbook … more

How many people will be coming to your Seder who have food issues, from gluten sensitivity to outright allergies? Allergy and sensitivity issues are becoming more and more commonplace and require a … more

Hot! Hot! Hot! The weather is doing what it does in the summer. It heats up, the humidity rises and the air stops moving. Stale and hot. If you can get to the beach, go. If you have air conditioning, … more

After meeting Jack Silberstein last week in his Brooklyn office and cooking his wonderful Beef Merguez Sausages, I’d like the share my findings. First I sautéed the sausages in a … more

By mid-summer, I’m looking for ways to use up all the summer squash that is inevitably overgrowing in my garden. Making a baba ganoush-like dip with zucchini is my favorite way to use up this … more

In researching some history for the intro to this column, I came across Washington’s 1789 proclamation for the first Thanksgiving in which he mentioned the “peaceable and rational … more

Having worked as a pastry chef for many years, I thought I knew all there was to know about the inner workings of an industrial kitchen. At least I thought I did. That was before I managed to get myself on a list of just 15 passengers (aboard Royal Caribbean’s The Explorer of the Sea cruise liner) to tour the main kitchen with Executive Chef Patrick J. McCabe. With the information I learned on that tour, as well as all the information I received from sweet talking every steward, chef, head waiter, matre’d and bus boy that would speak to me, I decided to write my article aboard the cruise liner.  more