I’m on the hunt for a good, old school and heimish gefilte fish recipe. I know, I know. These days, the kosher culinary world is all about the cutting-edge sophisticated kosher interpretations … more

INGREDIENTS: 4 teaspoons olive oil 4 cups onions chopped 2 tablespoon fresh garlic, chopped 1/2 teaspoon salt Fresh ground black pepper 20 … more

It’s heeeeeeeere! Last week before Pesach. I’m usually done with all my shopping and started kasheing my oven, stove etc. Unfortunately, this year (due to neck issues from being … more

Normally, with baseball season starting yesterday, I would be writing about my beloved team, the Atlanta Braves. In the past, when the season started, I was proud, excited and psyched to cheer them … more

When I married in 1983, my friends were either renting apartments in Forest Hills, Riverdale or Flatbush. We chose Forest Hills. It was a nice Jewish community, only a 25 minute subway ride to … more

The Jewish Star columnist Judy Joszef demonstrated how to make hamentashen for residents of the Woodmere Rehabilitation Center. Cindy Kunst and David Hill, along with 10 others, had a great time … more

Although the last graduates of the Brooklyn Talmudical Academy (BTA) and the Central Yeshiva High School for Girls left the East 14th building over 35 years ago, it was still sad to hear about … more

This week, when I was teaching a class of continuing education students, we touched on some of the people I have encountered throughout my career. My wife and I owned Kossar’s, a well-known … more

Yesterday I accompanied my daughter for a bridal gown fitting. It was her third appointment; during it, she tried on the muslin. A muslin, made from inexpensive fabric, is used to test the … more

For most of my 29 years, I’ve been spoiled rotten when it comes to kosher food.  I was raised not only in New York City, but in the borough of Brooklyn, the kosher capital of the world … more