Jewish Food

Eat, Drink & Be Merry this Passover

April 6th, 2011 | by JLedger

Passover 2011 offers big variety of Kosher for Passover Spirits, More Gluten-Free & Organic ... Read More →

Feature Stories

From the kitchen of… Leah Koenig

March 24th, 2011 | by JLedger

Food writer Leah Koenig is author of the newly released “Hadassah Everyday Cookbook” (Rizzoli, 2011). Former editor-in-chief of the award-winning blog, “The Jew & The Carrot,” Koenig write a monthly food column in The Forward called ... Read More →

Jewish Food

From the kitchen of… Jayne Cohen

March 24th, 2011 | by JLedger

Food writer Jayne Cohen’s newest book “Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations” (Wiley, 2008) ranges from traditional Ashkenazi fare and tempting Sephardi choices to inspired variations for the contemporary palate. She ... Read More →

Jewish Food

Fish dishes for Passover

March 22nd, 2011 | by JLedger

There are two fish camps when it comes to Pesach, those that insist on serving gefilte fish and those that well, wouldn’t serve it if it were the last food on earth and Moshe was coming ... Read More →

Jewish Food

Eating Light on Passover

March 22nd, 2011 | by JLedger

One of the biggest problems with the week of Pesach is that so much of the food is so heavy. Eggs, oil, matzo meal and meat, lots and lots of meat and chicken and then maybe ... Read More →

CT News

Family that cooks (kosher) together

February 23rd, 2011 | by Ledger Online

Father and son chefs open new restaurant in Bloomfield... Read More →

Jewish Food

Bagels: Cuisine and Culture

February 3rd, 2011 | by JLedger

More than just a piece of dough that’s boiled and then baked, the bagel has a special place in Jewish culture, history and even humor... Read More →

Jewish Food

Slice of Life: Recipes for Tu B’Shevat

January 12th, 2011 | by JLedger

We don’t need any matzo for a Tu B’Shevat seder... Read More →

Jewish Food

Cholent 101

January 5th, 2011 | by JLedger

Because cooking is religiously banned on Shabbat, every Jewish culture has developed a traditional stew that’s simmered overnight on Friday to provide a hot meal on the day of rest. From “cholent” in Yiddish-speaking communities to ... Read More →

Jewish Food

Great holiday gift: The Pineapple

November 11th, 2010 | by Ledger Online

There is always the problem of what to bring as a hostess gift when you've been invited to share a yontif meal with friends. I bring wine and fruit. My favorite fruit of choice is the pineapple... Read More →