Chef Marty Levin

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	Select an Archives Section: JP Archives: Recipes 73 Archived Articles Found in Recipes Next 20 Articles > 1) Posted Sep 01 2010 Simple Plank-Roasted Salmon With Herbs By Chef Marty Levin Read Article 2) Posted Jun 02 2010 Tampering With Traditional Fare By Jamie Geller I sometimes -- ok, often -- envy my friends who cook daring, exotic dishes and throw crazy things like fruit into veggie salads. Innovative stuff like that doesn't go over so well in my house. I can prepare it, but Hubby will stare down at the unfamiliar thing on his plate with suspicious distaste. He's a creature of habit, even more so a creature of tradition. Not only does he want to eat the same things, he wants it prepared in the most traditional way. To him, it's not really Shabbos without classic gefilte fish and chicken soup. And even when its 99 degrees outside, steaming hot cholent and potato kugel better be on the menu. Read Article 3) Posted Mar 24 2010 Countdown to Pesach: The Changeover and Final Cleaning By Jamie Geller with Rivka Slatkin This is the final cleaning phase and your vacuum cleaner is going to be running all week long! Go over all the bedrooms, living spaces, offices, the dining room, kitchen - every possible area that needs to be vacuumed. Read Article 4) Posted Mar 11 2010 Countdown to Passover: Establish a Passover Center, Shop and Clean By Jamie Geller with Rivka Slatkin Order your meat now before the prices go up. That's right, now is the time to get the best deals on Passover meat purchases. And the best part is that you don't have to take delivery until closer to Passover. Read Article 5) Posted Dec 02 2009 Apple Country By Jamie Geller One of the cool benefits of living way north of the GW Bridge and the Big Apple is that we are in real apple country. On a whim, we can take the kids to a local orchard not ten minutes from our house, and become one with nature. It feels just like the olden days - only back then, the farmers would pay hired hands to pick the apples, while we actually pay the farmers to please, please let us harvest their fruit. Read Article 6) Posted Nov 25 2009 Always Room On The Shabbos Table By Shoshana Greenwald It's time for the next chapter in the re-education of kosher cooks. First came correctly pronouncing quinoa, incorporating edamame into salads and soups, and who can forget the strawberry mango salad? Now, there is a mass of new recipes available with the introduction of Kolatin, a parve bovine-based, kosher gelatin. Espresso panna cotta, here we come. Read Article 7) Posted Nov 18 2009 Quick & Kosher Shopping: Gefilte Fish By Jamie Geller Q & A with Jamie Geller and Robbie, Kosher.com's Fish Expert Read Article 8) Posted Oct 21 2009 Quick & Kosher Shopping: Ground Beef (Part 1) By Jamie Geller Q&A with Rabbi Berel Wolowik, Kosher.com Meat Expert Read Article 9) Posted Oct 07 2009 Quick & Kosher: The Easiest Post-Hakafot Bash Ever By Jamie Geller We did it last year, and we're doing it again this year - hosting the last meal of Simchat Torah for half a dozen couples, along with their holiday guests, and their kids, and their kids' guests, and their guests' kids -- at our house. As my Bubby would say, k'nayna hora (loosely translated - "I never saw so many people packed into one house - they should live and be well."), we're talking about a BIG crowd. It all happens after Hakafot - when the kids are high on Torah songs and the adults are exhausted and hungry. Read Article 10) Posted Sep 16 2009 Holiday Honey Cake Chef Steven Weintraub, executive chef of Borenstein Caterers, provides his special recipe for cakes that will be served on El Al flights as well as in the first and platinum business class King David Lounges. Read Article 11) Posted Sep 16 2009 A Sweet New Year By Tamar Ansh Rosh Hashanah and the ensuing Sukkos holiday season are nearly upon us, and if you are a busy person but still like to serve nice meals, then you are surely thinking about how and what to cook. Below, you will find some great recipes that can be prepared in advance and then frozen. This way you can concentrate on yom tov itself and enjoy time with your family. Read Article 12) Posted Sep 02 2009 OU Presents New Yom Tov Recipes Food is an important part of Jewish holidays, even the Yom Kippur fast day, which is preceded by a major meal and followed by a break-the-fast meal. Orthodox Union recipe expert Eileen Goltz has submitted the following recipes for Rosh Hashana, Yom Kippur and Sukkot. They include entrees, side dishes and desserts. Read Article 13) Posted Aug 26 2009 Rochelle Rothman's Freezer Tips By Rochelle Rothman Read Article 14) Posted Jun 24 2009 Burekas By Denise Phillilps These popular little puff pastry parcels are usually filled with potatoes, mushrooms or spinach and cheese. They can be served as snack, as finger foods at a Shabbos kiddush, or as part of a summer picnic. They are a genuine Sephardic-Jewish creation, copied by others throughout the Eastern Mediterranean. They can be served hot or cold; you can prepare them in advance, and then freeze, unbaked. Just pop them into the oven when needed. Read Article 15) Posted Apr 07 2009 Passover Dishes From Around The World Pomegranate's executive chef, Michael Schultes, recently demonstrated gourmet Passover dishes from around the world at the Coney Island Avenue store in Brooklyn, NY. The following recipes are available in-store. Read Article 16) Posted Mar 26 2009 Roasted Red Pepper and Carrot Soup By Denise Phillips Soup is one of the best starters for a Seder meal because it is so easy and quick to serve, especially if you have a large crowd at the table. This recipe is a delicious, vibrant and tasty soup, which can be made in advance and uses readily available low-fat Pesach ingredients. Cooked with garlic and basil, it is full of the flavor of the Mediterranean and provides a delightful change from regular carrot soup. Read Article 17) Posted Mar 18 2009 Persian Chicken With Mint, Parsley & Dried Fruit By Denise Phillips This colorful Persian Chicken dish with mint, parsley and dried fruit is perfect for Passover as it is easy to prepare and ideal when you have extra guests. As I use the breast of chicken, there is no carving involved and serving is straightforward. The recipe is cooked in a delicious flavored turmeric stock, so should your Seder go on for longer than expected, the chicken will not dry out. Sephardim would tend to serve it with rice, but in my Ashkenazi household, I serve it with roasted potatoes. Read Article 18) Posted Mar 11 2009 Pesach - Let My People Cook! By Tamar Ansh Pesach. Ahhh. All that scrubbing, all that shopping, and most of all, all that cooking! How is it possible to keep Pesach costs to a minimum, while still maintaining a wide variety of foods that are both tasty and attractive? And how is it possible to keep Pesach cooking (relatively!) healthy, delicious, and even matzo meal and gluten free? Read Article 19) Posted Feb 25 2009 Gazelle Horns By Denise Phillips I like to put these pastries in a basket for Purim as they make ideal Mishloach Manot. Read Article 20) Posted Dec 19 2008 The Chabad Cookbook - The Most Prized in My Collection By Ilana Epstein I collect cookbooks the way other people collect coins, shot glasses, or miniature teaspoons. Read Article 73 Archived Articles Found in Recipes Next 20 Articles >
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