OU Kosher presents frequently asked questions to-date on the OU Kosher Hotline (212-613-8241) by consumers received for the summer. Questions may also be submitted to email@example.com. These questions are answered by Rabbi Benjamin Geiger, the voice of OU Kosher’s Consumer Hotline; the OU’s Webbe Rebbe; and Rabbi Eli Eleff, rabbinic coordinator and consumer relations administrator…. Read More
Combine classic American fare with a little South-Asian fusion. Toss in some Caribbean spice. Then, make sure that whatever is served — bun and all — is completely gluten-free. Welcome to Meet 27 Bistro, a new restaurant in Baltimore’s Remington neighborhood. The creation of Paul Goldberg and his business partner Richard D’Souza, it boasts an… Read More
What says Rosh Hashanah better than apples and honey? Did you know that there are more than 300 types of honey available in the United States, each originating from a different floral source. Avocado honey, anyone? To learn more about the history of honey (and to taste-test some local varieties) join the Jewish Museum of… Read More
According to dictionary.com, “volunteers” are people who donate their time and energy to benefit the community as a social responsibility rather than for a financial reward. In health-care settings, volunteers are particularly important because they can help enhance the entire patient experience.
Looking for new ideas for Shabbat dinner? How about a salmon trio featuring a teriyaki marinade, mustard dill marinade and sweet garlic marinade? Or maybe a grilled portabella mushroom and spinach salad as the side? Perhaps you’re looking to make brunch. There’s a caramel French toast with a layered turtle cheesecake for dessert.
Culinary historian Michael W. Twitty, a scholar of traditional African American food culture, will appear at the Jewish Museum of Maryland, this Sunday, Feb 19, 1 — 3 p.m. Twitty, an expert on the foodways of enslaved African-Americans, has explored the culinary tradition of Africa, African- Americans and the African Diaspora. At the same time,… Read More
Wonder what’s “hot” for 2012? Baltimore-based McCormick and Company, the international spice and seasoning manufacturer, recently released its 2012 flavor forecast. Developed by an international team of McCormick chefs, sensory scientists, trend trackers marketing experts and food technologists, the following are some of those trends:
Next Wednesday, February 8, Tu B’Shevat begins. As we celebrate the fruits and trees of Israel, many families will often serve a new fruit never tried before. (Who knows — maybe it’s a good time to visit one of the big Asian markets in Baltimore.) Try this Israeli Fresh Lemon Chicken dish my family enjoys.
For those who are still getting over the Ravens heartbreaking AFC Championship loss, Super Bowl Sunday will not be the same. Not only for Ravens fans, but also, believe it or not, for chicken wings. According to the NPD Group, a national research company, a Super Bowl between the New York Giants and the Baltimore… Read More
Will Reich, 73, owner of the Pikes Diner, is looking to retire from the business and is searching for a buyer for the landmark building on Reisterstown Road. According to Steven L. Cornblatt, principal of Trout Daniel & Associates, who is handling the sale, Reich is looking for either a buyer for the business or… Read More