Follow-up On the Truffles: I’ve Been Doing It Wrong

Last week, I got very excited that I found truffles in Machane Yehuda. I went ahead and bought them, but as I was working with them, my expectations weren’t being met. Turns out, I was wrong.... Read More

Spotted in Machane Yehuda: Truffles!

Found in Machane Yehuda - truffles.... Read More

Fabricating and Cooking #6 Boneless Ribs

The general shape of a cow hasn’t changed since Creation. After a while though, it gets boring eating the same thing the same way millennium after millennium. So butchers and chefs have looked f... Read More

Preparing and Cooking Calves’ Fry

Now we're going to see how many fans I really have. Go on, click the link. You know you want to.... Read More

Preparing and Cooking a #1A: Chuck Eye Roast

It has been quite a while since I’ve added to the meat chart, but I was given a cut of meat to prepare that I might have occasionally overlooked, probably because it was being sold under somewha... Read More

What the Heck Are They Doing to #4s?

So a while ago my wife brought home a #4. Well, some chunk of a #4. It seems that someone, somewhere had a good idea. They apparently cut down a very large #4 so that they could sell it in pieces, pro... Read More

Quince Jelly

Turning a humble, inedible fruit into a sublime confit known as quince jelly.... Read More

Preparing and Cooking a Rump Cap

The toughest part of this cut was figuring out what it was. After all, the majority of my experience has been briskets and ribeye, right? Part of the trouble was my US prejudice. There is no US equiva... Read More

1 of 8
1
2
3
…
8
Next »

Culinart Kosher

We've come a long way since flat dough on our backs.

Category: Ingredients