The chuck cover (#7 Michaseh HaTzlah) is a less expensive piece of meat that is usually overlooked by Americans because no one knows what to do with it. A chuck cover does just that; it covers th...Read More
Hot peppers in this country are “standard,” meaning, according to most Israelis, you have one type of hot pepper. The green one. Of course we all know that’s ridiculous....Read More
I spoke previously about the many varieties of cuts of meat, depending on the country doing the butchering. In Israel, most of our meat comes from South America, so we’ve borrowed a few things...Read More
Spices are at the core of our faith. A daily offering of no fewer than eleven spices were burned on the golden altar in the Mishkan and Beit HaMikdash. Spices fueled the circumnavigation of the g...Read More
Chicken breasts trimmed, wrapped and ready for your freezer. Learn the right way to take care of your cutlets so they're ready to cook when you are....Read More
The striped red mullet, called rougets in French or barbunia as it’s known locally, is a small red fish found throughout the Mediterranean. They’re actually not a species of mullet and on...Read More