Eggplant Parmesan

Making Eggplant Parmesan is a hassle. It’s a multi-stage process that is labor intensive and time-consuming. There are no shortcuts. It’s not a throw-together dish. It is not something you... Read More

Citric Acid and The Science of Meringue

There are many acids common in the kitchen, but in Israel, citric acid is the workhorse for controlling chemical reactions in baking.... Read More

New York Style Cheesecake

There are two types of cheesecake: those that are New York Style Cheesecake, and those that want to be a New York Style Cheesecake. Here's a recipe where the only 'rich' is in the batter, not the pric... Read More

Gnocchi

Drop a decent-sized potato on your foot, and you’re probably going to bruise a toe or two. But with a little boiling water, some flour and eggs, you can transform these dense little boulders int... Read More

Matzah Brei Two Ways

Enjoy matzah brei this Pesach with this easy recipe including a foolproof way to flip it.... Read More

Pesach Menu: Eggs, Part II

Eggs are a traditional part of the seder. Start a new tradition this Pesach with five more egg recipes.... Read More

Pesach Menu: Eggs, Part I

I just have to say it: The Incredible, Edible Egg®... Read More

Today’s Lunch: Zucchini Mushroom Bread Pudding

Bread puddings are underrated. They’re easy to make, filling, not particularly expensive, can be made for any course of the meal, and are very forgiving. Leftover bread, an egg and vegetables. W... Read More

Culinart Kosher

Sure you can eat eel.... but why?

Tag: egg