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Free Giveaway - Stephen's Stovetop BBQ
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Who wants to grill in the cold of winter? We do! Now that we have discovered this awesome indoor grill, we can! The best news: if you live in an apartment condo or residence lacking outdoor space, now you can grill -any time, any season.... Read more...

Jack's Gourmet Delicious & Kosher
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December Featured Recipe
Sausage Hash Brown Latkes

December Free Giveaway
Enter to win a $50 gourmet selection of... Read more...

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SHLOMO'S BACK! Direct from Broadway, the new production of Soul Doctor, The Musical Journey of Shlomo Carlebach has been completely re-imagined, involving the audience as an integral part of the "Shlomo Experience."
This new production has... Read more...  

Holiday Recipes
By Guest Columnist
Cindy Hodkin

Welcome to SIFTED. I consider myself a reformed attorney and currently give kosher cooking classes. We cook with the seasons, utilizing herbs and vegetables fresh from my garden that make you feel fresh and light in the summer, warm and fuzzy in the winter. Right now, we are cooking for... Read more...  

Kosher Food Blogger's
Conference

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The mission of the third annual Kosher Food Blogger Conference is to educate kosher food bloggers and vendors on how to enhance the value of their blogs and overall brands through best practices, sponsorships, technology and... Read more...  



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2010 Saveur 100 List PDF Print E-mail

2010 SAVEUR 100 List

Guess what is number 82 on the 2010 SAVEUR 100 List? Yes, it is one of your grandmother's favorite ingredients! To view the rest of the list www.saveur.com

"Schmaltz makes everything taste better. That staple of Jewish cooking — rendered chicken fat flavored with a little onion — goes into all my favorite dishes: matzo brei (fried matzo with caramelized onion), mashed potatoes, and chopped chicken liver, to name a few. I often render my own schmaltz, after asking my butcher to save a few pounds of chicken fat and skin for me. It's the epitome of slow food; I simmer the ingredients in a large pot over low, low heat for hours and ladle out the crispy bits, or gribenes, that float to the top. I save most of those cracklings to add to chopped liver; my kids always polish off the rest."
Jonathan Labovich, San Rafael, California

Since we are chocoholics, we also love #10 Can't wait to try!

 
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