What Exactly Is Kosher?

By admin | April 5, 2012

Photo: Henk Kosters

Photo: Henk Kosters

By: Michael Engle

With Passover just about to begin, many may be wondering what in fact makes a food kosher or non-kosher. Few non-Jews truly know the meaning and reasoning for the kosher food label. Kosher food can be dated back to the beginning of the Jewish religion and are known as a framework for foods that are fit to be eaten by those practicing their Jewish faith. But with little knowledge of what exactly is in our own processed food nowadays, it can seem a daunting task trying to figure out if something is kosher or not. Imagine having to, while grocery shopping, inspect every single label not just for calories and allergens, but also for religious approval. Luckily, kosher supermarkets exclusively stock kosher products, allowing observant shoppers to focus more of their energy on menu planning.

Kosher food products are specifically approved by trained kosher inspectors; they certify that each kosher item was made with kosher ingredients in a kosher facility. By Jewish law, all kosher inspectors are graduates of rabbinical school. Read More


Everyone’s Favorite Jewish Dish: Matzo Ball Soup

By admin | March 30, 2012

Photo: devlyn

Photo: devlyn

By:Michael Engle

Exactly one week from now, Jews all over the world will be observing Passover (Pesach, in Hebrew, as well as in universal Jewish common vernacular) with the first of two seders. Technically, by that time, all Jewish homes should be completely ridden of chametz, or leavened bread products. During Passover, five common and normally-kosher grains: wheat, barley, rye, oat, and spelt, temporarily become forbidden in all forms, except for Kosher for Passover matzo. In addition, beans and legumes are widely avoided, as per Eastern European tradition. This is why certain high-fructose corn syrup-dependent products, such as Coca-Cola and Fox’s U-bet chocolate syrup, make special batches with refined sugar, in order to maintain sales during Passover. (Because of this seasonal change, certain food purists and enthusiasts, whether Jewish or gentile, buy these items in bulk during Passover.)

The most iconic Passover staple, matzo ball soup, is now in a class of its own. No longer a week-long phenomenon, it is enjoyed year-round. In fact, it is a very simple dish: all you have to do is make matzo balls, place them in a bowl with kosher chicken stock, and serve it! Even spare dill sprigs or celery or carrot chunks can be considered superfluous. Read More


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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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