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Lechem Basar, known as "Meat and Eat" in English, is located in Jerusalem’s old train station. Both the restaurant and the center are bustling, fun, eclectic, “happening” venues -- especially at night. The décor and ambiance combine both the old and new in an updated setting of shops, bars and eateries.

We arrived at Lechem Basar very hungry, but certainly did not leave that way. The dinner was a feast; each entrée layered with aromatic Middle Eastern flavors and inspiration. Yes, confession here, we over-ate, but we enjoyed every bite. There were three of us, and we were served family style so that we could taste the restaurant’s many specialties. We certainly appreciated the warm hospitality of owner Rami Ran and restaurant manager Kfir Edri. They graciously arranged the tasting, and selected some of their most popular dishes. We invite you to join us virtually as we feature a memorable culinary experience...

Panzanella salad
Layers of croutons, cherry tomatoes, radishes and onion- all in a citrus based dressing

Smoky Grilled Eggplant
Well charred eggplant seasoned with Israeli spices and served with oregano,
roasted tomatoes, tahini, pomegranate sauce and extra virgin olive oil

   Lechem basar foccacio E Mobile  

Flat pastry with tomato sauce, beef ragout, roasted peppers and olives

   chicken salad Lechem Basar E Mobile  
       Spring Chicken Salad

Grilled chicken sautéed with onions, roasted tomatoes, garlic confit, green beans
topped withs spring greens

(Nope, we’re not nearly done yet!)

Lechem basar lamb pastry Mobile E
Lamb Sini’Ya
Lamb stew seasoned with middle eastern aromatics, pine nuts,
roasted peppers and tahini on a bed of roasted eggplant cream
and covered with a fresh pita pastry. This was a simply spectacular presentation

Succulent Grilled Spring Chicken Pargiot
This boneless chicken is served with a marinade of sesame oil, soy sauce and garlic confit

Entrecote Steak - An aged steak served with a side of chimichurri, and fries
Fresh pita bread and a lovely Gamla Merlot 2013 accompanied dinner.

Dessert was divine and chocolate, but I could only take 2 bites!
The Galaxy is a crispy chocolate ball with inside layers of Lotus Creme Anglais and crunchy crumble, enrobed in velvety chocolate, and drizzled with chocolate sauce. (Yes, all of the leftovers went in a doggie bag.)

For those that enjoy a Middle Eastern inspired meat dinner, generous portions and an informal contemporary atmosphere, add this to your Jerusalem restaurant list. The next time we go back to Lechem Basar, we’re going to try the burgers. The Buzz, shared with us by diners at the next table, "the burgers are delicious".  Lechem Basar has Mehadrin Kosher Certification.


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Piccolino exceeded our expectations in taste, presentation and service. There were smiles all around when we entered, and friendly, efficient, accommodating service through the superb dinner. And what a dinner it was!

Picollino Mobile 


Smoked Salmon lox

We were delighted to be hosted by Piccolino owner Nava Bibi along with her family. Nava is a legend in Israel’s professional food community. Her experience spans 30 years in the hotel business, including managing the King David Hotel, and then creating a popular restaurant in the Ticho house, hotel and museum. When the hotel announced its closing, she relocated the restaurant to a historical neighborhood near Zion Square. Her vision for Piccolino was to present simple authentic Italian food, served indoors, in a lovely dining room, and also outdoors in a spacious courtyard. Each day at lunch and dinner, musicians playing live soft music add to the courtyard ambiance.

Gnocchi MobileWe discovered that the name Piccolino comes from an Italian song titled “Poppa Piccolino”, which is about a poor, but happy Italian street musician who sang and played his concertina throughout Italy. All loved him. Nava chose the name because the restaurant’s mission is to combine food and joy. Nava says: “When we established Piccolino, we had in mind a warm Jerusalem atmosphere, family-oriented with generous, joyful and courteous service. In our opinion, she has achieved her dream. Our dinner at Piccolino was one of our best meals, ever!

For those who would like to eat along virtually with us we present the mouthwatering menu. (Or even better, visit the restaurant!)

The menu was prepared by talented Chef Avdiel Moshe. His emphasis on fresh ingredients was evident. The menu included: Gravlax; Focaccia with roasted pepper and goat cheese; Seared Tuna tartare on a bed of green bean and vegetable salad with an olive oil lemon dressing; Focaccia with cheese and peppers; Homemade Gnocchi, Arancini - Risotto rice balls with mushroom and mascarpone filling;

Risotto Rice Balls Mobile

Fresh fillet of drumfish; and my favorite-Artichoke ravioli served with a sauce of olive oil, garlic, herbs and artichokes a alla romano.

Dessert was an assortment of the restaurant’s specialties including lotus cake and tiramisu. Fabulous!
The restaurant serves breakfast, lunch and dinner, and accommodates private parties. Mehadrin kosher certification.


    Picollino desserts   Tuna tartar Mobile Terramiso Mobile
    Picclino Desserts   Tuna Tartar  Tiramisu
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San Francisco Salt Company
Gourmet Salts

SF Salt Kosher Chef Mobile

Flash back a couple of years and peek into the KosherEye pantry. Like most, it contained four types of salt— kosher salt, sea salt, traditional table salt and pickling salt. However now with so many gourmet salt choices available, when we reach for salt, we have to actually think and select the correct one for each use. Which SALT for which purpose? Shall we use smooth and elegant truffle salt; Pink Himalayan sea salt? Grey salt? And with which salt shall we fill our table salt shakers? Along with types of olive oil, specialty coffee, and of course wine, salt has grown from being a “boring take it for granted” single staple in the kitchen to a gourmet garnish, finishing and flavoring ingredient. By the way, at KosherEye we still do use simple coarse kosher salt or coarse sea salt in our meat and poultry rubs, and in our pasta water. But here’s our gourmet new salty story…. All of these salts are KOSHER CERTIFIEDVaad Northern California

Lee Williamson is founder and President of the San Francisco Salt Company, which launched in 2002. He turned his ”lifetime dream of becoming an entrepreneur” to eventually shake up the world of salt. Williamson created the San Francisco Salt Company to fill a void in the online salt market. The company gradually grew to become one of the largest specialty salt suppliers in the country. The salt is curated globally from the best quality salt suppliers- selected for taste, texture, and appearance. Just a pinch can enhance the taste of a meal to go from mundane to marvelous.

San Francisco Salt Company produces a variety of gourmet salts, and we present a few we sampled and enjoyed, accompanied by the company’s use and sourcing descriptions. As we discover more, we will share more of our salt story:

French Grey Sea salt is a natural sea salt from the western coastal area of France. The salt is "moist" and unrefined. It is favored by the top chefs in France and all around the world. French Grey salt is formed as the seawater flows into the Guerande Marshes during high tides. It remains a light grey, almost light purple color because of the clay from the salt flats where it is collected. The salt is collected by hand using traditional methods. It is fine grain, and is considered by many to be the best quality salt available. This salt has gained popularity in the culinary world. San Francisco’s French Grey salt is carries the Nature & Progrès’ certification label from France. It’s suggested uses include using as a finishing salt, and its mild flavor makes it an ideal flavoring for soup, salads, pastas and sauces.

SF Salt Himalayan Salt Mobile
Sherpa Pink® Himalayan Salt

is quite different from salt found anywhere else. Some consider it uniquely beautiful: it has a pinkish tint, and under a microscope, the crystals within the salt form perfect geometric patterns. Himalayan salt, when left raw and in its natural state, is rich in nutrients and minerals, easily absorbed and utilized on a cellular level. Pink Himalayan salt re-mineralizes the body with minerals and trace elements essential to health and well being.

Suggested uses include cooking/food seasoning, as a gourmet table salt (fine grain only or in a grinder), and blending with flavorful herbs.
Popular for culinary use as a gourmet food salt.
Due to its natural harvesting process, this salt may arrive slightly damp because of moisture in the salts.

Fleur De Sel
Fleur de Sel, French for “Flower of Salt”, is hand collected from the Guerande Salt Marshes of France, using centuries old techniques. Guerande “paludiers” harvest this salt by skimming the very surface of the salt ponds, obtaining only the salt crystals formed on the top layer. It is certified from the Nature & Progrés institute in France, a strict certification process ensuring purity and excellence.

Fleur de Sel salt is esteemed by chefs as the most amazing sea salt for culinary use with its very delicate flavor, light and moist texture and high mineral content.

SF Salt black truffle MobileBlack Truffle Salt
This exquisite finishing salt from Italy is salty, earthy and rich. It is actually natural sea salt enhanced with black truffle flakes. The grain size is fine, perfect for garnishing and finishing dishes. It is growing in popularity in upscale restaurants as a finishing touch for steak, pasta, potato and egg dishes.

For more salt information and education, visit
Follow the company @sfsaltcompany or on at SanFranciscosaltcompany

Interesting salt educational information can be found at the Mayo Clinic.

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Grow and Behold
Glatt Kosher Pastured Meat and Poultry

Grow and Behold logo med 225x325Grow and Behold is a dynamic young company specializing in OU certified Glatt Kosher pastured meats, all raised on small family farms.

According to Naftali Hanau, company CEO and founder:
“We adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture. We pay our farmers fair prices, generally above the national averages, ensuring that they can support their families while raising food for our customers. We work closely with our farmers to determine the best practices for raising animals in ways that support the natural environment and respect the natural instincts of the animals. Grow and Behold works with producers to ensure the highest standards of care for animals and people, all along the supply chain from field to fork. We’ve been blessed with spending years on organic farms, where watching food grow reminded us daily of the miracles of creation… Having our animals raised, processed and consumed as nearby as possible means we’re treading lighter on the earth, leaving less of a carbon footprint.” 

Naftali is a shochet (ritual slaughterer), m’naker (ritual butcher), farmer and professional horticulturist. He grew up around the corner from the kosher butcher in Rochester, NY, and has been a carnivore from a young age. He learned shechita (ritual kosher animal slaughter) in Crown Heights, NY, and Scranton, PA, and has studied at butcher shops and slaughterhouses across the country.  He holds a degree in horticulture from the New York Botanical Garden School of Professional Horticulture has been a Greenhouse Manager at Adamah, a Jewish environmental farming program in northwest Connecticut, worked on several organic farms and owned his own landscaping firm. Anna Hanau, who is Grow and Behold’s Communications director, is a farmer, writer and a Jewish educator. Formerly a vegetarian, she now eats meat when she knows how it’s produced and where it came from.  Anna worked for 10 years at Hazon, and word has it that she keeps a flock of chickens in her Brooklyn backyard.

So how does the meat taste? In one word – exceptional. When we grilled rib steaks they were tender and flavorful.  We pan–fried sweet Italian sausage (nitrite free) and added it to our Slow Cooker Split Pea Soup. Everyone loved it. The sausage added a delicious mild, smoky flavor. The ground beef formed a juicy, flavorful hamburger which we enjoyed on a potato bun.

We are now intrigued by Grow and Behold's newest product Rose Veal.
We asked Anna, what makes this veal different from all other veals?
Her reply:
Finally, veal that your taste buds and conscience can truly enjoy. Our delicious Rose Veal comes from animals raised outdoors on pasture, with plenty of room to graze and move around. They are never forcibly confined, as is common in conventional veal. Instead, these animals nurse from their mother until 6-8 months, and then enjoy a diet of grass and locally-grown grain (including hay and haylege, fermented grain).Rose Veal is generally quite lean and should be cooked to rare. Brining definitely improves texture and flavor. 
There are many more products available from this company that we look forward to trying. We applaud Grow and Behold for its mission, its standards and its commitment to humane sustainable practices and the environment, while adhering to the highest standards of kashrut. 

Grow and Behold offers buying clubs in several cities across the U.S., and ships meat and poultry throughout the U.S.  To learn more, visit them at Friend them on Follow them on Twitter: @growandbehold 

Enjoy these scrumptious recipes from Grow and Behold:
Rose Veal Roast with Pocket
Lamb Roast with Rosemary and Sage



January 16, 2012

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De La Rosa Foods and Vineyards

delarosa products
De La Rosa Foods was founded on the principles of compassion for living things, and for being guardians of the Creator’s handiwork. Their products are always non-GMO, always kosher and whenever possible, organic. “The House of De La Rosa” is dedicated to providing the highest standards in food & wine. The name of the company itself was selected to reflect its mission. The name honors the 18th century sage Chaim De La Rosa, a Jewish spiritual master who believed in natural healing. The words “de la rosa” – describes a rose and the Jewish people in Song of Songs. Plus according to co-founder Yehudith Girshberg, the name sounded quite “cosmopolitan”. (We agree!) 
We are sharing news of some the newest De La Rosa products that we have recently sampled

De La Rosa Avocado Oil
This was a favorite. We didn’t really know how to use it, but we did know that we love, love, love avocados – both for their taste and nutrients. According to our research, avocado oil is actually made by taking the pulp, the creamy inside, and pressing it in a centrifuge, which separates both the oil and the water from the pulp. The oil comes to the top and is then removed and filtered. It takes 15 to 20 avocados to make one (eight-ounce) bottle of oil. So, how did we use avocado oil? Avocado oil has a high smoke point- up to 520 degrees, making it a good oil option for sauteeing and frying.

  •  In homemade mayo – instead of canola oil
  •  In salad dressing for our faux kosher corn crab salad
  •  Drizzled over fresh tomatoes, or over hot tomato soup and gazpacho

Delicious! Try it, and let us know how YOU use it!

De la rosa wine MobileNEW from De La Rosa - Kosher Organic Wines
The vineyards selected for these wines are historic; they date back 800 years. The wines have been cultivated on the famed Burgenland Austria family estate. For its first entry into wines, De La Rosa is offering a selection of 8 organic wines, plus ice wine and organic grappa. 

We sampled:
Shaarei Orrah – Sweet red late harvest “blaufrankisch”, layered with red and black grapes Suggested for Kiddush, as an aperitif or alongside desserts. This was a silver medal winner at the 2015 AWC wine challenge. A good choice for those who like sweet wines.

Ur Kasdim -  Sparkling and sweet with a flowery aroma Pair with chicken, fish, pasta or cheese. The name “ur Kasdim is the birthplace of the patriarch Avraham
3 time gold medal winner 2015 wine challenge, International Wine challenge and Burgenland competition. We enjoy sparklers, especially when served with a fruit garnish. This one was lovely, with a fresh peach and strawberry placed in each glass.

Binah Merlot – Structured with medium tannins. We found it full bodied, and paired it with London Broil. We suggest that this vintage could benefit from some additional aging.

Sasson Dry Sauvignon Blanc—fruity with a dry finish. Low acidity Certified Histamine Free- so no sleeping after this lovely wine. A favorite!

Coming soon from De La Rosa — a Yakeer Cabernet Sauvignon and an Ashray Chardonnay. We look forward to the tasting.

Visit De La Rosa at,, Twitter: @delarosa613
Buy their food products at De La Rosa Real Foodsand their wine at kosher friendly liquor stores across the country or online at

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