New Kosher Cooking Magazine
A wonderful new magazine, Bitayavon, was just introduced in February and features "MODERN AND TRADITIONAL RECIPES FOR THE KOSHER COOK".
There was a time when the kosher cook only dreamed of such publications, but now it is a reality. Bitayavon, is an exciting, high end kosher cooking magazine – created by kosher foodies who combined their knowledge and passion for cooking to create a magazine to which they would want to subscribe.
Published every two months, it will "introduce readers to new ingredients, new ways of cooking and present traditional recipes in an eye opening way." The feature articles include Eating in Season, Kitchen Disasters, People on the Street, Cooking Competitions, Family Dinners and much more. The goal of Bitayavon magazine is "to satisfy the ever growing palate of the kosher cook in a unique, revolutionary way."
Bitayavon magazine shared two fabulous recipes with KosherEye:
• Seared Tuna with Pineapple Salsa and Balsamic Reduction – perfect for Passover and year round.
• Basil Pea Risotto – an Italian classic that is perfect after Passover, when you want to have a delicious rice dish.
Bitayavon magazine is available in supermarkets and newsstands throughout the USA and Canada. To learn more about them, or to subscribe, please visit Bitayavon.com.