At Origin Café, they strive to provide the freshest and highest quality food available. With this in mind, they have established fantastic relationships with farmers, fishermen, and specialty vendors. Continue reading “New Origin Cafe on Pico is Bringing Breakfast Back.”
Ralphs is a major supermarket chain in the Southern California area and the largest subsidiary of Cincinnati-based Kroger. It is the oldest such chain west of the Mississippi River. Kroger also operates stores under the Food 4 Less and Foods Co. names in California. Continue reading “The Largest Kosher Food Selection Sold By A Non Jewish Owned Supermarket In LA”
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The cupcake. The macaron. And now the nuage cake.
The public embraces dessert trends with an intense — and sometimes fleeting — passion. Fortunately for those who observe the laws of kashrut, the latest sweet treat to appear on the L.A. scene happens to be certified kosher. Continue reading “You will be surprised and proud, that this place is kosher. Puff The Magic.”
It’s always sad to see a kosher place closing up. Yesterday I went to Delice Bakery (By Far the best Kosher Bakery in town) for breakfast, Continue reading “Delice Bistro – another casualty of the recession”
Elat Pastry Cafe, just opened up a brand new Kosher Parve (Kehilla) Coffee shop on Pico. Being a coffee lover, and very particular about my coffee, I can tell you that I was surprised for the best. Continue reading “New Pastry & Cafe House on Pico. Totaly Parve.”
When I was diagnosed with allergies to wheat and dairy back in 2003, I thought my whole world was going to crumble. I was so confused about these allergies so I headed to the grocery store to see what my options were. It only made things worse. Gluten and dairy were in everything, it seemed and the products that were ok for me to eat were not appetizing or appealing in any way. I pouted my way down the aisles of the grocery store and ended up buying an Asian pear and a box of tissue to wipe away my tears. Continue reading “BabyCakes NYC comes to Los Angeles”
This is a recipe that I learned over 33 years ago from my mother-in-law Lillian Saiger who lives in Toronto, Canada. The original recipe came from a very popular Canadian cookbook but Lillian adapted it to suit her tastes and I still think it makes great Hamantaschen.