(MJL) The Israeli wine industry, with its many microclimates, use of cutting-edge technology, and highly trained winemakers, is worth a visit — even if the only current option is a virtual one. So start...

How's your Monday going?Here in beautiful South St. Louis, it's raining, and it's been raining all day. It's that kind of rain that won't go away, just kind of lingers and frankly if affects the mood of...

This article originally appeared in The Nosher.Everyone loves eating latkes. Some people don’t even mind frying the latkes. Almost everyone loathes that post-frying, oil-laden smell that permeates the...

Zeesih Kaese Latkes  Ingredients2 c. whole milk ricotta cheese  4 large eggs 3/4 c. all-purpose flour  2 tbsp. unsalted butter, melted and cooled2 tbsp. honey 1 tsp. vanilla extract 1/4 tsp. ground...

Blueberry Ricotta Muffins Ingredients3/4 c. whole milk ricotta cheese, preferably at room temperature 2 large eggs, preferably at room temperature 1/2 tsp. pure vanilla extract 1 stick (4 oz.) unsalted...

Another Hanukkah column, I thought with a sigh. Judas Maccabeus, big battle, miracle oil that burned for eight days, yadda, yadda, yadda. And for the food column: latkes, latkes, latkes. Sigh.But then...

This article originally appeared in Kveller.As the Festival of Lights approaches, you might frying latkes and making applesauce in your dreams. The food is delicious and everyone is content and full, and...

If you’re interested in a copy of JJ Adler’s “Inspired by Food” cookbook, which costs $20, you can email him at [email protected]. A portion of the proceeds from sales of the book will go to...

Yom Kippur is our opportunity for t’shuvah, for repentance. I have always thought of this special holiday as a spiritual journey, a time to recognize our shortcomings, to find the good in each of...