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46 PASTA DINNERS READY IN 30 MINUTES OR LESS

Posted on November 12th, 2018
Jamie Geller for JoyofKosher


If you love pasta as much as us then you will love this selection of 46 pastas you can make in 30 minutes or less any day of the week.  

Pasta for a month anyone?

Check out 46 quick pasta dinners perfect for busy nights.

 

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Savory Herb and Cheese Rugelach

Posted on November 5th, 2018
By Samantha  Ferraro for littleferrarokitchen.com


November usually commences the rugelach baking and I have to admit, I am pretty darn good at it. Even the LA Times said I did a snazzy job!

Usually I play around with sweeter flavors of rugelach, such as my traditional Cherry-Pistachio rugelach (I make that every year) or my other seasonal favorite, pumpkin and candied pecan rugelach, but this time my savory tooth was taking over and what did I do…ditched the sugar!


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Yet Another Way to Eat Your Spinach

Posted on October 29th, 2018
By Yotam Ottolenghi for The New York Times


A long stint in a lot of oil transforms the green into something totally different — or maybe its truest self.


Tunisian Jews make a condiment called pkaila or bkeila, which is extraordinary. It is prepared by cooking down plenty of spinach for hours in a generous quantity of oil. The spinach — Swiss chard is often used as well — loses all its water, and very slowly fries in the oil, resulting in a small amount of greasy paste as black as crude oil, which is used to flavor all kinds of soups and stews.

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Savor the Season with Libyan Jewish Pumpkin Spread

Posted on October 22nd, 2018
BY EMILY PASTER for The Nosher for myjewishlearning.com


Forget the pumpkin spice lattes — try this tangy, savory pumpkin recipe this fall.


October is upon us. I know because my Instagram feed is full of decorative gourds and pumpkin spice lattes. But, as much as Americans truly love pumpkin, we are sometimes guilty of type-casting this nutritious vegetable as sweet and forget that pumpkin has a savory side too.

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Going Gaga for Gazoz

Posted on October 15th, 2018
By Flora Tsapovsky for Tablet Magazine 


Once a staple of street kiosks in Tel Aviv, the sparkling, fruity soft drink is gaining new popularity in Israel and around the world


This past summer, Prince William made a historic visit to Israel. The programming included many highlights, but none as social media-forward as a Tel Avivian encounter with the 2018 Eurovision winner, Netta Barzilai. The two met at a kiosk on the corners of Herzl and Rothschild streets, where, according to historic data, Israel’s very first kiosk was established in 1911, and were documented drinking colorful mason jars of gazoz, described on the Kensington Palace official Instagram account as “a fizzy soft drink.”

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