The dishes highlighted in these cookbooks aren't only kosher but also delicious, vibrant and culturally varied.
I am an active Mormon, which means that I don't drink alcohol, coffee or tea, don't smoke, and that I wear "modest" clothing according to the standard of temple-attending Mormons, including knee-length pants or skirts, a fully covered torso, and at least a short sleeve as well as a modest neckline.
Reserve Cut clearly draws a large number of Jews of different ethnic cultures for whom everything on the menu is kosher enough, including wine, as approved by a Rabbi; that means dairy products may never be mixed with meat in any way and no shellfish may be served. Beyond that, the non-Jew need be no further concerned dining at Reserve Cut.
I love Israel. I loved Israel before I ever visited -- blame it on years of Jewish summer camp, day school, and Hebrew school -- but after spending a collective seven months there in the past two years, my infatuation has only amplified.
I hope the first section of this two part blog got your taste buds warmed up. Spoiler alert, that is going to change, thanks to Joe at Ben's Deli...
While this might seem overly intrusive, if we are to apply the needs of kosher food verification to Iran's nuclear ambitions, we need to use the strongest means of verification and inspection possible.