About Lara Rabinovitch

I knew something was up when my parents switched butchers and started getting their meat from the Amish. As people increasingly raise their food consciousness–realizing that the choices we make about the food we consume deeply affects the environment–the demand … Read More

The latest in vending machine trends allows you to have your hot knish and keep kosher too — anywhere, anytime. Despite their appropriately cheesy name–"Hot Nosh 24/6"–America's first glatt kosher vending machines are available 24 hours a day, 7 days … Read More

Ok, I can't promise a recipe every week. But I can promise you'll be able to make homemade jam. And no, this recipe does not involve sterilizing jars, making wax lids, or using pectin. Just sugar and strawberries and a … Read More

I've had my eye on 121 Ludlow Street for a while now. A giant "For Rent" sign hovered in its window for at least a couple of years, tempting me as I walked by. How cool would it be to … Read More

  Jews have long championed the therapeutic properties of Matzoh Ball Soup, but the Japanese have put a whole new spin on Cup Noodles with this latest spa treatment. Hakone Kowakien Yunessun Spa now offers a giant bowl of ramen … Read More

The highest grossing restaurant in the U.S. features a 20 foot golden Buddha in the center of its dining room. With over $55 million in sales last year, Tao Las Vegas garnered the title from Restaurants and Institutions Magazine annual … Read More

My favorite M.O.T. chef and New York Times writer Mark Bittman (did anyone else catch him whistling Hatikvah at the start of his online Falafel segment a few weeks back?), published a masterpiece this week. Chef Mark's Wednesday columns get … Read More