Thursday, April 24, 2014 Nisan 24, 5774
Guys, get that grill going, but first learn your flame-broiled ABCs
By:
Andrew Schloss, JE Feature
If you have ever sacrificed a steak to the incendiary powers of a backyard grill, or tried to convince yourself that "black and crusty" is exactly how you like your chicken, then you know - firsthand - the ambiguous art of cooking over an open flame. The problem is not just a lack of skill; it's a lack of understanding...
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May means produce - and with that comes a sweeter type of onion - the Vidalia, grown in a specific region of south central Georgia. Vidalias are an ideal choice for spring salads, sandwiches and other lightly cooked dishes, and also can be incorporated as a side dish to any main course. These sweet onions not only provide strong flavor,...
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It's tea time, everyone!
By:
Ethel Hofman, JE Feature
It began with a fundraising request: Would I offer an authentic Scottish Highland Tea for four to benefit the organization JAFCO (Jewish Adoptive Foster-Care Options)? The event would be auctioned off at a dinner-dance at Donald Trump’s Mar-a-Lago in Palm Beach, Fla. So it happened on a Sunday afternoon, as my dining-room table was transformed from utilitarian to elegant. Snow-white...
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Admit it: The best part of dinner is dessert!
By:
Louise Fiszer, JE Feature
When I start planning a menu for a celebratory meal, my first line of attack is the dessert course. Whether it is an intimate sit-down affair with fine china and crystal, or a stand-in-line buffet kiddush with paper and plastic, I want the grand finale to be a memorable one. Now, creating a dessert for eight is quite a different...
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The Jewish love affair with carrots is obvious when you see how many recipes using this vegetable appear in most cookbooks, writes Michael van Straten, author of the recent The Healthy Jewish Cookbook . The first time he sampled carrot cake was in a tiny village overlooking Lake Zurich in Switzerland while visiting a friend's cousin. He assumed that the...
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