Tuesday, May 26, 2015 Sivan 8, 5775
It's healthy, it's adaptable, and it's just about everywhere
By:
Ethel Hofman
Tofu! Lately, it's the ingredient that's commanding more shelf space in the marketplace. And shoppers are grabbing the soy-based product in every form. From milk to fake "ground round," hickory-smoked "turkey" and frozen desserts, this is a skyrocketing expansion on the look-alike "bacon bits" that have been around for decades. Why the growing popularity? Nutritionally, tofu is a solid source...
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By:
Martin D. Davidson, JE Feature
As the year draws to a close, there have been some remarkable changes for the kosher wine industry that portend well for the future. After years of demonstrating that kosher products can compete with their non-kosher counterparts, a new dawn of recognition has descended upon the beverage scene, recognizing the quality, equality and sophistication attained with kosher wines. Royal Wine...
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Well, not so much toil!
By:
Louise Fiszer, JE Feature
It's as predictable as falling leaves -- with the first crisp days of autumn, my mind turns to heartier and more sustaining menus. A month of holiday meals to celebrate Rosh Hashanah, breaking the fast of Yom Kippur and dining under the stars for Sukkot is now over, and reawakened appetites and busy back-to-school schedules replace these Jewish holiday routines...
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There's an environmentally sound place just for you
By:
Ethel Hofman, JE Feature
"A happy fish is a tasty fish." That's the word from Karol Rzepkowski, the dynamic managing director of Johnson Seafarms Ltd. Along with a team of world-renowned scientists employing groundbreaking techniques, this company located in the heart of the Shetland Islands has become the world's first producers of organic cod. These sustainable, farmed cod are raised to meet consumer demands...
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makes you crave something sweet, savory and super-warm from the oven
By:
Andrew Schloss, JE Feature
Embellishing an apple pie is as American as a flaky crust packed high with thick slices of pippin, Winesap or Granny Smith, collapsing under the weight of a double dip of homemade ice-cream. It's as elaborate as poached lady apples in sour-cream custard beneath a high-flying puff-pastry crown. It's as delicate as a bite-sized tartlet filled with a single apple...
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