Tuesday, September 23, 2014 Elul 28, 5774
The flavors of the Mediterranean meet a compatible culture
By:
LARRY HANKIN, JE Feature
Intermountain Jewish News Cooking-school vacations in Italy are all the rage. For a "foodie" - one who loves to eat, cook and talk about food - could there be any better way to spend a week or two than learn to cook in a country many consider the heart of the gastronomic world? For a Jewish foodie, there is a...
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By:
Louise Fiszer, JE Feature
Each Rosh Hashanah as I set my table, I remember my mother setting hers with the new fruits of the season - a variety of apples, perhaps some pears, and a bowl of dates and dried figs. That was in Brooklyn, where the pomegranates, fresh figs, avocados and persimmons that graced my holiday table didn't exist except at very fancy...
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By:
Zell Schulman, JE Feature
With fall officially here, Jews throughout the world have begun to prepare for the 10-day period of prayer, joy, self-examination, fasting and repentance. This time is known as Yomim Noraim - "the Days of Awe" -or the High Holy Days known to us as Rosh Hashanah and Yom Kippur. On Rosh Hashanah nearly 2,500 years ago, the prophet Nehemiah proclaimed,...
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So versatile, so downright delicious, these fungi add to everything
By:
Daniel Stern, JE Feature
What makes something lasting? Or a masterpiece? Or an heirloom? Part of the value is probably sentimental, but most of the value comes from a quality that is able to withstand the test of time; to provide beauty or enjoyment regardless of the era in which it is being viewed or listened to; or, in this case, eaten. Some things...
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Honey is “manufactured” in one of the world’s most efficient factories — the beehive. Bees may travel as far as 55,000 miles and visit more than 2 million flowers to gather enough nectar to make just a pound of honey. The color and flavor of honey differ depending on the bees’ nectar source (the blossoms). In fact, there are more...
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