Friday, September 19, 2014 Elul 24, 5774
A first anniversary for an extended culinary venture
By:
Chef Matt Becker remembers the first time he asked his boss for schmaltz to make a signature Jewish dish. “I learned a lot of Jewish cuisine through my mother and grandmother,” explains Becker, the chef of Steve Stein’s Famous Deli & Restaurant in Northeast Philadelphia, who grew up not too far from the Krewston Road landmark. “So when I was...
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By:
Daniel Stern, JE Feature
In the range of pickiness that defines most eaters, especially young ones, I think I fell somewhere in the middle (though my parents might remember differently). There were foods I simply would not put in my mouth, and others I would nibble and then push their remains strategically around the plate in the hopes that no one would notice. A...
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If you've ever sacrificed a platter of burgers to the incendiary powers of a backyard barbecue, or tried to convince yourself that "black and crusty" is exactly how you like your chicken, then you know, firsthand, the ambiguous blessings of cooking outdoors. On the one hand, we can all agree that a subtly, smoky barbecued steak is infinitely tastier than...
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Summer brings us peaches, the third most popular fruit in the nation, behind apples and oranges, respectively. Peaches are best eaten fresh, but, with so many around these days, they can be frozen, canned and used in a variety of ways. Peaches do not get any sweeter once they are picked. They do get softer and juicier, but never sweeter...
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Cold soups to beat the heat
By:
Ethel Hofman, JE Feature
If they won't eat salad, then give them soup - preferably chilled, to beat the heat. One of the most familiar cold soups is gazpacho, from the Andalusian region of southern Spain. This uncooked soup is a purée based on fresh tomatoes, bell peppers, celery and cucumber. Bread and hard-cooked eggs are often added, making it a satisfying meal. Less...
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