Sunday, April 19, 2015 Nisan 30, 5775
By:
Louise Fiszer- JE Feature
It was pure serendipity that we found Carne Restaurant our first night in Istanbul. Due to a government parade the main streets were closed to traffic so we were not able to honor our much sought after reservation at a highly touted restaurant on the other side of the Bosphorous. Hungry and jet-lagged, we decided to take a walk and...
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By:
Lauren Pound Somers- JE Feature
Who makes the best Jewish soup? Volunteers at Adath Israel in Merion Station are challenging people to find out by launching the "Jewish Mama Soup-a-Rama," a regional contest whose ultimate goal is to produce 10,000 pints of soup to feed thousands. The innovative project was developed by Adath Israel's "Mitzvah Makers," social-action committee that's collaborating with the Jewish Federation of...
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By:
Ethel G. Hofman - JE Feature
We're partied out, simply partied out. Rich food, libations, bright lights and late nights - or were those early mornings? Now, it seems that the world has gone into hibernation, preferring to cocoon at home rather than venture out into the cold dark night. Relax! This winter, wrap yourself in a comforter, slip your feet into slippers and curl up...
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Enhance the flavor of the foods you cook by using a bouquet garni , a mixture of herbs, either fresh or dried. A bouquet garni may be made from either fresh ingredients tied together, or dried ingredients mixed and placed in cheesecloth tied into a bag for dipping into soups, stews, sauces, casseroles or meat dishes. But these days, with...
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Simmer some scaly sea selections
By:
Andrew Schloss
Wash away winter with a stew. Watch its steam melt the frost from your windows. Sniff a whiff of its homemaking fumes. Stir it for solace. Sip it for comfort. Serve it for all the good things it holds and the warm feelings it brings. We instinctively turn toward stews in winter months, but often, in our culture, this means...
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