Wednesday, September 17, 2014 Elul 22, 5774
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An entreprenuer from Northeast Philly puts up with the heat of a homemade wood-fired oven that can reach 1,000˚ to bring kosher pizzas to fellow observant Jews.
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With fundraising help and encouragement from their "family" of Penn Hillel students, two non-Jewish cooks at the building's dining hall have set plans in motion to open their own kosher vegetarian food truck.
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Rivka Tal, JE Feature
Whether served as a dessert, a salsa or a sauce accompanying chicken, fresh peaces make for a perfect summer treat.
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The team behind Zahav has just opened the country's first hummusiya — a restaurant dedicated to hummus.
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Try this recipe for herbed fish balls from Jenna Gur's new cookbook: Jewish Soul Food — From Minsk to Marrakesh .
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