Wednesday, August 31, 2016 Av 27, 5776
By:
Keri White | JE Food Columnist
Like many meat curries and kebabs, they are often either marinated in yogurt or finished with ghee (clarified butter), which presents a problem in the dairy/meat realm. But a smidge of coconut milk solves that problem, resulting in terrific flavor and texture.
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By:
Keri White | JE Food Columnist
The novelty of these dishes at dinner, simple though they are, offers a bit of a wow factor, especially for the young.
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By:
Keri White | JE Food Columnist
The selection here offers a quartet of tasty vegan dishes that do double duty.
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By:
Rachel Kurland | JE Staff
People tend to be afraid of alcohol, of the unpredictable way it may or may not make them feel, but at Aqua Vitae Insitute, founder Ariela Yankelewitz tries to teach people how to develop a good relationship with liquor and why it should be celebrated, not shamed.
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By:
Linda Morel | JE Food Columnist
Versatile by nature, tomatoes complement meat, fish and most any produce.
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