Saturday, September 24, 2016 Elul 21, 5776
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.
Comment0
By:
Linda Morel | JE Food Columnist
Versatile by nature, tomatoes complement meat, fish and most any produce.
Comment0
By:
Marissa Stern | JE Staff
While you can easily hop on over to your favorite restaurant and order a cocktail, you also might be interested in channeling your inner bartender and whip up your own creation.
Comment0
By:
Jon Marks | JE Staff
According to some top area chefs, if you take the proper time to prepare and season your food — and pay enough attention so it doesn’t overcook or undercook — you just might be able to put something on your table as tasty as they do.
Comment0
By:
Keri White | JE Food Columnist
This meal is simple, but it delivers a lot of fresh, interesting flavors. A bit of advance planning is optimal, but not essential.
Comment0
Advertisement
Advertisement

Advertisement