Saturday, December 10, 2016 Kislev 10, 5777
By:
Linda Morel | JE Food Columnist
Mint shows up in Sephardic salads, meatballs and sauces, where the Ashkenazi palate least expects them. Admittedly, mint is an acquired taste. Both refreshing and bold, mint is alluring precisely because it can’t be tamed.
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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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