Sunday, December 28, 2014 Tevet 6, 5775
Some of the world’s best spirits are made from what wine leaves behind.
By:
Richard Pawlak, Inside Magazine feature
The class of spirits known as digestifs can make the beginning and end of any meal a more intoxicating experience.
Comment0
By:
Hillel Kuttler, JTA
With the High Holidays approaching, the self-dubbed "Cheese Guy" is preparing a special line of Brie.
Comment0
By:
Linda Morel
Applying a dash of imagination to Rosh Hashanah apples leads to some delicious recipes for the Jewish new year.
Comment0
Abe Fisher, opening Sept. 2, aims for adventurous diners who don't mind a little treif
By:
A restaurant doesn’t have to be kosher to be Jewish. But how treif can it be and still evoke Yiddishkeit?
Comment1
Borsht Tartare at Abe Fisher
By:
Sharon Matten
Looking through fellow shoppers' food carts or picking dinner guests' brains about their creative cooking experiments may be nosy, but it also leads to some great recipes.
Comment0
Advertisement
Advertisement

Advertisement