Sunday, December 28, 2014 Tevet 6, 5775
By:
Louise Fiszer, JE Feature
Confessions of a latke lover: There was a time that whenever we added a candle to the menorah during Chanukah, my secret yearning loomed large and lasciviously -- the desire to have hot, fresh, crisp latkes on my plate at the same time that everyone at the table has theirs. Sometimes, I would imagine my aspiring latke consumers refusing their...
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By:
Rivka Tal, JE Feature
Sizzling latkes, jelly-filled doughnuts, beignets, fritters, crullers -- the tantalizing frying fragrance of Chanukah is in the air! Almost everyone knows the story of the High Priest finding a small cruet of olive oil to light the Temple menorah -- that tiny jug that wound up lasting for eight days. To commemorate the miracles of "the few over the many,"...
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This time of year, cook like an Israeli
By:
Ethel Hofman, JE Feature
Each time I visit Israel, which is often, I discover new places and can indulge in the bountiful variety of Middle Eastern foods. My absolute favorites? The Mezze, a dozen or more little appetizers. These little dishes of sweet and savory vegetables, salads and marinated fishes are served as soon as diners sit down and before the main course is...
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By:
Linda Morel, JE Feature
So, how did fried foods become entwined with Chanukah's culinary history? It all started some 2,100 years ago, when the Greek king of Syria, Antiochus, occupied Israel. During his reign, the Jews and their customs faired poorly. When one of his officers arrived in a town outside of Jerusalem, he demanded that the Jews take part in a Greek ceremony...
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By:
Linda Morel, JE Feature
When I was growing up, we ate leftovers almost every night. On Mondays, my mother roasted a large hunk of meat and then, for days, she reheated the roast, until it grew as dry as cedar chips. This, of course, was done by design, so she wouldn't have to cook from scratch more than once a week. It's not surprising...
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