Friday, August 29, 2014 Elul 3, 5774
By:
Louise Fiszer, JE Feature
As soon as I see my daffodils and tulips popping out of the ground, I am ready to take the party outdoors. Dining al fresco is one of life's great pleasures. Despite the lack of rain this spring out here on the West Coast, my garden has managed to maintain its vibrant look. The following menu allows the cook to...
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Eating gluten-free has become a hot topic within, and increasingly, beyond, the celiac and gluten-intolerant community. For 21 years now, Pamela's Products has provided baking mixes and finished packaged cookies that focus on great taste so that celiacs and wheat-eaters can enjoy food equally and together. The baking mixes are certified "K," and the finished packaged cookies are "O.U." May...
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Lag B'Omer and Mother's Day come back to back -- and it's all about the food
By:
Etehl Hofman, JE Feature
Lag B'Omer, this year takes place on Tuesday, May 12, on the 33rd day after the second day of Passover in the midst of the seven weeks between Passover and Shavuot. ("Lag" is the Hebrew numerical equivalent of 33). For me and my husband, Lag B'Omer is a doubly special celebration. A few decades ago, we were married on Lag...
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There's a bit more than just spring in the air these days. Opening a new branch this week in Glen Mills, Delaware County, is the Fresh Market, a gourmet food store that carries a number of kosher products, including challah and the company's own brand of kosher coffees. They also shared these recipes, which are ripe for the season. Replace...
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Make matzah bark
By:
Linda Morel, JE Feature
I'm ashamed to admit that I often lose track of the leftover matzah products purchased for Passover. After the holiday, they languish in my pantry, getting bypassed by a new season of ingredients. I promise to consume them, but that never happens once the challah and croissants compete for my attention. As July rolls around, I invariably discover boxes of...
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