Tuesday, October 21, 2014 Tishri 27, 5775
By:
Linda Morel, Jewish Exponent Feature
WHAT'S COOKING? Although it sounds like a contradiction in terms, I'm a great fan of cold soups, which are even more versatile than their steaming winter counterparts. When was the last time you heard of anyone serving piping-hot soup for breakfast or dessert? Yet ice-cold soups can be anything you want them to be. I eat frosty fruit soups at...
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By:
Rivka Tal
Mention the word "goulash" and a lot of people automatically add the word, "Hungarian." Few would argue that the hearty beef stew was born in Middle Europe. The dish, as well as the word gulyás , actually hails from Hungary. Gulyá literally means "herd of cattle"; hence, gulyás means "cowherd." The meal prepared in a kettle by cowherds is called...
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By:
Louise Fiszer, Jewish Exponent Feature
BEYOND CHICKEN SOUP "Doubtless God could have made a better berry, but doubtless God never did." William Butler, a 16th-century physician, shares my view on the much beloved strawberry. No wonder that strawberries grace the covers of most spring issues of food magazines, and that a number of restaurants declare a "Strawberry Week" in mid-May with special dishes on their...
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By:
Keri Fisher, Jewish Exponent Feature
NOSH A ripe tomato is a thing of beauty. I've been known to eat them out of hand, garnished only with a sprinkle of salt and pepper. But when summer's bounty is a bit too bountiful, I host my own tomato festival at home, with a menu that honors this humble fruit, and recipes that highlight, rather than mask, its...
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And it can be part of a Bastille Day celebration
By:
Louise Fiszer, Jewish Exponent Feature
BEYOND CHICKEN SOUP We have a number of friends who are die-hard "Francophiles." They spend every vacation in France, and usually come home with all things French -- wines, chocolates, porcelain and wonderful recipes. Recently, we were invited to a home where such French-lovers hosted an unusually tasty Shabbat luncheon featuring vegetables, fish and a garlicky mayonnaise-like dip called "aioli."...
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