Monday, July 28, 2014 Av 1, 5774
By:
Linda Morel, JE Feature
With winter now winding down, and daylight hours increasing, it's that time of year my mother used to call the "in-between season." It's a time when no one knows what to serve for dinner. Though the thermometer remains stubbornly low, the hearty dinner fare, which everyone craved just two weeks ago, is no longer appealing. Suddenly, brisket and beef stew...
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By:
Louise Fiszer, JE Feature
"One can never be too rich, too thin -- or have too many chicken-salad recipes." I don't know who said that, but I know it to be true, especially when leftover chicken is taking up too much space in my frig. Chicken salads are a scrumptious way to simplify the demands of Shabbat lunchtime entertaining. If I'm preparing chicken for...
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According to the U.S. Department of Agriculture, nine out of 10 women and seven out of 10 men are not getting the calcium they need every day. Children, beginning as young as the toddler years, are also not getting enough calcium in their diets, according to the Centers for Disease Control and Prevention in Atlanta. Dairy foods provide the most...
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Petit Fours will make your holiday gifts extra festive
By:
Ethel Hofman, JE Feature
Purim, the most jubilant holiday in the Jewish calendar, is a celebration of the defeat of Haman and his heinous plan to exterminate the Jews. It's a holiday where in synagogues all over the world, there's dressing up, drinking and dancing till you're dizzy -- this is a holiday where it's permitted to get drunk. Shalach manot baskets sent to...
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By:
Louise Fiszer, JE Feature
I dare you to visit any American coffee shop, diner, cafeteria or upscale restaurant in the a.m. and not find a bagel of sorts on the menu. For most Americans, these crusty, savory, doughnut-shaped rolls accompanied by rich cream cheese are the symbol of the first meal of the day -- and are also interpreted as a Jewish breakfast. As...
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