Friday, November 21, 2014 Heshvan 28, 5775
We've had the big holiday meat meal, with the rich brisket, simmering chickens and heavy vegetable-laden sides. Now, we're headed toward fast day, with meals before and after that should reflect the fact that our bodies will be more sensitive to the amount and type of food that goes into them. These recipes feature pareve and dairy dishes that are...
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There's still time to whip up your menu
By:
Keri Fisher
NOSH Every year, many of us spend days preparing a festive Rosh Hashanah dinner, with hours spent behind the stove, and not enough time spent with friends and loved ones. The resulting dinners are, of course, well worth the effort, but sometimes, wouldn't you rather be out of the kitchen in about an hour? This meal celebrates the New Year...
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The sweet smell of fall is in the air, and the High Holidays are upon us. It's the time for fresh fruits and vegetables like apples and squash, pumpkin and pomegranates. As orange is the color du jour , carrots also make their mark in the form of a warm tzimmes. What you might try that's a bit different are...
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And nothing ensures that more than oodles of desserts
By:
Louise Fiszer
BEYOND CHICKEN SOUP As soon as I see the first fall apples and pears appear in the markets, my thoughts turn to Rosh Hashanah. And by the time you read this column, all my desserts and soup will be sitting in the freezer, waiting for the holidays. In the days prior to this Jewish New Year, I'll be out of...
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By:
Eileen Goltz
The color and flavor of honey differ depending on a bee's nectar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United States and even more available throughout the world, coming from such diverse floral sources as clover, eucalyptus and orange blossom. In general, lighter colored honeys are mild in flavor, while darker...
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