Saturday, January 31, 2015 Shevat 11, 5775
Just in time for the holiday season, the Manischewitz company announces the launching of its fourth annual cook-off event, designed to encourage home cooks to challenge themselves in preparing a kosher meal -- this year, using the new Manischewitz all-natural broth, made with chicken and beef. The contest encourages men and women to experiment with different ethnic foods and think...
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By:
Louise Fiszer, JE Feature
Gone is the fun and flavor of the outside grill. Let's face it -- it's November, and the cooler weather is here. All of which means we can get back into the kitchen for some serious cooking with burners and ovens going full blast. The Jewish holidays are well past us, so we can say goodbye to brisket and matzah...
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By:
Ethel Hofman, JE Feature
THE JEWISH KITCHEN On a sunny afternoon this past summer, a group of us climbed into a minivan to search for culture, cuisine, and "bed and breakfasts." Our route took us up north through New York's Finger Lakes region, then on to Stratford, Ontario, followed by a trip south to Pennsylvania's own "Grand Canyon." B&B's have become the ultimate boutique...
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What exactly is a pumpkin? A vegetable? No. A fruit? Yes. A fruit is defined as being the part of the plant that contains seeds. The average pumpkin contains about a cup of seeds, so they are most definitely a fruit. Pumpkins come in a multitude of colors, shapes and sizes. They're grown green, yellow, red, white, blue and even...
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By:
Rivka Tal, JE Feature
Cilantro is quite popular in Israel, and all over the Middle East and North Africa. It's part and parcel of Tex-Mex, Thai and Indian traditional cooking as well. But it's one of those things in the food world: You either love those pungent, sage-citrusy-tasting leaves or you hate them. It seems that there's very little middle ground. Scientists explain that...
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