Sunday, December 21, 2014 Kislev 29, 5775
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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The heat is on -- in the ovens, that is. Everyone is out shopping or bustling in their kitchens in preparation for the holidays. If you haven't already completed your menu, take these tasty ideas into consideration. Turkey Tenderloins With Caramelized Onions (Meat) Fresh thyme and sweet onions add lots of flavor to a very simple sauté. 1 tsp. vegetable...
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What do Israelis serve at Rosh Hashanah? Try a whole host of ethnic delicacies!
By:
Linda Morel, JTA
What does a typical Israeli family eat on Rosh Hashanah? It's hard to say with certainty. Ask any two Jews, and you're likely to get three opinions. In a sense, it's an unfair question because no two families in Israel, or in any country, celebrate the holiday in the same way. However, Janna Gur, author of The Book of New...
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Half a bottle of mustard, some cooked veggies, a bit of cocktail mix ... they're like buried treasure
By:
Ethel Hofman
THE JEWISH KITCHEN Labor Day heralds the end of summer. It's back to school, back to work at a more hectic pace, and back to a full fridge, after a summer that's focused on fruits and veggies. Hearty fare is back in season. Yet this brings me to my pet peeve. I don't like holding on to almost empty jars...
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