Sunday, December 28, 2014 Tevet 6, 5775
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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... and hearty meals for the holidays
Food is a vital part of the holidays, even at Yom Kippur, which is preceded by a major meal and followed by a break-the-fast supper. Orthodox Union recipe expert Eileen Goltz offers the following recipes for Rosh Hashanah, Yom Kippur and Sukkot. Goltz was born and raised in the Chicago area, and graduated from Indiana University and the Cordon Bleu...
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Give your parties a Mediterranean flair while you upgrade taste and health appeal. A new take on traditional favorites and a few new ingredients in your pantry will let you offer your guests an array of tempting dishes sure to delight. Put a modern twist on classics or create something entirely original by combining robust essentials, including fresh produce, zesty...
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Falafel continues to gain popularity, as many people use them in sandwiches or seek them out in restaurants. It's a great non-meat option, and a good non-dairy choice. Veggie Patch, a Tribe Mediterranean Foods company, recently introduced its falafel-ball line throughout the United States. The fully cooked chickpea-and-spices item is flash-fried and then oven-baked. The package can be stored in...
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By:
Keri Fisher, Jewish Exponent Feature
NOSH This time of year, farmers' markets are simply overflowing with sweet corn. There are few things on earth as delicious as a boiled ear of corn slathered with butter and sprinkled with salt, yet when it is so bountiful -- like now -- you need other ways to prepare it. I like to use fresh corn in a simple...
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