Thursday, August 28, 2014 Elul 2, 5774
By:
Louise Fiszer, JE Feature
In the last six months alone, I've celebrated and cooked for two New Year events, Sukkot, Thanksgiving and Chanukah. A little rest for the "kitchen weary" is now in order. I'm ready for one-pot, easy-to- prepare food, and, to me, nothing is more satisfying than a well-crafted, warming, savory stew. I have wonderful, comforting memories associated with stews, but I...
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When Eating Well: The Magazine of Food & Health first appeared on newsstands in 1990, skeptics wondered if low-fat food wasn't just one more flash in the nutrition pan. Fat, however, has edged out all others as the dietary issue. In fact, limiting fat to reduce heart disease and cancer risk should remain a priority. Eating Well: Secrets of Low-Fat...
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By:
Ethel Hofman, JE Feature
The festivities are over. We've had our fill of rich food and wines. Calendars are blessedly light on upcoming social events. Now is the perfect time to curl up with a good food book. It's instant therapy. Here's a selection of volumes that I've come across in the past months that come highly recommended. Not all are specifically kosher cookbooks,...
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From wines entered into 2008 "Terravino," the Mediterranean annual wine competition, almost 40 wines, produced or imported by Royal Wine Corp USA, were named winners of gold or silver medals. This further endorsement of the quality of wines that emanate from Royal rings out loud and clear. It should, therefore, come as no surprise to those who have read Robert...
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By:
Michelle Mostovy-Eisenberg, JE Feature
When Steven Katz of Elkins Park was looking to open a new restaurant in the Philadelphia suburbs, he said that he wanted to create a place where creatively made kosher food could be affordable to people from all over. Fast-forward 16 months, and Max & David's International Kosher Cuisine, at 8120 Old York Road in the Yorktown Plaza in Elkins...
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