Monday, April 20, 2015 Iyyar 1, 5775
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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The cool air has arrived, and with it comes the lovely aroma of food cooking in the kitchen. What better way to welcome in the fall than with a batch of freshly made cookies? And these recipes won't leave you second-guessing -- they're tasty and good for you (and the kids). Almond-and-Honey Butter Cookies (Dairy) This thumbprint cookie uses honey...
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