Friday, September 30, 2016 Elul 27, 5776
By:
Keri White | JE Food Columnist
Long winter Sundays just beg for a meal focused around slow braising, one that will fill the house for hours with delicious aromas wafting in from the kitchen.
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By:
Sharon Matten | JE Food Columnist
One of my issues is coming up with recipes that my entire family will eat — kind of like disguising healthy dinners in superhero costumes.
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By:
Greg Salisbury | JE Staff
Snap Kitchen, a healthy fast-casual dining chain, just opened its first locations in Philadelphia, complete with organic, locally sourced ingredients, BPA-free containers and a 21-day healthy eating program.
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By:
Rachel Kurland | JE Staff
The person responsible for transforming the classic Italian-American staple that is usually made with ground pork — in addition to ground beef and veal — and at least one type of cheese is Marcia Friedman, the cookbook author of Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life .
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By:
Keri White | JE Food Columnist
As the seemingly endless succession of too-early winter evenings drags remorselessly on, I seek diversions where I can find them. On one recent chilly evening, that diversion came in the form of dinner.
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