Tuesday, September 23, 2014 Elul 28, 5774
After T-day, make the most of all those leftovers
By:
Louise Fiszer, JE Feature
Not very much food goes to waste in my house. Turkey noodle soup, made the day after Thanksgiving with the carcass, is something I look forward to all year, perfect for the Shabbat dinner following T-Day. (If I'm invited to someone else's table, I always ask for the bones they won't be using). To make a rich, delicious stock, you...
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By:
Ethel Hofman, JE Feature
For entertaining, especially around the holidays, I'm a firm believer in doing as much as possible ahead of time. I want to be able to sit and enjoy my family and friends, instead of jumping up to check something in the kitchen. So, for my Thanksgiving menu, only the turkey, golden and succulent, is cooked on that special day. Directions...
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By:
Louise Fiszer, JE Feature
At some point in my life, I've had to give up spices, sweets, carbs, red wine, nuts and, years ago, cigarettes. I've been able to deal with all of those sacrifices, but I know that relinquishing coffee would make for an insurmountable unhappiness. My coffee addiction started very early in life, since my Bubbie always shared her "no-sugar-or-cream" thick, black...
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You don't have to be Jewish to eat or cook kosher food. In fact, while the last 10 years have seen a dramatic upsurge in kosher cuisine, and double-digit increases in annual sales of kosher products, the people who are fueling this trend are not necessarily Jewish. The trend is also being driven by people for whom eating kosher is...
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By:
Ethel Hofman, JE Feature
As I passed two husky young men in the dining room of the Dan Hotel, Tel Aviv, I overheard one of them say, "You'll never get this [breakfast] in Tennessee." That's a fact. Only in Israel, in every hotel, is the signature breakfast unforgettable. Tables piled high with fresh figs, dates, peaches, and the plums and grapes that still have...
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