Thursday, September 18, 2014 Elul 23, 5774
By:
Aaron Passman, JE Staff
Hungry for a filet mignon? How about a "Philly Minyan" instead? That dish and others can be had from Klapholz's Kosher, which in August moved into the main building at Young Israel of Elkins Park, after six years at its former retail location on Old York Road in Jenkintown. Formerly known as Klapholz's Kosher Delicatessen, the business dropped the "deli"...
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Janna Gur's The Book of New Israeli Food is a cookbook, a photography collection and a history lesson. This culinary cultural survey, a bestseller in Israel, will satisfy your appetite and your curiosity. With recipes both light and sumptuous, most coupled with lush photography by Eilon Paz, just flipping through this book will make your mouth water. From soups to...
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By:
Louise Fiszer, JE Feature
The last crumb of kugel is gone, and the leftover brisket has been put away for yet another meal. We try to hang on to the joy of the holidays, even though there are moments of bleakness. Times are tough. Ever-present thoughts of politics, recession, Israel's future and oil prices can make it all seem rather depressing. Sharing feelings and...
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Instead of the usual bagels with cream cheese and lox for breakfast, Jill Colella Bloomfield and Rabbi Janet Ozur Bass, authors of the Jewish Holidays Cookbook , suggest trying this recipe combining all those tastes together in one dish. This creamy dish tastes like an omelet and is easy to make. Smoked Salmon Frittata (Dairy) 6 eggs, beaten 1/2 cup...
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By:
Ethel Hofman, JE Feature
Phyllis Glazer made aliyah from New York more than 30 years ago. Today, she is one of Israel's culinary stars as a journalist, TV personality and spokesperson. So when we were invited to her home in Tel Aviv for Shabbat dinner, I immediately accepted, certain that, although Phyllis is a vegetarian, she would respect her meat-eating guests, and there would...
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