Sunday, December 21, 2014 Kislev 29, 5775
By:
Louise Fiszer, JE Feature
What's round and oblong, and big and small, and white and purple and green, and striped and lavender and black? What else but an eggplant or more precisely a dozen eggplants? You can find these colorful varieties at farmer's markets and ethnic green grocers. Their beauty is only skin-deep, you will discover, as their flesh tastes pretty much the same...
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Who doesn't like pizza, especially when you're talking about a meal for the younger crowd? Susie Fishbein's Kosher by Design: Kids in the Kitchen offers this funky spin on the traditional. Even the youngest chefs can help out on this one. Pizza Bubble Ring (Dairy) nonstick cooking spray 8 Tbsps. (1 stick) butter 2 garlic cloves 1 tsp. oregano 1/2...
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By:
Ethel Hofman, JE Feature
Take heart. The Wall Street slump, which is affecting everybody's lifestyle, need not be all gloom and doom. There's a silver lining: Save money by returning to home-cooked meals, which will also provide a chance for the family to sit down together. It's a good time to discuss what happened at school and work. Besides, cooking at home is healthier...
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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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