Sunday, November 23, 2014 Kislev 1, 5775
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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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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