Wednesday, August 27, 2014 Elul 1, 5774
... in all its healthy and versatile alterations
By:
Louis Fiszer, JE Feature
It may look like celery, taste like licorice and sound like "Pinocchio," but the best thing about fennel is that it's not like anything else. Just one whiff will verify this. Because I have a passion for finocchio as the Italians call it, I use it frequently, especially in winter months when the vegetable pickings are slim at best. You...
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Set the table -- and your sights -- for romance
By:
Ethel Hofman, JE Feature
Dr. Ruth Westheimer -- aka "Dr. Ruth," as she's known to millions -- has assured us that an aphrodisiac is anything you think it is: "It's all in the mind," she says. Thus, in celebration of Valentine's Day, anything goes. We have the noted sex therapist's permission to plan a lover's day menu that may be indulgent, rich, guilt-free and...
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Try this fabulous form of cooking with something different -- fish
By:
Andrew Schloss, JE Feature
Fish provide the most varied protein supply a home cook has, but what should be a constant source of culinary invention is more often than not prepared by rote. Broiled flounder, poached salmon or grilled tuna (on the occasions when it doesn't come out of a can) are served in endless rotation, even in the best kitchens. Part of the...
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It's that time of the year -- time to warm up, settle down and get ready for game day. Super Sunday -- the other Super Sunday, meaning football and not fundraising -- takes place on Feb. 3. And while tradition has it that most nibble on junk-food galore while they watch two teams clobber each other, there is certainly room...
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By:
Ethel Hofman, JE Feature
It's no coincidence that those hearty, rib-sticking puddings came to North America by way of Britain, where winters are cold and damp. Relying on plentiful, basic ingredients as in flour, sugar and butter, puddings held a special place in British diets. They were filling, and often made up a complete meal along with milk poured over top. In Britain today,...
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