Wednesday, December 17, 2014 Kislev 25, 5775
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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By:
Linda Morel, JE Feature
Though I don't like to admit it, lately I've been eating the foods of my youth: chicken fricassee and stuffed peppers, sweet-and-sour meatballs, braised short ribs. I liked them as a child, but that was before I was exposed to moussaka, polenta and Pad Thai noodles. By the 1970s, I became so enamored with other people's cuisine that I rejected...
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