Friday, January 30, 2015 Shevat 10, 5775
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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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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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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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:
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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