Monday, October 20, 2014 Tishri 26, 5775
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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Israel's made great strides in the culinary marketplace
By:
Louise Fiszer, JE Feature
Every time I visit Israel, I'm dazzled by the diversity of its cuisine. In its 60th year of existence, this little country has much to be proud of -- and the food is no exception. In its early days, food seemed at the bottom of the list of things to experience there. "Don't go there for the food" was always...
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This time of year, it's about the fruits of the earth
By:
Ethel Hofman, JE Feature
Tu B'Shevat, the New Year of Trees, is observed on the 15th day of the Hebrew month of Shevat, this year on Jan. 22. It's the celebration of a new season -- a time when the days begin to get longer and the nights become shorter. In Israel, winter rains have now ended. Trees that have been dormant begin to...
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What's new on the market in the new year? Tribe, the maker of hummus, is introducing four organic flavors for retail sale in 8-oz. containers: Classic, Roasted Garlic, Sweet Red Pepper and Cracked Chili Peppers. In conjunction, Tribe is introducing the industry's first organic hummus party trays in six different flavors. The organic hummus is USDA- and kosher-certified, and has...
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Jamie Geller's 2007 cookbook, Quick & Kosher: Recipes From the Bride Who Knew Nothing , is the story of a young businesswoman who came into marriage without knowing a spatula from a saucepan. Determined to master cooking yet short on time, she was dismayed to find that most cookbooks consider an hour of preparation time "quick," and presumed more culinary...
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