Friday, December 26, 2014 Tevet 4, 5775
They ain't the pits!
By:
Ethel Hofman
Stone fruits come into their own in the summer. Sure, we can get apricots, plums and peaches trucked or shipped in from California, Chile and overseas practically year-round. But there are no apricots, peaches, plums or nectarines that have the exquisite, honey-like flavors of locally grown produce in their prime season. Visit farmer's markets and stores that display local produce...
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By:
Rivka Tal
If you have nothing to talk about one day, ask your local culinary experts what halvah is and where it originated. You might be surprised at the answers. The Larousse Gastronomique, for example, states that "halvah or halva" is "an Eastern sweetmeat based on roasted sesame seeds, which are ground into a smooth paste (tahini), then mixed with boiled sugar."...
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Feeling the pinch at the pump -- and in the produce aisle
By:
Ethel Hofman, Jewish Exponent Feature
Sticker-shock isn't relegated only to the gas pumps these days. Just take a walk around your local supermarket. According to reports, these higher food prices may be here to stay. One reason is that the operating costs of farmers, which include energy, fertilizer and equipment, are skyrocketing. For consumers, layoffs and bonus cuts add to the ripple effect. The result?...
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From the decor to the delicacies, the sheen is apparent
By:
Ethel Hofman
You might just feel that you've landed smack-dab in the center of a Jerusalem courtyard. Not so. Instead, you're right in the heart of Philadelphia's Old City, where Israeli-born executive chef Michael Solomonov and Wharton graduate Steven Cook have opened Zahav, the exciting, new Middle Eastern restaurant featuring authentic Israeli cuisine. (In Hebrew, Zahav means "gold.") Cool cream-colored Jerusalem stone...
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By:
Louise Fiszer, Jewish Exponent Feature
In my many extended visits to Israel, my impressions of Shabbat always leave me in awe. How differently it's treated there than anyplace else in the world! Whether observant or non-observant, Friday and Saturday mean guests, and guests mean food. Israelis usually don't entertain with large dinner parties; most families don't have room to serve full meals for a crowd...
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