Monday, July 6, 2015 Tammuz 19, 5775
By:
Louise Fiszer, JE Feature
The word "downsize" took on a special meaning to me when we recently moved to a smaller house. I had to get rid of "stuff," and one of the first things to go was a good deal of my massive cookbook collection. After this painful process, I promised myself to get off my cookbook addiction. It's said that "addiction starts...
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An abundance of goodies from the world over
By:
Ethel Hofman, JE Feature
Each year, I attend Kosherfest with excitement and anticipation. Walking up and down the aisles, I'm constantly amazed at the diversity and high quality of kosher products. And in the 21st century, the kosher cook can duplicate almost any dish, ethnic or otherwise. There's a kosher substitute for almost every ingredient imaginable -- even kosher shellfish, prepared, shaped and flavored...
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After T-day, make the most of all those leftovers
By:
Louise Fiszer, JE Feature
Not very much food goes to waste in my house. Turkey noodle soup, made the day after Thanksgiving with the carcass, is something I look forward to all year, perfect for the Shabbat dinner following T-Day. (If I'm invited to someone else's table, I always ask for the bones they won't be using). To make a rich, delicious stock, you...
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By:
Ethel Hofman, JE Feature
For entertaining, especially around the holidays, I'm a firm believer in doing as much as possible ahead of time. I want to be able to sit and enjoy my family and friends, instead of jumping up to check something in the kitchen. So, for my Thanksgiving menu, only the turkey, golden and succulent, is cooked on that special day. Directions...
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You don't have to be Jewish to eat or cook kosher food. In fact, while the last 10 years have seen a dramatic upsurge in kosher cuisine, and double-digit increases in annual sales of kosher products, the people who are fueling this trend are not necessarily Jewish. The trend is also being driven by people for whom eating kosher is...
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