Thursday, October 2, 2014 Tishri 8, 5775
Hot food, good times and a festive outdoor holiday
By:
Ethel Hofman, JE Feature
Lag B'Omer is a carefree day that sits right between Passover and Shavuot. In Israel, it's a school holiday. Families and friends gather together for a bonfire, a picnic, a sports game. Grills are set up in parks, on the beach -- even on apartment balconies -- but by far, the largest celebration takes place in and around Miron, the...
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By:
Louise Fiszer, JE Feature
A good part of the joy in foreign travel is the discovery of foods that express the flavor of the country and its people. I'm always on the lookout for new dishes that will translate well to fit my kitchen and dining lifestyle. On a recent trip to Spain, I found such an item -- paella, the national culinary treasure...
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By:
Louis Marmon, JE Feature
More than 40 different varietals -- high-quality Zinfandel, excellent Cabernet blends and first-rate Rhone varietals -- are cultivated in Paso Robles, California's largest American Viticultural Area. The 24-plus-square-mile area has 700- to 2,000-foot elevations with diverse microclimates -- from the cooling Pacific breezes and multiple canyons. Still, Paso Robles suffers from an identity crisis. The public is mostly unaware of...
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Pucker up with this tart ingredient
By:
Ethel Hofman, JE Feature
I adore rhubarb in all its various forms. As a child, growing up in the far north Scottish islands, I would stab a fresh-plucked, ruby-red stick into the sugar bowl and scrunch it in my mouth to release the sweet-sour juices. Lacking other summer fruits, my mother poached tiny chunks in a clove-scented syrup, put up pots of thick crimson...
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There's something about the smell of freshly baked bread and its wonderful flavor that brings joy to a home. Baking your own might seem a complex process requiring great effort or skill. But really, it's not -- and it's well worth the effort. The Secret of Challah , by Shira Wiener and Ayelet Yifrach, contains lots of recipes for that...
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