Friday, September 19, 2014 Elul 24, 5774
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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By:
Norma Schonwetter, JE Feature
I've been inundated by friends and family with erroneous information and questions about using plastics in the microwave and in the kitchen. Now, Jennifer Killinger, director of the plastics division of the American Chemistry Council, has substantiated my information with some interesting facts and disclaimers. It's time for consumers to become knowledgeable on this subject so they can discount ridiculous...
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By:
Jewish law clearly has a lot to say, of course, about ritual slaughter, and the proper preparation of kosher meat and poultry. There's also plenty in the Torah and Talmud that focuses on employer-employee relationships, and the ethics of how to treat workers. Except for a few historical cases where rabbinical authorities tried to link the two issues, generally, they've...
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Spring into specialties that tout freshness and color
By:
Ethel Hofman, JE Feature
Don't we all have friends who are sort of vegetarian, but not quite? Though the bulk of their diet is made up of grains, fruits and vegetables, beans and nuts, they'll occasionally eat meat, poultry and fish. The newest term for those folks, coined by culinary experts and nutritionists, is "flexitarian." In a 2006 article published by scientists at Oxford...
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