Friday, October 24, 2014 Tishri 30, 5775
By:
Andrew Schloss, JE Feature
Once upon a time, a long list of ingredients was a soup's best feature. Soups were the way home cooks accounted for the constant buildup of vegetable and meat trimmings, discarded carcasses and herb ends that were the natural by-products of daily meal-making. But now that fewer meals are made from scratch at home, that ongoing inventory of itinerant ingredients...
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By:
Ethel Hofman, JE Feature
We've partied, dined (and probably overeaten) and now it's time to unwind. What better way than to curl up with a good book, and read about food. Here are some of the volumes I found intriguing this year. · My Life in France -- This is Julia Child's life story as told to her grandnephew Paul Prud'Homme. There are the...
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By:
Louise Fiszer, JE Feature
Erev Rosh Hashanah -- the Jewish New Year's Eve -- is a time for gathering around the holiday table with as many family members and friends that can fit. After the meal, we're off to synagogue for the first holiday service. It's a wonderfully religious and emotional time. Now, the secular New Year brings about a different mood. I typically...
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Gefilte fish, chopped liver, even Jewish apple cake, it seems, have made the endangered-species list. Once the bastions of Jewish culture and identity, food historian Dr. Carol Harris Shapiro explained that these staples are being tossed aside for sometimes healthier, often faster and usually more "American" options. Speaking at the National Museum of American Jewish History on Sunday, Shapiro suggested...
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See what modernity's brought to the table
By:
Ethel Hofman, JE Feature
Is there such a thing as Israeli cuisine? After all, Israel is a nation of immigrants -- they came from Eastern Europe, Russia, Yemen, Ethiopia ... from all corners of the world. They arrived in Palestine with their own culinary customs and culture, with cooking pots slung over their shoulders and recipes carried in their memories. But they soon found...
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