Monday, December 22, 2014 Kislev 30, 5775
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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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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By:
Andrew Schloss, JE Feature
Watch the squirrels, fat as cats, cramming in calorie after calorie. Seeds, grains, even a scrap of bark will do in a pinch, but the real prize is a nut. A walnut, chestnut, acorn or filbert packed with protein, starchy sweet and rich with the most fragrant oils in nature. Nuts are treasure chests of flavor and nutrition. Though the...
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