Saturday, July 26, 2014 Tammuz 28, 5774
Celebrate Tu B'Shevat with these two tasty recipes, using apples and pecans, courtesy of The Kosher Palette . Baked Apples With Pecans (Pareve) 9 Rome or Granny Smith apples 1/2 cup applesauce 1/2 cup dark raisins 1/3 cup chopped pecans 1/2 cup sugar, divided 1 Tbsp. fresh lemon juice 1/2 tsp. ground cinnamon, divided 4 tsps. unsalted margarine Preheat oven...
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Utilizing images of a rising sun and of rolling green fields, the packaging of many organic products evokes healthy living, of getting back to nature and reclaiming all that is pristine in the world. But following a last-minute amendment to a routine congressional appropriations bill last year, consumers, producers and marketers of what's billed as the cleanest food available are...
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Pear that feeling with some fruit!
By:
Andrew Schloss
February's a barren month. The bounty of last autumn's harvest is a dim memory, and we're still months away from the first growth in spring. But to make the best of what we've got, I have just two words for you - fruit and nuts. Traditionally, the depth of winter is a time when even stalwart produce disappears, and in...
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A month that's oh so sweet...
By:
Ethel G. Hofman- JE Feature
Americans are crazy about chocolate, though that's nothing new. Smooth, silky, sweet and intoxicating, chocolate has titillated the senses for nearly 3,000 years. Back then, the Aztecs regarded the rich, dark cocoa beans as a gift bestowed by the great god Quetzalcoatl to ease their earthly passage to heaven. The chocolate was reserved for warriors, nobility and priests. In the...
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By:
Sally Friedman- JEFeature
You're sitting in a restaurant trying to enjoy your meal when the kids at the next table start acting up. First, just a poke here and there. Then some more serious wrestling. Then shouts of "You liar! You stupid idiot!" Thuds. Blows. Hollering. By now, a civilized meal is out of the question. And so, probably, is your own digestion...
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