Sunday, November 23, 2014 Kislev 1, 5775
Jewish food is not traditionally known for its healthy qualities. In fact, it is often perceived as heavy and fat-laden -- a "heart attack on a plate." This reputation is based largely on our limited knowledge of the food of northern and eastern Europe. But if you delve farther afield, you'll find an exciting, eclectic and above all, healthy, range...
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Fire up the kitchen; it's Mexican tonight!
By:
Ethel Hofman, JE Feature
For Mexican families, food is a celebration. And though society and eating habits have changed in Mexico as in the rest of the world, the real dishes eaten everyday are rooted in tradition. Chiles, onions, tomatillos, cilantro, Mexican oregano and thyme -- to name just a few -- all impart a specific vibrancy to Mexican fare. Hot, piquant sauces dominate...
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War and wine -- even that pairing has a story these days. "It seems like we survived a real threat that may have ruined our harvest," declared Sasson Ben-Aharon, chief winemaker for Binyamina wineries. Their vineyards are located in Binyamina, between Haifa and Hadera on Israel's western coast, cities that were under attack by some of the 3,000 rockets discharged...
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There's nothing like tradition for this traditional dish
By:
Rivka Tal, JE Feature
According to an informal survey I have yet to make, if you say "kugel" in New York, New Mexico or even North Dakota, what comes to mind is that oh-so-fragrant "baked pudding" consisting of grated potatoes, onions, eggs, oil and salt. A side dish of potato kugel is the quintessential kugel for most people. But what really makes a kugel...
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It comes every week -- whether we're ready or not
Of all the Jewish holy days, the Sabbath is the oldest and the only one specifically referred to in the Ten Commandments. From the Hebrew word Shabbat -- "to rest" -- the Sabbath is a time to spend with the family in peace, celebration and festivity. It begins at sundown on Friday with the lighting of the candles and blessing...
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