Tuesday, January 27, 2015 Shevat 7, 5775
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Hoping to whet many an appetite, the Gershman Y choose a panel discussion about the fine art of food writing -- including one journalist who even penned an article about the Jewish obsession with pork -- to kick off its participation in the "Live at the 92nd Street Y Program." Begun in 2002, the satellite broadcast program allows Jewish institutions...
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By:
Andrew Schloss, JE Feature
If you can have cake for breakfast -- coffee cake, cheesecake, pancakes -- and breakfast for dinner, what's to keep you from sipping a little soup for dessert? There is nothing in the definition of soup that says it has to be loaded with chicken and noodles; why not honeydew and lemon, or mango and raspberry, or chocolate with toasted...
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How to compete with rising food prices
By:
Ethel Hofman, JE Feature
Sticker shock doesn't just occur at the gas pump these days. Food prices across the nation are rising at an alarming rate. On a recent shopping trip, for instance, I wound up spending $2.29 for three oranges and 29 cents for a single banana. And that's conventionally grown, not organic! But take heart. There are ways to pare down rising...
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Adding extra moisture makes meats meant for the grill much jucier
By:
Andrew Schloss, FE Feature
The intense heat needed for grilling tends to dry out foods like chicken, fish and veal, which have delicate fibers and little interior fat. Thus, these items become prime candidates for brining. Soaking in brine that is around 5 percent salt by weight, for as little as an hour before grilling, can make meat noticeably juicier and preserve its tenderness...
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Almost any fruit can be cooked on the grill. Hard fruits, such as apples, pineapples and pears, are easier to grill than softer fruits, such as peaches, nectarines, plums and papaya. Softer fruits require more attention when being grilled to prevent overcooking, which will cause the fruit to become mushy. Softer fruit only needs to be heated, not cooked. Many...
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