Friday, December 26, 2014 Tevet 4, 5775
By:
Ethel Hofman, JE feature
I simply fell in love with Mykonos, the tiny Greek island set like a sparkling jewel in the sun-dappled Aegean sea. Approaching from the water, Mykonos, bathed in brilliant sunshine is fairytale enchantment. The year-round population is 6,600; in season, the numbers swell to more than 100,000. But the island is refreshingly unspoiled. Tiny storefronts leading into bakeries, confectioners, artisan...
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By:
Jared Shelly, JE Feature
Aside from his normal intake of between three and 10 cups of coffee per day - most of them decaf - Gene Kestenbaum also spends part of his day "cupping" from new batches of brewed joe regularly. "It's like wine-tasting. We draw it into our mouths and spit it out into a coffee spittoon," explained Kestenbaum, 58, president and CEO...
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An essential ingredient that's not as bad as you think
By:
Andrew Schloss
Fat! Suet! Blubber! Lard! They clog the capillaries and make us obese. They choke the heart, block the colon, ripple our thighs and pimple our pusses. In all of gastronomy, there's no food more fiendish than fat. Sweet butter. Extra-virgin olive oil. Beta carotene. Ghee. They perfume the pesto and perfect the pie. They tint the fritter, puff the tempura,...
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By:
Jared Shelly, JE Feature
Staring down a long line of customers, chef David Glazer hustled to fry up his version of the latke - with olives, dill and scallions almost bursting out of a crispy potato shell. "The friendly ingredients - the spinach and the feta cheese - gets them every time," said Glazer, a chef from the Center City Greek restaurant Estia, pointing...
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