Wednesday, October 1, 2014 Tishri 7, 5775
Put a little kick into your holidays
By:
Andrew Schloss, JE Feature
All living things must eat, but without the ability to distinguish what is good to eat from what is not, none of us would eat for very long. Through trial and error, we eventually collect foods that reflect not just our own taste, but the tastes of our culture. Sometimes, it requires resolving apparent contradictions. Something, for example, has to...
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The flavors of the Mediterranean meet a compatible culture
By:
LARRY HANKIN, JE Feature
Intermountain Jewish News Cooking-school vacations in Italy are all the rage. For a "foodie" - one who loves to eat, cook and talk about food - could there be any better way to spend a week or two than learn to cook in a country many consider the heart of the gastronomic world? For a Jewish foodie, there is a...
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By:
Louise Fiszer, JE Feature
Each Rosh Hashanah as I set my table, I remember my mother setting hers with the new fruits of the season - a variety of apples, perhaps some pears, and a bowl of dates and dried figs. That was in Brooklyn, where the pomegranates, fresh figs, avocados and persimmons that graced my holiday table didn't exist except at very fancy...
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By:
Zell Schulman, JE Feature
With fall officially here, Jews throughout the world have begun to prepare for the 10-day period of prayer, joy, self-examination, fasting and repentance. This time is known as Yomim Noraim - "the Days of Awe" -or the High Holy Days known to us as Rosh Hashanah and Yom Kippur. On Rosh Hashanah nearly 2,500 years ago, the prophet Nehemiah proclaimed,...
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So versatile, so downright delicious, these fungi add to everything
By:
Daniel Stern, JE Feature
What makes something lasting? Or a masterpiece? Or an heirloom? Part of the value is probably sentimental, but most of the value comes from a quality that is able to withstand the test of time; to provide beauty or enjoyment regardless of the era in which it is being viewed or listened to; or, in this case, eaten. Some things...
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