Friday, January 30, 2015 Shevat 10, 5775
Simmer some scaly sea selections
By:
Andrew Schloss
Wash away winter with a stew. Watch its steam melt the frost from your windows. Sniff a whiff of its homemaking fumes. Stir it for solace. Sip it for comfort. Serve it for all the good things it holds and the warm feelings it brings. We instinctively turn toward stews in winter months, but often, in our culture, this means...
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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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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
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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