Tuesday, June 28, 2016 Sivan 22, 5776
By:
Keri White | JE Food Columnist
For devotees of Philadelphia’s thriving restaurant scene, Eilon Gigi is a familiar face. But how does the son of Moroccan Jews who grew up in Ashdod, Israel find his way to the top of the Philadelphia restaurant world?
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By:
Marissa Stern | JE Staff
The third annual Biblical Brew Off was held at Congregation Rodeph Shalom and put Team Jesus from St. Timothy’s Episcopal Church tap to tap with Team Moses of Rodeph Shalom and a new, interfaith team of women from both congregations, Team Eve, to see who could ferment the best brew.
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By:
Keri White | JE Food Columnist
As diets continue to diversify and diverge, with more and more diners going vegetarian, gluten free, vegan or raw, today’s competent cook and host needs some solid vegetarian options in their arsenal.
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By:
Keri White | JE Food Columnist
When the temperature rises, as it has done so gloriously in the last few weeks, our culinary inclinations turn outside.
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By:
Rachel Kurland and Marissa Stern | JE Staff
When you think about it — despite believing (without being dramatic, of course) that not having any bread could signify the end of the world — Passover has some of the best food compared to other Jewish holidays.
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