Saturday, December 27, 2014 Tevet 5, 5775
By:
Steven Cook
Try something a little different for dessert that still incorporates the apples and honey that form our taste memories of the holiday: Basbousa, a semolina cake of Egyptian origin that is moistened with a sweet syrup.
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Not as odd as you might think
By:
Ellen Sue Spicer-Jacobson
For the Jewish holidays, consider expanding your kosher menus with these vegetarian dishes that incorporate fall foods such as sweet potatoes, carrots and whole grains.
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By:
JNS.org
Amos Hayon, an Israeli pastry chef based on Long Island, offers four recipes for Rosh Hashanah desserts that will be sure to satisfy those looking for interesting ideas.
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Cherry Hill resident Stephanie Ritigstein put a twist into her three sons' summer when she took them to a challah baking workshop in Margate, N.J.
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By:
Helen Nash, JTA
With so many new kosher ingredients now available, it's even easier to serve some fusion cuisine alongside your traditional recipes.
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