Monday, July 27, 2015 Av 11, 5775
Find everything from fresh to fermented juices
By:
Debra Kamin, Inside Magazine feature
Learn why fresh iuice is is as much a part of historical Israeli cuisine as hummus and pita.
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By:
It was business as usual at Hymie's delicatessen on Friday morning, just one day after a truck plowed into the popular Main Line eatery.
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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:
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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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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