Tuesday, September 2, 2014 Elul 7, 5774
Plus a twist on lasagna
By:
Rivka Tal
We don’t hear the expression “a meat-and-potatoes man” very much these days, if at all (too sexist, too unhealthy, etc.). But the truth is that protein and some kind of starch have been the basis of good old American meals for decades. The lasagna below doesn’t exactly fit this image, but it’s too good to miss. ‘Unstuffed’ Couscous Chicken Breasts...
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The new breed of non-alcoholic drinks pack their own punch.
By:
Katie Loeb
So what do you do when confronted with guests who don’t drink? As much as we all love entertaining, some folks just don’t tipple, be it for health reasons or whatever. Rather than only having soft drinks to offer them, why not take advantage of a whole new crop of non-alcoholic beverage recipes that even your non-teetotaling guests will enjoy?...
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By:
Linda Morel
As the days grow shorter and cooler, it’s time to retrieve my recipes for steaming hot soups — prob­ably the most ideal fall and winter food. A soup can not only serve as a cozy appetizer, it can also be an easy lunch, or a light dinner, when served with a salad or sandwich. It’s also a healthy snack. Whenever...
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By:
Eileen Goltz
We’ve all heard the terms “summer squash” and “winter squash.” It’s weird terminology since you can get summer squash all winter long and winter squash pretty much all summer long. Confusing, yes, but easily explainable. The terms “summer squash” and “winter squash” date back to a time when the seasonal vegetables were only available when they “were in season.” Right...
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Desiring a Donut?
If you've got a taste for piping hot, high-calorie donuts and chicken (and who doesn't once in a while?), a pair of Jewish restaurateurs have you covered at the rapidly expanding Federal Donuts . Michael Solomonov and Steven Cook, along with coffee connoisseurs Thomas Henneman and Bob Logue and...
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