Saturday, September 20, 2014 Elul 25, 5774
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The restaurateurs behind Citron and Rose, a kosher Main Line restaurant, were considering for their menu a fish dish that they weren’t entirely satisfied with.
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This spread goes far and can be either savory or sweet
By:
Rivka Tal
When I first came to Israel many years ago, I was faced with a new world of eating and cooking. As a student, I ate in the fast food places of the day —mostly fa­lafel stands — and when I was feeling lush, at res­taurants specializing in cheap meals geared for students.
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By:
Eileen Goltz, Jewish Exponent Feature
One of my favorite childhood foodie mem­ories was sharing the plate of sliced pears and cheese that my mom had waiting for me after a long day at grade school. I so loved the concept of sharing a healthy snack and so continued the tradition with my boys.
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Japanese Gem Downashore
When we want Japanese food downashore — be it sushi, robatayaki or just a wide selection of sake — our first choice is always Izakaya, the Borgata jewel run by chef/owner Michael Schulson.
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By:
Ethel Hofman
Sheila Epstein, my longtime friend from California, is a cook extraordinaire. She can effortlessly whip up dinner for 12, as she did on Sukkot, or Shabbat dinner for her family of six. This year, on our annual visit to California, as we dined under the stars, the highlight of the meal was two braided round challahs. To me, challahs come...
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