Sunday, November 23, 2014 Kislev 1, 5775
By:
Rivka Tal | JE Feature
Eggs have been the victims of lots of bad press in the past few decades, but lately have been partially exonerated.
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By:
Rivka Tal | JE Feature
Cholent is a slow-cooked, flavorful stew-type dish served at the Shabbat lunch meal in traditional Jewish communities.
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By:
Eileen Goltz, Jewish Exponent Feature
When I need comfort food, I think back to my childhood. Chicken soup played a big part in curing colds and the flu.
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By:
Linda Morel, JE Feature
The aroma of homemade pizza is so tantalizing, it will send anyone near your oven into ecstasy. Because I was always quick to order pizza, I didn’t start baking my own until a recent trip to Naples, the city that claims to have invented this plucky spheroid.
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By:
Steve Cook, JE Feature
Is there anything objectively better than well-salted potatoes fried in copious amounts of oil? Restaurateur Steve Cook doesn't think so. His reflections, plus two recipes.
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