Tuesday, October 21, 2014 Tishri 27, 5775
By:
Rivka Tal
Certain comfort foods are definitely at their best when eaten at this time of year, especially in the cool of the evening. Cherry Pie Without Sugar or Fat (Pareve or Dairy) Yes, phyllo dough can be a challenge to work with, but in this recipe the dough is purposely torn, making life just that much easier. 6 sheets phyllo pastry...
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If you haven’t tried this tantalizing staple in the past, why not serve it as the weather starts to cool down? It’s perfect year-round, but it’s best right around now. Meat-Stuffed Cabbage (Meat) 2 large cabbages 1 large onion 2 cloves garlic, chopped 1 lb. stew meat, cut into cubes 1 can (29 oz.) tomato sauce 1 can (6 oz.)...
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By:
Ethel Hofman
Is there such a thing as Israeli cuisine? After all, Israel is a nation of immigrants; they came from Eastern Europe, Russia, Yemen, Ethiopia … from all corners of the world. They arrived in Palestine with their own culinary customs and culture, with cooking pots slung over their shoulders and recipes carried in their memories. But they soon found that...
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By:
Eileen Goltz
Every holiday, I start looking for a fresh vegetable to serve that isn’t connected to the perennial carrot tzimmes and/or green beans. I can’t afford asparagus for 12 — it’s almost as much as my shul dues — and broccoli is just too prosaic. While I’ve heard leeks called the “poor man’s asparagus,” they are truly a stand-out vegetable in...
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By:
Rivka Tal
In Israel, the weather is almost always warm during the seven-day festival of Sukkot. And many families enjoy their holiday meals in the palm-branch-roofed sukkah. Suk­kot are often “attached” to the ubiquitous small Israeli apart­ments or down a few flights of stairs. Easy-to-prepare — and-transport — meals are handy at this time of the year, and I believe we can...
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