Saturday, October 25, 2014 Heshvan 1, 5775
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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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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