Wednesday, August 20, 2014 Av 24, 5774
A TASTE OF ISRAEL
By:
Rivka Tal, Jewish Exponent Feature
Here in Israel, the official grilling season begins in the spring, on Israel Independence Day. Israelis take their grilling very seriously -- almost every square centimeter of park or patch of ground fills with grilling "experts" -- almost always men! -- vigorously fanning the coals with a "naf-naf." (I believe it's an Israeli invention.) This goes on until the rains...
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By:
Rivka Tal, Jewish Exponent Feature
One of the best things about summer is the wide variety of fresh fruit available all season long. Try topping off your picnic or light summer meal with a sweet fruit salad. Layered Fruit Salad Sauce Ingredients: 2/3 cup fresh orange juice 1/3 cup fresh lemon juice 1/3 cup packed brown sugar 1/2 tsp. grated orange peel 1/2 tsp. grated...
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By:
Ethel Hofman, Jewish Exponent Feature
"Come for drinks, then we'll go out for dinner." In summer, this type of "Happy Hour" calls for special cocktails. I like offering more exciting ones than during the rest of the year and then team them with appropriate canapes. The bounteous array of herbs and fruits available during the warm weather months team up well with whatever you choose...
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By:
Linda Morel
WHAT'S COOKING? People often think of potatoes as winter food, as the starchy side of a filling, warming meal. But like most people, potatoes have multi-fac­eted personalities. During the summer, they relax in laid-back recipes, adding a refreshing element to warm weather meals. Potatoes can be served hot or cold. Nothing says summer better than potato salad, whether German-style, with...
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By:
Rivka Tal, Jewish Exponent Feature
On a recent trip to Tiberias, my daughter and I sampled the offerings of two "seaside" restaurants by the Sea of Galilee. As is customary, we ordered the ubiquitous Israeli fresh fish straight from the Kinneret (Sea of Galilee) known here by so many names: St. Peter's fish, amnon and musht. It's known in the States as tilapia. This gray-silver...
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