Tuesday, October 21, 2014 Tishri 27, 5775
By:
Rivka Tal
Even a die-hard diet soda addict like me often longs for something different on sweltering summer days. Old-Fashioned Lemonade (Pareve) 8 lemons 1 and 1/4 to 1 and 1/2 cups sugar 2 quarts water 2 trays ice cubes 15 sprigs of mint (optional) Wash lemons. Cut into very thin slices and remove seeds. Place in a large bowl. Cover with...
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By:
Eileen Goltz, Jewish Exponent Feature
I am a huge fan of dessert. In fact, if given the choice, I'd eat it first. But while baking is my typical modus operandi, when the temperature heads toward the thermonuclear zone, my feelings lean less toward baking and more toward how cold can I make dessert? Take the quaintly named icebox cake. For those of us not born...
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By:
The owners of the Burger.org restaurants are trying to succeed where another kosher establishment failed, on Old York Road in Elk­ins Park. Eyal Aranya, who co-owns the Burger.org chain, plans to open in the space formerly occupied by Max & David's, which closed in April after five years. The transition will be made easier by the former restaurant's ko­sher certification...
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What's Cooking?
By:
Linda Morel
"In South Africa, Jewish women made everything from scratch," says Lynne Jacobson, who emigrated from Johannesburg to Toronto, Canada, in 2000. Like her family, many South African Jews have left their homeland, cherishing their mem­ories and recipes. "Teiglach were served at every holiday, except Passover," says Jacobson. "My granny used to make it." A Rosh Hashanah delicacy, teiglach were common...
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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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