Food | Jewish Exponent

Food

Before the Yom Kippur Fast, Cholent Offers Comfort

By:

Linda Morel, JE Feature

At a surprise 40th birthday party for a friend, her mother stood at their stove stirring a huge cauldron of simmering stew. The chicken, flanken, potatoes, carrots, dried peas and barley in the pot emitted an aroma that made the offerings prepared by the caterer brought in by my friend's husband pale in comparison. "This is Lynda's favorite food," her...

Food

Fruit of the Season

Promoting the pomegrante, and how lovely it will look on a holiday table

By:

Ethel Hofman, JE Feature

This year, right on the heels of Labor Day, Erev Rosh Hashanah falls on Wednesday, Sept. 8. There's the frantic rush to prepare all the traditional dishes -- chicken, briskets, kugels -- and, to symbolize a fulfilling and happy year ahead, apples and honey, and sweet cakes and cookies. A tradition that's often overlooked until the last minute is serving...

Food

You Just Can't Beat the Beautiful Bite of Beets

By:

Linda Morel, JE Feature

Beets have never been a sexy food. They bring up images of someone's bubbe stirring borscht -- the hearty beet soup hailing from Eastern Europe. Although many people shun these bulbous roots, I have always loved beets for their brilliant garnet color and their assertively sweet taste. Blessed with more sucrose than any other vegetable, beets have recently caught the...

Food

Fig-Tastic!

Savor the flavor of a bold holiday treat

By:

Eileen Goltz, JE Feature

There is no better fruit to use to celebrate the High Holidays than the fig. This rather exotic, tender, purplish-green fruit -- a fixture in ancient manuscripts -- is in season, and ready to be plucked from your store produce sections and celebrated with a festival of dishes. The best way to tell if the fig you're buying is ripe...

Food

A (Veritable) Fish Out Of Water

Leave the carp in the bathrub, and try trout

By:

Eileen Goltz, JE Feature

I was raised like any good Ashkenazi girl to believe that gefilte fish was the fish course that automatically came before any yontif meal. My mom, balabusta that she is, made it from scratch. While I can make it from scratch, too -- thanks to all those year chopping and mixing the stuff for my mother -- I have updated...