Wednesday, November 26, 2014 Kislev 4, 5775
By:
Helen Nash, Jewish Telegraphic Agency
NEW YORK Cooking has been a passion for me, and passing on my knowledge and experience to a new kosher audience is one of my greatest joys. When my two earlier books were published -- Kosher Cuisine and Helen Nash's Kosher Kitchen --that joy was mingled with regret at having to exclude so many more appetizing dishes and ideas about...
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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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