Wednesday, July 1, 2015 Tammuz 14, 5775
By:
Steve Cook, JE Feature
Is there anything objectively better than well-salted potatoes fried in copious amounts of oil? Restaurateur Steve Cook doesn't think so. His reflections, plus two recipes.
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Celebrate Chanukah with Scottish-inspired cakes and cookies
By:
Ethel Hofman, JE Feature
For my mother, Chanu­kah went way beyond latkes. It was her cakes and cookies — rich, buttery, studded with nuts — that upheld her reputation as a generous hostess and superb baker.
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It makes for the best Cha­nukah foods ever
By:
Eileen Goltz | JE Feature
This is one of those columns where calories don’t count and your commitment to eating healthier just has to take a vacation. It’s Chanukah. Let the frying begin.
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By:
Main Line Kosher Meats, one of the few kosher butcher shops remaining in the Philadelphia area, will provide its last Shabbat meals this Friday.
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Then veer slightly from tradition
By:
Chavie Lieber, JTA
Gone are the days when the Chanukah holiday meant an eight-day binge fest of all things fried.
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