Monday, March 30, 2015 Nisan 10, 5775
By:
Eileen Goltz, Jewish Exponent Feature
When my boys were younger, we had hot cider for them and the neighborhood kids after a hard day playing in the leaves. Now that my kids are out of the house and I’m doing all the raking (yeah, right), I’ve decided to invite other “parents of children too old to do the chores we don’t want to do” over...
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By:
Ethel Hofman
Sheila Epstein, my longtime friend from California, is a cook extraordinaire. She can effortlessly whip up dinner for 12, as she did on Sukkot, or Shabbat dinner for her family of six. This year, on our annual visit to California, as we dined under the stars, the highlight of the meal was two braided round challahs. To me, challahs come...
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Plus a twist on lasagna
By:
Rivka Tal
We don’t hear the expression “a meat-and-potatoes man” very much these days, if at all (too sexist, too unhealthy, etc.). But the truth is that protein and some kind of starch have been the basis of good old American meals for decades. The lasagna below doesn’t exactly fit this image, but it’s too good to miss. ‘Unstuffed’ Couscous Chicken Breasts...
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The new breed of non-alcoholic drinks pack their own punch.
By:
Katie Loeb
So what do you do when confronted with guests who don’t drink? As much as we all love entertaining, some folks just don’t tipple, be it for health reasons or whatever. Rather than only having soft drinks to offer them, why not take advantage of a whole new crop of non-alcoholic beverage recipes that even your non-teetotaling guests will enjoy?...
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By:
Eileen Goltz
We’ve all heard the terms “summer squash” and “winter squash.” It’s weird terminology since you can get summer squash all winter long and winter squash pretty much all summer long. Confusing, yes, but easily explainable. The terms “summer squash” and “winter squash” date back to a time when the seasonal vegetables were only available when they “were in season.” Right...
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