Wednesday, August 20, 2014 Av 24, 5774
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If a doughnut-eating contest came to Philly, Zach Engel would surely have an edge. Engel taste-tests up to 40 of the fried sweets every week -- a perk or health hazard of his job as the managing chef at the newly opened Federal Donuts, depending on how you look at it. "I don't really eat anything" else, he says. No...
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A Taste of Israel
By:
Rivka Tal, Jewish Exponent Feature
Your mother cajoled you to eat your vegetables, and she was, of course, right. Have you tried roasting them? The colors and the textures, not to mention the depth of the tastes of caramelized, roasted vegetables, bring them to new dimensions. They go well with a whole range of main dishes from fish to meat. Add fresh herbs, such as...
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Root vegetables, as featured in the main story this week, clearly have considerable versatility. They can be utilized to create a main or side dish, to fill a sandwich with bursts of flavor, and can even get a pleasant workout when it comes to dessert. Sweet potatoes, of all such vegetables, have become popular in today's cuisines. Sweet-potato fries may...
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By:
Eileen Goltz, Jewish Exponent Feature
Let's face it: There was a time in the not-too-distant past when most of our main meals revolved around beef -- or some other type of red meat. With the newest medical warnings about what too much meat can do to our "innards," many of us have decided that it's best eaten once or twice a week. While I'm truly...
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Sample some British fare masquerading as American comfort food
By:
Ethel G. Hofman
Some of my most memorable, tasty meals have been in the country pubs of England and Scotland. Inside, the atmosphere is jovial, the room dim and smoke-filled (although now in some pubs, no smoking is the rule). It's a gathering place for young and old, male and female, where everyone is welcome. Every village has at least one such pub...
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