Sunday, December 21, 2014 Kislev 29, 5775
By:
Rivka Tal, Jewish Exponent Feature
On a recent trip to Tiberias, my daughter and I sampled the offerings of two "seaside" restaurants by the Sea of Galilee. As is customary, we ordered the ubiquitous Israeli fresh fish straight from the Kinneret (Sea of Galilee) known here by so many names: St. Peter's fish, amnon and musht. It's known in the States as tilapia. This gray-silver...
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A TASTE OF ISRAEL
By:
Rivka Tal, Jewish Exponent Feature
Nothing says summer more than a beautiful bowl of fresh cherries. Bing is the best-known sweet cherry. Large, round, and extra-sweet, it has purple-red flesh and a deep red skin that is close to black when fully ripe. Available from the end of May until early August, you can bet that the Bing will star in the National Cherry Festival,...
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By:
Linda Morel
We had to pick up friends arriving by train at noon. The station was more than an hour away. "I'm going to tell them to expect lunch," I said. "But we can't start cooking when we get home," my husband said. "It will be after one o'clock. What will you serve?" "Salads," I replied. "They're easy and can be made...
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If it's summer, chances are you -- and your food -- will be spending a lot of time outside. Here's how to keep your food from getting contaminated -- and you from getting sick. At a Summer Picnic: · Transport picnic foods in the passenger seat; your trunk can reach temperatures of 150°F. · Always make sure to keep all...
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A Taste of Israel
By:
Rivka Tal, Jewish Exponent Feature
Grilled Corn (Dairy) Grilled corn has a delicious nutty roasted flavor. 6 ears of corn, husked 6 Tbsps. melted butter 2 tsps. ground cumin or your favorite herb 1 and 1/2 tsps. coarse salt Cut the ears of corn in half and trim off ends. Mix melted butter with cumin and salt. Brush the corn generously with the melted butter...
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