Saturday, April 19, 2014 Nisan 19, 5774
By:
Eileen Goltz, JE Feature
SLICE OF LIFE Red or green or black, I'm color blind in my love for grapes, those sweet, tangy, bursting with flavor fruits. While I'm not quite as fond of the ones with seeds, I welcome them at my fruit smorgasbord. Grapes are a perfect snack as they offer a great way to get manganese (vitamin B6), thiamin (vitamin B1),...
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By:
Rivka Tal
A TASTE OF ISRAEL Ask anyone if he or she has any particularly fond culinary memories of a trip to Israel. The respondent will probably not wax with nostalgia about the sushi bars or even the falafel but, rather, the famous Israeli breakfast. This smorgasbord -- whose origins stem from the do-it-yourself kibbutz breakfast of the past -- evolved into...
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By:
Ethel Hofman
THE JEWISH KITCHEN When I read in a recent copy of the Forward about "Pickle-ness" being prevalent again on Manhattan's Lower East Side, I was intrigued. I thought that the immigrant cuisine in an area that had been home to millions of Jewish and other immigrants had totally disappeared. Not so. A new food-tasting tour organized by the Lower East...
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By:
Carin M. Smilk, JE Feature
August came and went with some unexpected surprises down the shore -- an earthquake, a hurricane and, maybe equally as groundbreaking, a glatt-kosher deli. Shalom Pita -- opened in May 2010 in Ventnor, N.J., as a kosher falafel and pizza place -- took a new turn after Tisha B'Av this year, when it went from dairy to meat. While falafel...
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By:
Linda Morel, JE Feature
On a recent trip to Turkey, I discovered mezze -- beautifully seasoned appetizers similar to Italian antipasto. Every lunch and dinner began with a selection of these piquant dishes. To live in Turkey means to be immersed in mezze culture. The experience reminded me of Spanish tapas. They drink Raki, an anise-flavored spirit as fierce as lions, as an accompaniment...
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