Thursday, October 2, 2014 Tishri 8, 5775
By:
Rivka Tal, Jewish Exponent Feature
A TASTE OF ISRAEL I've heard it said that there are really a very limited number of recipes in the world -- that there are basic ones from which all others evolve. Who was the first person in the world to have the idea of wrapping little pastries around a savory filling? He/she could possibly claim the patent for wontons,...
Comment0
Abundant in vitamins and minerals, they're economical, too
By:
Linda Morel, Jewish Exponent Feature
I used to be intimidated by dried beans. The thought of soaking them made me nervous. But when I realized all it takes to be an aficionado is boiling water, I began preparing every kind of dried bean imaginable. Then I became a snob, pitying people who bought canned beans. But I've passed through that phase and now incorporate both...
Comment0
By:
Rivka Tal, Jewish Exponent Feature
A TASTE OF ISRAEL The little garden in front of our apartment here in Jerusalem isn't doing too well lately. We've had to be miserly with watering because of Israel's severe water shortage (always a problem, but worse the last few years). But our lemon tree does remarkably well even in the face of neglect. Admittedly, its produce is not...
Comment0
By:
Ethel Hofman, Jewish Exponent Feature
THE JEWISH KITCHEN Early Wednesday morning is my special time. At 7:30 a.m., I get into my car and drive the short distance to Temple Beth Hillel/Beth El in Wynnewood. There, I join my morning minyan ladies, all of us who make up a minyan for morning services led by Cantor Eugene Rosen (who occasionally joins us for breakfast at...
Comment0
By:
Ethel Hofman, JE Feature
For New Year's Eve, my husband and I will be inviting a few friends and neighbors over to watch the ball drop in Times Square on our big-screen TV. The folks are in walking distance, which makes it all the better. On New Year's Eve, it's best to heed the warning about not drinking and driving. Invite guests to come...
Comment0

Advertisement

Advertisement

Advertisement