Monday, April 27, 2015 Iyyar 8, 5775
And just the right flavor at Rosh Hashanah time
By:
Ethel G.Hofman
Rosh Hashanah is one of my favorite holidays. It means sweet desserts galore, when even the savory dishes, such as stuffed cabbage, are infused with a sweet-tart flavor. Sweetness is a symbol of hope that the coming year will be filled with happiness and fulfillment. For Ashkenazi Jews, the first foods eaten on Rosh Hashanah are apple wedges dip­ped in...
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By:
When Steve Katz wanted to set up kosher concession stands a few years ago, he approached the Eagles, Phillies, 76ers and Flyers. The only team interested was the one that plays Sundays. The stand opened before the 2011 season. Jewish fans, who before then did not have ko­sher food options inside Lincoln Financial Field, could now eat barbecued brisket and...
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By:
Helen Nash, Jewish Telegraphic Agency
NEW YORK Cooking has been a passion for me, and passing on my knowledge and experience to a new kosher audience is one of my greatest joys. When my two earlier books were published -- Kosher Cuisine and Helen Nash's Kosher Kitchen --that joy was mingled with regret at having to exclude so many more appetizing dishes and ideas about...
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WHAT'S COOKING?
By:
Linda Morel, Jewish Exponent Feature
Two years ago, our family planted its first vegetable garden. With the best of intentions, the 2010 and 2011 ­seasons were a bust. We ­didn't harvest enough to cover a salad plate. My two granddaughters' hopes were dashed by this meager showing. But this summer, with raised beds, enriched soil and some experience behind us, our garden yielded more lettuce,...
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By:
Eileen Goltz, Jewish Exponent Feature
I am a huge fan of dessert. In fact, if given the choice, I'd eat it first. But while baking is my typical modus operandi, when the temperature heads toward the thermonuclear zone, my feelings lean less toward baking and more toward how cold can I make dessert? Take the quaintly named icebox cake. For those of us not born...
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