Saturday, July 26, 2014 Tammuz 28, 5774
By:
Ethel Hofman
THE JEWISH KITCHEN It's been more than two years since I visited the Jewish community of Tunis, but I can still taste the pungent, aromatic seasonings of dishes rooted in Sephardi tradition: succulent dates and pomegranates, couscous sweetened with honey and spices, the delicate fragrance of jasmine everywhere. So I was thrilled to meet up with Joel Perez, a handsome,...
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By:
Eileen Goltz
SLICE OF LIFE The High Holidays always have us scrambling for that one "extra" side dish. You know the one I'm talking about, the one for the cousin who won't eat red meat or your daughter's vegan girlfriend. It's the one that if you add it to your menu you won't feel as if you'll have enough for anyone who...
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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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