Monday, September 22, 2014 Elul 27, 5774
It's origins are shrouded in mystery, but there was gelatin in there somewhere
By:
Rivka Tal | JE Feature
I admit that I hanker after nostalgia, especially when it comes to food and recipes. I collect old Hebrew cookbooks as well as English ones, and my shelves have spread beyond the kitchen to the small storeroom outside of our Jerusalem apartment. Maybe it's a reflection of a wish to return to a simpler time. But lately, I got to...
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They're veggies and very versatile -- besides being healthy for you
By:
Linda Morel | JE Feature
Several years ago, I went to a holistic doctor, who advised me to eat 3/4 of a cup of cruciferous vegetables daily. "Cruciferous what?" I asked. I'd never heard of this powerhouse classification of produce, which is loosely lumped into the cabbage family. It includes brussels sprouts, broccoli, broccoli rabe, cauliflower, kale, turnips, collard greens, bok choy, arugula, watercress, radish,...
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Sukkot is the Jewish holiday most closely associated with the Earth itself.
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By:
Ethel Hofman, JE Feature
THE JEWISH KITCHEN Sukkot, like Thanksgiving, celebrates a bountiful harvest. The joyful biblical holiday comes right on the heels of Yom Kippur when Jews all over the world will begin to build their sukkahs. These structures are symbolic of the humble booths used by farmers for shelter and shade while harvesting crops. Another explanation is that they symbolize the portable...
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There's no better way to break the fast than with this dairy favorite
By:
Eileen Goltz
SLICE OF LIFE Around this time of year, I get the most requests for dairy break-the-fast recipes. Phrases like "something light" or "something I can just throw together that doesn't take too much time" float through a lot of the emails I get. So, in the interest of minimizing time spent in the kitchen, energy (both cooking and preparation) and...
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