Saturday, August 30, 2014 Elul 4, 5774
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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In the summer, most everything can go on the grill -- even dessert. Fresh fruit is a healthy and simple dessert any time of year. It's perfect for grilling because its high sugar content caramelizes on the grill. Just be sure to choose fruits with a firm flesh that are not overly ripe. Most fruit has enough sugar content that...
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Luscious tomatoes are just ripe for the picking
By:
Eileen Goltz
SLICE OF LIFE It's way too late and way too hot to plant and grow your own tomatoes this year. My plants are still alive only because of the diligent watering carried out by my significant other. However, don't despair if you can't pick your own from your garden. Just drive down to your local farm stand or grocery and...
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