Tuesday, October 21, 2014 Tishri 27, 5775
By:
Rivka Tal
A TASTE OF ISRAEL In Israel, summer is the time for bourekas -- those flaky, filled pastries of Balkan origin. You can buy them at any bakery in Israel, ready-made at the open markets, frozen and ready-to-bake -- and you'll probably meet up with them sometime as a first course at weddings topped with mushroom sauce. Made from phyllo dough...
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V-A-C-A-T-I-O-N! Oh, how we long for that eight letter word every summer, when millions of us eagerly get away from school and work. We take to the road in cars or recreational vehicles; live on boats; relax in beach or mountain vacation homes; and camp. No matter where we go or what we do, there is a common denominator that...
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This little fruit helps perk up any recipe
By:
Linda Morel, JE Feature
WHAT'S COOKING? While some people wait all year for summer so they can play golf or go to the beach, I look forward to the hot months to go blueberry picking. It's an activity made more special, now that my two little granddaughters share my passion for hand-selecting blueberries to place in baskets. "Skip the blueberries that look pink," I...
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By:
Jill Radwin, JE Feature
Israeli-born chef Michael Caspi, 30, who held several top spots at major New York eateries, often runs under the radar here in Philadelphia. Maybe it's because he spends his days inside the walls of the historic Morris House Hotel as the executive chef of M Restaurant, on S. Eighth Street near Jeweler's Row. The hotel was built in 1787 and...
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Inventive ways to rethink those teeny, tiny burgers
By:
Eileen Goltz, JE Feature
SLICE OF LIFE Ever hear of a guy named Walter Anderson? He is the culinary genius who created White Castle and the world-famous concept of the slider (they call it a slyder, just so we're clear here). Thanks to good ole Walt, we can all chow down on lots of teeny, tiny burgers and call ourselves gourmets. While my pre-kashrut...
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