Thursday, December 18, 2014 Kislev 26, 5775
Healthy, sure, but also a handy holiday gift
By:
Eileen Goltz, JE Feature
There is always the problem of what to bring as a hostess gift when you've been invited to share a yontif meal with friends. A Waterford vase with flowers is obviously too over the top, and a book, while nice, is problematic in that my taste (murder mystery eclectic and veering toward who lopped off Colonel Mustard's head in the...
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By:
Keri Fisher, JE Exponent
This time of year, when the leaves are just beginning to turn and the mornings are cool and breezy, I turn my back on cold dinners eaten on the patio and look to my favorite part of the coming autumn: simple, delicious soups. A true cream-of-mushroom soup is hearty, earthy and deliciously savory. Like peas and carrots, the flavors of...
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By:
Linda Morel, JE Feature
At Passover, this cook serves 12 different kinds of charoset, mostly from countries in the Sephardi world.
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Passover baking is the greatest annual challenge in the Jewish kitchen because dessert recipes can't use flour, yeast, soy milk, or even pure vanilla. And shifting from flour to matzah meal and potato starch is not intuitive, even for experienced bakers.
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The flowers are blooming. The temperature's rising. And the smell of charcoal is in the air. It's officially grilling season -- the perfect time to fire up that commitment to a healthier life-style. While this outdoor tradition adds flavors to food, it also helps remove fat and calories. Here are some barbecue tips: · Seared Salads -- Take a break...
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