Saturday, November 29, 2014 Kislev 7, 5775
By:
Rivka Tal | JE Feature
Desserts, oh, desserts. How we love them so. It seems like there's a place reserved in our stomachs for dessert, no matter how full we may be. And there are so many sophisticated notions making the rounds these days for those with adventurous spirits: crème brulee, molten chocolate cakes, sage-infused ice cream. But then there are "comfort" desserts, ones that...
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By:
Ethel Hofman | JE Feature
It's a place where in mid-summer the sun never sets. The brilliant, gold-colored ball dips down on the horizon minutes before midnight and rises seconds later. You can play golf at midnight, read a newspaper, or sit on a hillside marveling at the spectacle unfolding before you.
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Get the school day off to a good start with healthy breakfasts that pack in the nutrients but don't take a lot of time to prepare. The Soyfoods Council website offers simple recipes for breakfast smoothies that combine protein from soy, vitamins from fruit and great taste.
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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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