Thursday, December 25, 2014 Tevet 3, 5775
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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By:
Eileen Goltz
SLICE OF LIFE There are times in your life when you've just gotta have that certain something sweet but you really don't want the guilt associated with gobbling up five bags of candy coins or a calorie-laden mega-doughnut topped with chocolate and filled with custard. That's when I reach for a cupcake. Deciding what kind of cupcakes to make and...
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By:
Rivka Tal
It's hot. There is no denying it. And we would all like to get out of the kitchen ASAP. But then again, our conscience whispers that we need not forget -- and tell our kids -- to eat more fruit and vegetables. Summer is prime time for many of them, and it's fun and easy to try cold soups that...
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