Wednesday, September 2, 2015 Elul 18, 5775
By:
Ethel Hofman, Jewish Exponent Feature
THE JEWISH KITCHEN Think Purim, and what comes to mind? Shalach manot baskets. But with so many folks watching their weight, consider packing your baskets this year with something other than the ubiquitous sweet cakes and cookies. I'm planning a selection of cool fruit soups. To deliver them, I'll pour the liquids into tightly-lidded containers and mark the tops with...
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By:
Rivka Tal, Jewish Exponent Feature
A TASTE OF ISRAEL According to tradition, when Queen Esther of Purim fame was moved into the king's palace, she became a vegetarian. In order to avoid eating non-kosher food, she confined her diet to nutrient-rich seeds, nuts and legumes. So on the festive day of Purim, many Jewish communities observe the custom of including beans, chickpeas, nuts and poppy...
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These precious packages can be tasty surprises
By:
Linda Morel
WHAT'S COOKING? Last fall, my husband and I visited China, spending four days traveling down the Yangtze River aboard a ship. Besides the breathtaking scenery of the Three Gorges, the highlight of the riverboat excursion for me was the day a chef demonstrated how to make dumplings. He kneaded dough into ropes and cut off small nuggets. He rolled out...
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By:
Eileen Goltz, Jewish Exponent Feature
Let's face it: There was a time in the not-too-distant past when most of our main meals revolved around beef -- or some other type of red meat. With the newest medical warnings about what too much meat can do to our "innards," many of us have decided that it's best eaten once or twice a week. While I'm truly...
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Root vegetables, as featured in the main story this week, clearly have considerable versatility. They can be utilized to create a main or side dish, to fill a sandwich with bursts of flavor, and can even get a pleasant workout when it comes to dessert. Sweet potatoes, of all such vegetables, have become popular in today's cuisines. Sweet-potato fries may...
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