Friday, November 28, 2014 Kislev 6, 5775
Whether you're an experienced chef or a cooking newbie, grilling or barbecuing cooked meat takes knowledge and practice.
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Where the red and white are wines that make sangria, so you're no longer blue
By:
Eileen Goltz
SLICE OF LIFE Every year for the past 10 years, our friends have come to our house for a 4th of July barbecue and fireworks. I do the grilling, they bring the fixings, and we chow down on ribs and chicken and all pitch in a couple of million dollars and buy fireworks. We're a friendly bunch so once it...
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The journey can induce a Caribbean state of mind
By:
Eileen Goltz, JE Feature
I have a simple suggestion for a "mini" vacation. Try picking up a few mangoes in your produce section, and then your tummy can take a trip to a Caribbean state of mind.
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All of a sudden, sodium is trendy
By:
Linda Morel, JE Feature
With pink salt from Bolivia, gray salt from Spain and black salt from Hawaii, sodium is suddenly trendy.
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By:
Eileen Goltz, Jewish Exponent Feature
SLICE OF LIFE My dad loves raisins -- in cereal, in bread, in cookies, covered in chocolate and even, in a pinch, right out of the box. As a kid, one of the best sweet treats he could give us was mixing up a bowl of sweet black and golden raisins with cashews (being a dentist, this was as crazy...
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