Friday, December 26, 2014 Tevet 4, 5775
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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By:
Eileen Goltz, Jewish Exponent Feature
SLICE OF LIFE What better time than Shavout to write a dairy column? After watching Jamie Lee Curtis touting the benefits of regularity that comes with eating Activia (R) I was filled with some trepidation (and a few really good one-liners) as I approached this column about yogurt. So what exactly is yogurt? The less-informed may immediately think of the...
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By:
Ethel Hofman, Jewish Exponent Feature
THE JEWISH KITCHEN In ancient times, Israel was crowned "the land of milk and honey." And with the abundance of fine, fresh Israeli dairy products, this is still true today. Although everyone agrees that the food of choice for Shavuot is cheese, as in blintzes and kugels, there are many opinions as to why it has become customary to serve...
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There's quite a bit of history to it
By:
Linda Morel, Jewish Exponent Feature
WHAT'S COOKING? Both Italian and Jewish, my husband wanted to show me the Roman Jewish ghetto. In May 1984, we strolled through this sliver of a neighborhood near the Roman Arch and saw hardly a soul. Perusing dusty Judaic shops, several of them closed, I found the surroundings depressing. But last May, retracing our steps, I was amazed to see...
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