Tuesday, July 26, 2016 Tammuz 20, 5776
By:
Rachel Kurland | JE Staff
The person responsible for transforming the classic Italian-American staple that is usually made with ground pork — in addition to ground beef and veal — and at least one type of cheese is Marcia Friedman, the cookbook author of Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life .
Comment0
By:
Keri White | JE Food Columnist
As the seemingly endless succession of too-early winter evenings drags remorselessly on, I seek diversions where I can find them. On one recent chilly evening, that diversion came in the form of dinner.
Comment0
By:
Linda Morel |JE Food Columnist
After the first quarter, I serve a buffet. At halftime, I present a cake decorated like a football field complete with yard lines and plastic football players and goal posts.
Comment0
By:
Keri White | JE Food Columnist
Once you get over the cringe-worthy name, this gadget is actually quite handy, making “noodles” with super-wholesome, low-cal vegetables.
Comment0
By:
Sharon Matten | JE Food Columnist
Calculating your Body Mass Indicator is the golden metric to following your healthy New Year's resolutions.
Comment0
Advertisement
Advertisement

Advertisement