Saturday, December 27, 2014 Tevet 5, 5775
By:
Eileen Goltz
When you're celebrating Pesach, one thing is certain, there will be eggs. Some will get broken, others will be incorporated into "family favorite" recipes and others -- those special few that are chosen -- will be hard-cooked. One note of safety: Never ever microwave eggs in their shells. Steam builds up too quickly inside; they will explode and you will...
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Really, there's no reason to be afraid of what's in this classic Passover fare
By:
Eileen Goltz
SLICE OF LIFE While I'm a fan of traditional chopped liver, I have a special place in my heart for chicken livers. There are those who think eating "organ" meat is, well, icky. However, being steeped in the lore of holiday fare, and the delicious variations created by my relatives, I have to say that chicken liver is not to...
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Nah, better to use the stuff in your cooking, instead
By:
Eileen Goltz
SLICE OF LIFE I have 11 cans of beer left over from the Super Bowl party. I'm starting to clean the refrigerator pre-Pesach and need to figure out what to do with the stuff. I've discovered that adding beer to vegetables like onions, carrots and corn, combined with a dash or so of honey, molasses or sugar, gives a deep...
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By:
Louise Fiszer
We frequently host complete strangers at our Shabbat dinner table. They are friends of friends, distant relatives twice removed, a past social encounter passing through for the weekend or just people who need a place for a Sabbath meal. As a cook and hostess, this puts me at a disadvantage, for more often than not, I haven't a clue to...
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... make big somethings, at Purim time
By:
Linda Morel
WHAT'S COOKING? One March decades ago, the scent of warm strawberry and dough browning in the oven greeted me at the door of an apartment. A friend and I were visiting her grandmother. Entering the kitchen, we found this busy woman's counters piled with cookies and little cakes, assorted in boxes. "Purim is coming," she said, pulling two trays of...
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