Friday, May 29, 2015 Sivan 11, 5775
By:
Ethel Hofman
THE JEWISH KITCHEN It's been more than two years since I visited the Jewish community of Tunis, but I can still taste the pungent, aromatic seasonings of dishes rooted in Sephardi tradition: succulent dates and pomegranates, couscous sweetened with honey and spices, the delicate fragrance of jasmine everywhere. So I was thrilled to meet up with Joel Perez, a handsome,...
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By:
Rivka Tal
A TASTE OF ISRAEL Ask anyone if he or she has any particularly fond culinary memories of a trip to Israel. The respondent will probably not wax with nostalgia about the sushi bars or even the falafel but, rather, the famous Israeli breakfast. This smorgasbord -- whose origins stem from the do-it-yourself kibbutz breakfast of the past -- evolved into...
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By:
Eileen Goltz, JE Feature
SLICE OF LIFE Red or green or black, I'm color blind in my love for grapes, those sweet, tangy, bursting with flavor fruits. While I'm not quite as fond of the ones with seeds, I welcome them at my fruit smorgasbord. Grapes are a perfect snack as they offer a great way to get manganese (vitamin B6), thiamin (vitamin B1),...
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By:
Carin M. Smilk, JE Feature
August came and went with some unexpected surprises down the shore -- an earthquake, a hurricane and, maybe equally as groundbreaking, a glatt-kosher deli. Shalom Pita -- opened in May 2010 in Ventnor, N.J., as a kosher falafel and pizza place -- took a new turn after Tisha B'Av this year, when it went from dairy to meat. While falafel...
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By:
Ethel Hofman
THE JEWISH KITCHEN When I read in a recent copy of the Forward about "Pickle-ness" being prevalent again on Manhattan's Lower East Side, I was intrigued. I thought that the immigrant cuisine in an area that had been home to millions of Jewish and other immigrants had totally disappeared. Not so. A new food-tasting tour organized by the Lower East...
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