Wednesday, July 29, 2015 Av 13, 5775
Wikipedia defines a kugel as a baked pudding or casserole -- its roots are Ashkenazi -- similar to a pie, most commonly made from egg noodles (Lokshen kugel) or potatoes, though at times made of zucchini, apples, spinach, broccoli, cranberry or sweet potato. The first kugels were made from bread and flour and were savory rather than sweet. About 800...
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By:
Eileen Goltz
SLICE OF LIFE The High Holidays always have us scrambling for that one "extra" side dish. You know the one I'm talking about, the one for the cousin who won't eat red meat or your daughter's vegan girlfriend. It's the one that if you add it to your menu you won't feel as if you'll have enough for anyone who...
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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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