Saturday, December 27, 2014 Tevet 5, 5775
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The spicy-sweet aroma of fresh tomatoes stewing in herbs wafted through the maze of hallways on the third floor of Frankford High School. At the source of this enticing smell -- the culinary arts classroom -- 26 students crowded forward to get a closer look at visiting chef Michael Katz's chopping technique. Normally, Katz would be in Jerusalem, overseeing a...
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Cheer a match made among royalty with scones
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Eileen Goltz, JE Feature
If you're into all things British (Hello, the engagement of Prince William!), then you need to know about the scone. The scone is the British version of quick bread, and is said to be of Scottish origin. This pastry is a cousin to the Scottish griddle cake known as a bannock. In the beginning, scones were made from oats and...
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Chanukah delicacies from other shores
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Ethel Hofman, JE Feature
When Shani Feinstein cooks, her Philadelphia kitchen is filled with the aromatic spices of her native Iran. Ordinary dishes like rice are transformed into a colorful mosaic of tantalizing flavors. In fact, the scents bring her back, so to speak. Memories of life in Tehran, she says, are as vivid as when she left as a young student, right after...
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The flickering lights of the menorah inspire a variety of emotions among Jews -- from pride and a warm sense of belonging to sheer delight in their beauty. But for Jewish parents, they also bring a touch of worry -- as little eyes and hands are drawn to them. Small children should always be watched while the menorah is burning...
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Quick meal, long-lasting taste
By:
Jamie Geller, JE Feature
MONSEY, N.Y. — Chanukah, O Chanukah ... it's one of my favorite times of year -- and certainly one of the busiest! I host several parties because you know how it goes: Aunt Jenny won't come if Uncle Oscar is in the room, and Scott isn't talking to Heather, and Barbara won't bring the kids if Steve is coming. You...
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