Sunday, December 28, 2014 Tevet 6, 5775
Keep that belt loosened for a Shabbat of thanks
By:
Linda Morel, JE Feature
I love the night after Thanksgiving. It's the perfect time to host a late fall Shabbat dinner for friends and relatives who spent the holiday with other people. Making the most of this opportunity, my niece's in-laws routinely celebrate Thanksgiving a day late, because they know all four of their married children will be able to join them the next...
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Nothing could be better on a crisp autumn day than a pumpkin-walnut muffin and a hot cup of coffee or tea. Try this recipe from the Metropolitan Bakery in Center City. And for a departure from traditional pumpkin pie this year, the Panera Bread company suggests this sweet, smooth after-dinner treat that might just become your favorite new fall tradition...
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On the way is a cornucopia of new kosher products
By:
Ethel Hofman, JE Feature
"Kosher is suddenly better." That's the word from American consumers. And that's not just in the Jewish communities. More than 3.5 million Muslims and those representing other religions eat kosher. Others associate health and safety with kosher food. To satisfy the demand and to find out what's new in the kosher food world, 6,000 buyers recently converged on Kosherfest, the...
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Almost exactly a year after Temple University unveiled the brand-new Rosen Hillel Center, students and faculty gathered at the three-story facility last week to celebrate the grand opening of a New York-style kosher deli housed inside the building. The kosher eatery, dubbed Cafe 613 as the result of a student naming contest, has been in the works since plans for...
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By:
Ethel Hofman, JE Feature
It used to be that we depended on parents and grandparents for on-the-spot kitchen instruction. Now, as changing lifestyles and the necessity of multitasking transform our society, we look elsewhere. But in our complex, fast-paced world, it seems that plain-old "recipe-only" cookbooks just don't cut the mustard. Today, home cooks are hungry for practical information, while armchair culinary enthusiasts want...
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