Wednesday, October 22, 2014 Tishri 28, 5775
By:
Daphna Berman, JE Feature
As Denise Powell tells it, she grew up on two kinds of soul food. The first, which her mother cooked for the family, consisted of smothered fried chicken, homemade biscuits, and fried tomatoes in gravy. The other, which her mother cooked outside the home, included brisket, onion kugel, and chicken livers cooked in schmaltz. "I grew up on black soul...
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By:
Ethel Hofman, JE Feature
July 4th has become the midsummer getaway. It might be a week at the shore or a long weekend in the mountains. But wherever you decide to roost, make sure you've got a lot of good food on hand. It's one of the main attractions of being together away from the daily grind. Vacation kitchens are usually small in size,...
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By:
Keri Fisher, JE Feature
When the days are longer and the nights warmer, there's nothing better than lounging about outside -- on a deck or even the lawn -- watching the kids play as the sun sets and the lightening bugs start to appear. It's also the perfect time of year for homemade frozen treats to help cool everyone off. These desserts vary from...
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Putting the kosher into the meat
By:
Ethel Hofman, JE Feature
They traveled by van, car and pickup. From Brooklyn, N.Y.; East Orange, N.J.; and Northeast Philadelphia. The venue? Hava NaGrilla, the kosher barbecue contest held at the Willow Grove Day Camp in Hatboro. It was a day of entertainment, music and food -- lots of it. Sponsored by the philanthropic Golden Slipper Club, the funds are used to send underprivileged...
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By:
Eileen Goltz, JE Feature
Every couple of weeks or so, I get a "recipe 911." These "emergency" e-mails, phone calls, letters -- and I kid you not, the occasional knocking on my front door -- consist of pleas to help recover a lost recipe, fix a broken one, or coax the ingredients out of a reluctant chef or restaurant. While for the most part...
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