Friday, May 22, 2015 Sivan 4, 5775
By:
Louise Fiszer
We frequently host complete strangers at our Shabbat dinner table. They are friends of friends, distant relatives twice removed, a past social encounter passing through for the weekend or just people who need a place for a Sabbath meal. As a cook and hostess, this puts me at a disadvantage, for more often than not, I haven't a clue to...
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Nah, better to use the stuff in your cooking, instead
By:
Eileen Goltz
SLICE OF LIFE I have 11 cans of beer left over from the Super Bowl party. I'm starting to clean the refrigerator pre-Pesach and need to figure out what to do with the stuff. I've discovered that adding beer to vegetables like onions, carrots and corn, combined with a dash or so of honey, molasses or sugar, gives a deep...
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By:
Rivka Tal
Sometimes, some of us get a bit carried away in our cooking, looking for exotic ingredients and recipes. We forget the oldies but goodies that are easy, inexpensive and available everywhere. Take, for example, that old favorite: egg salad. Although eggs have received a bad rap in the past couple of cholesterol-conscious decades, they are making a comeback, being reinstated...
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... make big somethings, at Purim time
By:
Linda Morel
WHAT'S COOKING? One March decades ago, the scent of warm strawberry and dough browning in the oven greeted me at the door of an apartment. A friend and I were visiting her grandmother. Entering the kitchen, we found this busy woman's counters piled with cookies and little cakes, assorted in boxes. "Purim is coming," she said, pulling two trays of...
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An Irish Purim story
By:
Linda Morel
Every time there's a Jewish leap year, as is the case in 2011, Purim falls during the same week as St. Patrick's Day. While St. Patrick's Day is always on March 17, Purim this year begins at sundown just two days later, on March 19. Far from the Emerald Isle, the Purim story is set in ancient Persia and bubbles...
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