Wednesday, October 22, 2014 Tishri 28, 5775
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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For many, Father's Day is best by the hearth
By:
Louise Fiszer, JE Feature
Celebrating Father's Day by taking my dad out to eat was a hard sell. His response was always the same: "What can you get at a restaurant that isn't better at home?" True, my mother was an excellent cook, but I think dad preferred eating in the comfort of his own home, knowing where the food was coming from, and...
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After you've served him his favorite dinner, continue to celebrate Dad, along with his sweet tooth, by offering him a homemade chocolate treat that he'll definitely find hard to resist. Fudgy Turtle-Brownie Pie Brownie Ingredients: 1 package (19.4 oz.) brownie mix with pecans 3 Tbsps. water 1/2 cup butter, melted 2 eggs 12 caramels, unwrapped, halved Sauce Ingredients: 15 caramels,...
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By:
Susan Burke March, JE Feature
What to eat? Seems like a simple question, but it's one that can vex even the most savvy eater, especially when trying to make sense of food packaging. How often do you browse the aisles trying to discern the "best" pasta, cereal or bread? Most concerned eaters know the obvious, like there is no fruit in "Froot Loops." But what...
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