Wednesday, November 26, 2014 Kislev 4, 5775
By:
Louise Fiszer, JE Feature
Eastern European Jewish cooks had the right idea when it came to beating the heat. They made cold concoctions like Russian borscht, Polish schav and Hungarian sour-cherry soup. Served in a glass as a cool prelude to a meal -- or in a bowl accompanied by bread and cheese, and, perhaps, some diced potatoes -- these refreshing, busy-day recipes can...
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Too much "gluttonous grub"? Why not break the chain!
By:
Ethel Hofman, JE Feature
It's a fact that more and more people eat out, stop at the market for takeout or pick up a "family pack" for the kids while driving through a fast-food eatery. But what are they getting for their money? "Gluttonous grub" is the answer; sadly, that's just the focus in many of our nation's restaurants, especially in the chains. Recent...
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By:
Sections > Cooks & Cuisine Eileen Goltz, JE Feature
I've come to believe that the oldest cooking ingredient known to man (besides manna) may be vinegar. According to the Vinegar Institute (yes, there is a vinegar institute; check it out at: versatilevinegar.org ), the use of this substance can be traced back 10,000 years. In fact, flavored vinegars have existed almost as long, which explains the wide variety of...
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By:
Keri Fisher, JE Feature
This time of year, the pace of life slows down, leaving us to enjoy long evenings in the fading twilight, relaxing in the balmy temperatures and cool breezes. This, to me, is the very best part of summer. While I enjoy the hearty vegetables of autumn and warming stews of winter, there's nothing I like more than a simple meal...
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By:
Linda Morel, JE Feature
Nothing says summer entertaining like an array of stunning drinks in a rainbow of colors. Whether they are blends of alcohol or perky soft beverages, for maximum impact, pour these smart cocktails or juicy concoctions into crystal pitchers, punch bowls or just the right glass. To get the party started on a high note, begin serving these refreshing beauties the...
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