Saturday, August 30, 2014 Elul 4, 5774
By:
Louise Fiszer, JE Feature
Gone is the fun and flavor of the outside grill. Let's face it -- it's November, and the cooler weather is here. All of which means we can get back into the kitchen for some serious cooking with burners and ovens going full blast. The Jewish holidays are well past us, so we can say goodbye to brisket and matzah...
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Just in time for the holiday season, the Manischewitz company announces the launching of its fourth annual cook-off event, designed to encourage home cooks to challenge themselves in preparing a kosher meal -- this year, using the new Manischewitz all-natural broth, made with chicken and beef. The contest encourages men and women to experiment with different ethnic foods and think...
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Israeli director moves into new role with wartime messages lived and learned
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"I'm not there," the two military men seem to say as they morbidly grapple with guarding the precious, if onerous, cargo they cart back home -- news that the wife/mother they greet as the door opens has had her soldier spouse/son/daughter die in combat. As attendants to the Army's Casualty Notification service, the soldiers seem like casualties themselves, dissociated from...
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What exactly is a pumpkin? A vegetable? No. A fruit? Yes. A fruit is defined as being the part of the plant that contains seeds. The average pumpkin contains about a cup of seeds, so they are most definitely a fruit. Pumpkins come in a multitude of colors, shapes and sizes. They're grown green, yellow, red, white, blue and even...
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By:
Ethel Hofman, JE Feature
THE JEWISH KITCHEN On a sunny afternoon this past summer, a group of us climbed into a minivan to search for culture, cuisine, and "bed and breakfasts." Our route took us up north through New York's Finger Lakes region, then on to Stratford, Ontario, followed by a trip south to Pennsylvania's own "Grand Canyon." B&B's have become the ultimate boutique...
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