Wednesday, October 1, 2014 Tishri 7, 5775
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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By:
Rivka Tal, JE Feature
Cilantro is quite popular in Israel, and all over the Middle East and North Africa. It's part and parcel of Tex-Mex, Thai and Indian traditional cooking as well. But it's one of those things in the food world: You either love those pungent, sage-citrusy-tasting leaves or you hate them. It seems that there's very little middle ground. Scientists explain that...
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Old-fashioned simmering method is making a comeback
By:
Linda Morel
WHAT'S COOKING? Braising is back in style. Dormant for decades, it's a skill that has become trendy on the Food Network and in cooking magazines. Yet it's a method that my grandmother used nearly every night when she made dinner. If she were still alive, she'd laugh at braising's new status. Contradictory in nature, braising entails searing food in fat...
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The cool air has arrived, and with it comes the lovely aroma of food cooking in the kitchen. What better way to welcome in the fall than with a batch of freshly made cookies? And these recipes won't leave you second-guessing -- they're tasty and good for you (and the kids). Almond-and-Honey Butter Cookies (Dairy) This thumbprint cookie uses honey...
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By:
Keri Fisher
NOSH The summer surplus of corn and tomatoes may be gone, but I love cooking at this time of year with the bounty that only autumn brings: hardy squashes and gourds, rustic root vegetables and a panoply of potatoes. And now that the temperature has dropped a bit, I can turn off the grill and seek warmth in the kitchen...
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