Saturday, November 22, 2014 Heshvan 29, 5775

These precious packages can be tasty surprises
By:
Linda Morel
WHAT'S COOKING? Last fall, my husband and I visited China, spending four days traveling down the Yangtze River aboard a ship. Besides the breathtaking scenery of the Three Gorges, the highlight of the riverboat excursion for me was the day a chef demonstrated how to make dumplings. He kneaded dough into ropes and cut off small nuggets. He rolled out...
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The Oyster is his world, concedes Avshalom Pollak. "It is; dance is the real world to me, always has been," adds half the namesake of Israel's Inbal Pinto & Avshalom Pollak Dance Company, giving the local premiere of Oyster on Feb. 9, 10 and 11 at Annenberg Center. It's all part of the arts venue's Dance Celebration series. Pollak and...
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A Taste of Israel
By:
Rivka Tal, Jewish Exponent Feature
Your mother cajoled you to eat your vegetables, and she was, of course, right. Have you tried roasting them? The colors and the textures, not to mention the depth of the tastes of caramelized, roasted vegetables, bring them to new dimensions. They go well with a whole range of main dishes from fish to meat. Add fresh herbs, such as...
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Root vegetables, as featured in the main story this week, clearly have considerable versatility. They can be utilized to create a main or side dish, to fill a sandwich with bursts of flavor, and can even get a pleasant workout when it comes to dessert. Sweet potatoes, of all such vegetables, have become popular in today's cuisines. Sweet-potato fries may...
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By:
Eileen Goltz, Jewish Exponent Feature
Let's face it: There was a time in the not-too-distant past when most of our main meals revolved around beef -- or some other type of red meat. With the newest medical warnings about what too much meat can do to our "innards," many of us have decided that it's best eaten once or twice a week. While I'm truly...
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Arts and Culture Events

Sun. Nov 23
Myer and Rosaline Feinstein Center for American Jewish History
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