Sunday, July 13, 2014 Tammuz 15, 5774

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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With all her bigtime Broadway credits as producer, who knew that Ruth Hendel was also involved in an off-Broadway fringe festival? "I've been making tallitsim for almost 20 years," she reveals, recalling her start a few years before her son -- now 29 -- had his Bar Mitzvah. Over the years, she has made more than a triple-chai's worth for...
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Early on an August morning in 1942, the Nazis began the liquidation of the Bobowa ghetto, located in southern Poland. Sam Oliner was 12 years old at the time, and the only Jew to survive the aktion . Still dressed in his pajamas, he hid on the roof of his home, as his stepmother had instructed him to do, waiting...
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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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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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Wed. Jul 16
Klein Jewish Community Center
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National Museum of American Jewish History
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