Tuesday, September 30, 2014 Tishri 6, 5775

The 'Big Red' taste is far more versatile than you might imagine
By:
Linda Morel, JE Feature
If a cinnamon gene exists, then my granddaughter inherited it from me. She and I sprinkle it on everything from oatmeal to vanilla ice-cream. It adds new dimension to French toast and grapefruit. And believe it or not, we love cinnamon in turkey meatballs and lamb stew. While in European cuisine, cinnamon is used as a flavoring in baking, cooks...
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Savor the flavor of a bold holiday treat
By:
Eileen Goltz, JE Feature
There is no better fruit to use to celebrate the High Holidays than the fig. This rather exotic, tender, purplish-green fruit -- a fixture in ancient manuscripts -- is in season, and ready to be plucked from your store produce sections and celebrated with a festival of dishes. The best way to tell if the fig you're buying is ripe...
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Leave the carp in the bathrub, and try trout
By:
Eileen Goltz, JE Feature
I was raised like any good Ashkenazi girl to believe that gefilte fish was the fish course that automatically came before any yontif meal. My mom, balabusta that she is, made it from scratch. While I can make it from scratch, too -- thanks to all those year chopping and mixing the stuff for my mother -- I have updated...
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Mussar can show the way
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Mussar -- a tradition of religious instruction, developed in 19th-century Lithuania, that assists Jews in working toward a more ethical life -- has had a minor resurgence in recent years, both locally and nationally. Right here in the area, Rabbi Ira F. Stone of Center City's Temple Beth Zion-Beth Israel has been at the forefront of reintroducing the tradition to...
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By:
"You'll be the death of me," the elderly man whispered. And hoped. Death wish? Jack Kevorkian heard it as a plea for a posthumous epigram. "You Don't Know Jack," HBO's multiple-Emmy Award nominee -- with the honors being handed out Aug. 29 -- was written by Philadelphia's Adam Mazer, whose interviews with the doc assigned the moniker of "Dr. Death"...
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