Saturday, November 1, 2014 Heshvan 8, 5775
By:
Linda Morel, JE Feature
Though I don't like to admit it, lately I've been eating the foods of my youth: chicken fricassee and stuffed peppers, sweet-and-sour meatballs, braised short ribs. I liked them as a child, but that was before I was exposed to moussaka, polenta and Pad Thai noodles. By the 1970s, I became so enamored with other people's cuisine that I rejected...
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Here are a few tips and some menu items to help you get through the day
By:
Ethel Hofman, JE Feature
Each year at the High Holidays, we wish each other " L'Shanah Tovah " (to a good year) and a light fast. But, for many, fasting is difficult and exhausting. Michael M. Segal, M.D., Ph.D., notes that most people think the difficulty of fasting is feeling "hungry." Not so, he says. Avoiding thirst is much more important for how you...
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By:
Louise Fiszer, JE Feature
Each Rosh Hashanah, as I set my table, I remember my mother setting hers with the new fruits of the season: a variety of apples, perhaps some pears and a bowl of dates and dried figs. This was in Brooklyn, where the pomegranates, fresh figs, avocados and persimmons that grace my holiday table didn't exist, except at fancy grocers that...
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Sweetness and abundance are not confined just to foods on Rosh Hashanah. Conversations are supposed to be joyous and lengthy as well -- it is, in fact, forbidden to display anger on the holiday. So, here are some recipes to try at this year's holiday dinner which might just help ensure that the mood stays sweet and light. Also remember,...
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Soups are a cool way to bring in Shavuot
By:
Linda Morel, Jewish Telegraphic Agency
Shavuot celebrations often center around brunch, where lox and bagels grab the attention. Those who branch out typically gravitate to blintzes and kugels. But in the Old Country, Shavuot meals often started with cold, creamy soups -- an appetizer that has all but disappeared in today's grab-and-go world. I suspect that cold soups have been replaced by smoothies, a staple...
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