Tuesday, August 23, 2016 Av 19, 5776
By:
Keri White | JE Food Columnist
I am omnivorous ice cream-wise, finding virtue in all of these frozen treats, but we were spending far too much time and money on nightly jaunts to local parlors.
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By:
Keri White | JE Food Columnist
There are several steps to this recipe; it’s not a super quick toss-it-together-and-grill-it kind of dinner, but in the end, it really is a one-dish meal that can all be done ahead of time and assembled at the last minute.
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By:
Keri White | JE Food Columnist
The open flame gives the crust a crunch and heft that is downright heavenly, and the smoky flavor complements just about every topping you can imagine.
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By:
Linda Morel | JE Food Columnist
Mint shows up in Sephardic salads, meatballs and sauces, where the Ashkenazi palate least expects them. Admittedly, mint is an acquired taste. Both refreshing and bold, mint is alluring precisely because it can’t be tamed.
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By:
Keri White | JE Food Columnist
Like many meat curries and kebabs, they are often either marinated in yogurt or finished with ghee (clarified butter), which presents a problem in the dairy/meat realm. But a smidge of coconut milk solves that problem, resulting in terrific flavor and texture.
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