Sunday, May 24, 2015 Sivan 6, 5775
Gefilte by Association
By:
Gail Snyder, Inside Magazine feature
Recreating the dishes of relatives long gone provides us with one of our strongest links to history and culture.
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What did the ancient Israelites eat — and why?
By:
Ronit Treatman, Inside Magazine feature
Spoiled goat milk, overcooked fruit and fried locusts were just some of the food choices in "the land of milk and honey."
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By:
Uriel Heilman, JTA
A growing number of companies are going after more restricted segments of the kosher market, including organic and gluten-free.
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By:
Sybil Kaplan, JE Feature
Fall is the perfect time to try these recipes for acorn squash with cranberries and zucchini soup.
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By:
In addition to being delicious and healthy, fish is a great pareve option for Shabbat or times when you're hosting guests who keep kosher. Here are four different preparations, all quite simple.
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