Sunday, September 21, 2014 Elul 26, 5774
Fire up the grill — and the salads!
By:
Louise Fiszer, JE Feature
On May 2, Israel honored her war heroes in a day of remembrance called Yom Hazikaron. It is a somber day, beginning with the blares of sirens, when everything comes to a standstill, remembering the nation's fallen. Places of entertainment are closed, and loved ones are mourned in ceremonies in every community. Then, at sunset, the mood swings to joyous...
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Eating out takes on a whole new meaning
By:
Ethel Hofman, JE Feature
Driving the 1,200 or so miles from Florida to Philadelphia is an overnight adventure. Each year, we join the exodus of those driving up north eager to join family and friends. But it becomes complicated when we take along our miniature Shetland sheepdog. We have to find a pet-friendly hotel. Forget the Marriots and Hiltons. It’s usually a Days Inn...
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Summer family trips are a time-honored tradition. From a cross-country drive to visit the grandparents to a trip to a national park, for many folks, the season just wouldn’t be complete without the annual vacation. As any parent knows, traveling with kids can be wonderful, sharing their excitement as they explore new places or reconnect with distant relatives. But it...
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Guys, get that grill going, but first learn your flame-broiled ABCs
By:
Andrew Schloss, JE Feature
If you have ever sacrificed a steak to the incendiary powers of a backyard grill, or tried to convince yourself that "black and crusty" is exactly how you like your chicken, then you know - firsthand - the ambiguous art of cooking over an open flame. The problem is not just a lack of skill; it's a lack of understanding...
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May means produce - and with that comes a sweeter type of onion - the Vidalia, grown in a specific region of south central Georgia. Vidalias are an ideal choice for spring salads, sandwiches and other lightly cooked dishes, and also can be incorporated as a side dish to any main course. These sweet onions not only provide strong flavor,...
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