Sunday, December 28, 2014 Tevet 6, 5775
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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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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By:
Fredda Sacharow, Inside Magazine feature
The war against hunger is fought on many fronts in the Delaware Valley, as the Jewish organizations on the front lines can attest.
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By:
Robert Libkind, Inside Magazine feature
Some of Philadelphia's most celebrated chefs have branched out by writing cookbooks. But does success on the plate translate into success on the page?
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No matter your predilection, there is a class to teach you how to make it.
By:
Joseph Kemp, Inside Magazine feature
Whatever your level of expertise or interest, there's a cooking school in the area that has what you're looking for.
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