Tuesday, December 6, 2016 Kislev 6, 5777
By:
Marissa Stern | JE Staff
The third annual Biblical Brew Off was held at Congregation Rodeph Shalom and put Team Jesus from St. Timothy’s Episcopal Church tap to tap with Team Moses of Rodeph Shalom and a new, interfaith team of women from both congregations, Team Eve, to see who could ferment the best brew.
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By:
Keri White | JE Food Columnist
As diets continue to diversify and diverge, with more and more diners going vegetarian, gluten free, vegan or raw, today’s competent cook and host needs some solid vegetarian options in their arsenal.
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By:
Keri White | JE Food Columnist
When the temperature rises, as it has done so gloriously in the last few weeks, our culinary inclinations turn outside.
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By:
Rachel Kurland and Marissa Stern | JE Staff
When you think about it — despite believing (without being dramatic, of course) that not having any bread could signify the end of the world — Passover has some of the best food compared to other Jewish holidays.
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By:
Keri White | JE Food Columnist
This year, Pat O’Malley and Scott Schroeder, chefs/owners at The Hungry Pigeon restaurant at Fourth and Fitzwater streets, will be serving up several Passover dishes — some traditional, some, like their chopped liver, with a twist.
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