Saturday, January 31, 2015 Shevat 11, 5775
By:
Shannon Sarna, MyJewishLearning.com
Don’t stress about menu planning and instead make a menu of simple, delicious delights that people will only think consumed your September.
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Some of the world’s best spirits are made from what wine leaves behind.
By:
Richard Pawlak, Inside Magazine feature
The class of spirits known as digestifs can make the beginning and end of any meal a more intoxicating experience.
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By:
Hillel Kuttler, JTA
With the High Holidays approaching, the self-dubbed "Cheese Guy" is preparing a special line of Brie.
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By:
Linda Morel
Applying a dash of imagination to Rosh Hashanah apples leads to some delicious recipes for the Jewish new year.
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Abe Fisher, opening Sept. 2, aims for adventurous diners who don't mind a little treif
By:
A restaurant doesn’t have to be kosher to be Jewish. But how treif can it be and still evoke Yiddishkeit?
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Borsht Tartare at Abe Fisher
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