Wednesday, May 25, 2016 Iyyar 17, 5776
By:
Keri White | JE Food Columnist
Homemade Goodies by Roz has a Kashrut Hechsher, which is the highest level of certification. They have the Keystone K, and they maintain it with pride; the procurement process was intense.
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By:
Keri White | JE Food Columnist
For devotees of Philadelphia’s thriving restaurant scene, Eilon Gigi is a familiar face. But how does the son of Moroccan Jews who grew up in Ashdod, Israel find his way to the top of the Philadelphia restaurant world?
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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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