Thursday, July 30, 2015 Av 14, 5775
This time of year, cook like an Israeli
By:
Ethel Hofman, JE Feature
Each time I visit Israel, which is often, I discover new places and can indulge in the bountiful variety of Middle Eastern foods. My absolute favorites? The Mezze, a dozen or more little appetizers. These little dishes of sweet and savory vegetables, salads and marinated fishes are served as soon as diners sit down and before the main course is...
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By:
Linda Morel, JE Feature
When I was growing up, we ate leftovers almost every night. On Mondays, my mother roasted a large hunk of meat and then, for days, she reheated the roast, until it grew as dry as cedar chips. This, of course, was done by design, so she wouldn't have to cook from scratch more than once a week. It's not surprising...
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Needless to say, the lunchroom hasn't been a busy place this week at Jack M. Barrack Hebrew Academy, with the teachers on strike and the students out of school. But thanks to a project put together by Max & David's, which handles the school's dining needs, the Jewish Relief Agency and the Klein JCC's Cook for a Friend program, this...
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The turkey may be the star, but the accompaniments make the meal
For some families, tradition reigns supreme at Thanksgiving. Unfortunately, what's familiar on the Thanksgiving table isn't always the best. So this year, I'm going to mix up things a bit with some new side dishes. Stuffed roasted squash is a great side dish, as well as a vegetarian entrée option. Roasting the squash first gives it big flavor and helps...
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After all that turkey and stuffing, can there be room left for dessert? Here are some sweet treats that will bring your guests running back to the table. Banana Split Ice Cream Cake 4 eggs, at room temperature, separated 3/4 cup mashed bananas 1/4 cup peanut oil 1 package (12 oz.) sponge cake mix 1/2 cup chopped nuts 8 oz...
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