Saturday, July 12, 2014 Tammuz 14, 5774
Sweetness and abundance are not confined just to foods on Rosh Hashanah. Conversations are supposed to be joyous and lengthy as well -- it is, in fact, forbidden to display anger on the holiday. So, here are some recipes to try at this year's holiday dinner which might just help ensure that the mood stays sweet and light. Also remember,...
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Local bakery owner offers a new flavor
By:
Carin M. Smilk, JE Feature
Roz Bratt believes in baked goods; she believes in pastry, pies and fresh breads of all kinds. Being in business off South Street for the past 11 years now, she has infused the area with her beliefs -- and, of course, her products. But last December, she decided to make a big change in business, and took her shop --...
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If your child has food allergies, this is probably not your favorite time of year. Don't despair, says Terry Traub, author of the new book Food to Some, Poison to Others . With a dash of careful planning, a pinch of sensitivity and a smorgasbord of yummy recipes, your whole family can survive (and thrive!) this school year. Kids with...
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They ain't the pits!
By:
Ethel Hofman
Stone fruits come into their own in the summer. Sure, we can get apricots, plums and peaches trucked or shipped in from California, Chile and overseas practically year-round. But there are no apricots, peaches, plums or nectarines that have the exquisite, honey-like flavors of locally grown produce in their prime season. Visit farmer's markets and stores that display local produce...
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By:
Rivka Tal
If you have nothing to talk about one day, ask your local culinary experts what halvah is and where it originated. You might be surprised at the answers. The Larousse Gastronomique, for example, states that "halvah or halva" is "an Eastern sweetmeat based on roasted sesame seeds, which are ground into a smooth paste (tahini), then mixed with boiled sugar."...
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