Thursday, April 24, 2014 Nisan 24, 5774
Some North African flavor at your table
By:
Ethel Hofman, JE Feature
"Tunis is magic," stated English professor Sadok Bouhlila of the University of Tunis. It took just a short taxi ride to absorb the pulsating vibrancy and modern development that is Tunis. We had come at the urging of our Tunisian friend, Sami Ouhada and his wife, Bonnie. Sami had assured us that "Tunisia is filled with fascinating contrasts, including the...
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By:
Andrew Schloss, JE Feature
Green tomatoes are best known by what they are not. They aren't ripe. They aren't plush or sun-warmed or pulsing with juice. Most of us have come to accept them as a fact of life, but not a gift of nature. We feel cheated when tomatoes are green, as if we've been stuck with a harvest of pickles. We can...
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By:
Louise Fiszer, JE Feature
The word "pasta" was not part of my Jewish culinary heritage, but lucshen (the Yiddish word for egg noodles) was its counterpart, often served in my home. These golden noodles came in just two shapes: thin for chicken soups and wide for kugels. On occasion, either was sauced up with some ketchup or tossed with cottage cheese for a savory...
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Is there a better way to meet the neighbors?
By:
Ethel Hofman, JE Feature
Even in summertime, life can become hectic. Parents still work; little children attend day camp. During school days, there's carpools to sports and after-school activities. But a lot of that dries up during the warmer months, when many people are away. So, consider a neighborhood block party. With a bit of planning, the whole family can bond with friends and...
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By:
Andrew Schloss, JE Feature
The zucchini are coming! The zucchini are coming! Hiding under mulch and poking through the foliage, they are ready to take over your garden, your refrigerator and half your life, if you don't take measures now to stem their tide. Every gardener or cook has faced the onslaught of zucchini, which descends each summer as the crops come in. But...
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