Sunday, May 24, 2015 Sivan 6, 5775
YAKIMA, Wash. — With the cherry harvest now winding down, the Northwest Cherry Growers are sounding a call to get them while you can. Based on weather conditions in the Pacific Northwest, growers expect an increase in the production of late-season cherries, which will result in a consistent availability of the fresh fruit through month's end. "Over the last few...
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Pita pockets go back to school!
By:
Louise Fiszer, JE Feature
Perfect for back-to-school lunch boxes, Israeli pita or pocket bread has become a staple in the American kitchen. At one time, this versatile favorite was only obtainable in upscale gourmet shops or Middle Eastern groceries. Now, not only is it sold everywhere, but it comes in a variety of flavors and sizes. In Israel, it is typically served warm accompanied...
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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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