Friday, August 1, 2014 Av 5, 5774
By:
Ethel Hofman, JE Feature
t's a new season: The days are longer, the sun a little stronger. Fresh and local produce, not forced or imported, is now flooding the marketplace. With artichokes, asparagus, baby lettuces, spring onions and a bevy of berries making their springtime debuts, there's no better time to plan an easy Shabbat luncheon. Serve on the patio or in the front...
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Matzah's more versatile than you probably know
By:
Andrew Schloss, JE Feature
Unlike most food that exists to nourish or delight, the function of matzah is quite different: It's about storytelling. Symbolic and revered, the bread of affliction is more often seen as a hurdle in a recipe, rather than a means for creating something delicious, which begs the question, "What is the sensual charm of matzah?" Like many fashionable ingredients, matzah...
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Below are some sweet suggestions to bring your seder to a fitting end. Enjoy! Lemon Meringues This is a fabulous Passover dessert. The three components: meringues, lemon cream and chocolate-dipped nuts can all be prepared 2 to 3 days in advance and assembled right before serving. Meringue Ingredients: 2 egg whites pinch of salt 1/2 cup superfine sugar 1/2 tsp...
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Looking for new and healthy recipes that are also kosher for Passover? Here are a few that stress fruits and vegetables from the recently published The Jewishly Jewish Cookbook by Michael van Straten. Warm Smoked Salmon With Raspberries This recipe came from a Jewish friend who worked for some years in Japan. It's his adaptation of sushi, which, thanks to...
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By:
Louise Fiszer- JE Feature
I'm simply amazed at the dynamic food scene every time I go to Israel, and this last visit was no exception. At a new restaurant in Tel Aviv, the waiter, carrying a chalk board listing the day's specials, introduced himself and then proceeded to describe each particular dish. He proudly listed prosciutto, pancetta, bacon and ham in just about all...
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