Tuesday, May 5, 2015 Iyyar 16, 5775
By:
David Freidenreich never would have expected that his research regarding Jewish, Christian and Muslim prohibitions on food and drink would make for a potentially juicy book topic. Nevertheless, Freidenreich will be spending the next year at the University of Pennsylvania's Center for Advanced Judaic Studies, where he'll attempt to turn his doctoral dissertation into not just one book but two...
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Looking for a new way to spice up your barbecue? Try cedar plank grilling. Cedar plank grilling infuses food with delicious smoky flavor. The joy of this method is it requires little supervision, so you can spend less time at the barbecue and more time with family and friends. You can purchase untreated cedar planks at your local grocery, specialty...
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Grab a spoon and slurp it up!
By:
Louise Fiszer, JE Feature
For Jewish immigrants, soups were an integral part of cuisine; in times of poverty, it proved a cheap and sustaining way to feed a family. A leftover bone, wilted vegetables discounted at day's end, a few hunks of yesterday's bread and some beans wound up producing a tasty, satisfying, nutritious and warming dinner in a bowl, especially in cold weather...
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Fresh fruit is absolutely everywhere, and when is it needed more than now, when the weather's been hitting the high marks? But don't just settle for eating it out of hand or decorating your breakfast cereal. Think dessert -- a cool compote or a mouth-watering cake. Strawberry, Pineapple and Mango Compote 1 large mango, peeled and seeded 2 Tbsps. fresh...
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If you can withstand the heat, then so can these veggies
By:
Andrew Schloss, JE Feature
There is nothing so self-effacing as a vegetable. Happy to sit on the sidelines -- letting a grilled steak or burger get all the attention -- vegetables are equally able to take center stage. All they need is a turn on the grill. The intense heat of charcoal lends any vegetable a smoky redolence that no other cooking technique can...
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