Thursday, July 31, 2014 Av 4, 5774
Fruit and veggie breads, fresh from the oven
By:
Ethel Hofman, JE Feature
Psychologists say that food aromas linger in the memory longer than actual taste. That’s why realtors suggest that sellers bake apples, chocolate-chip cookies or a loaf of bread just before their house is being shown. The smells instill an at-home feeling filled with warm memories. But you don’t need to wait to sell home and hearth in order to enjoy...
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Pack up the healthy fare for school kids
By:
Lorna Rosenberg, JE Feature
School is rapidly approaching, and with it comes the big question: What’s for lunch? Packing one has its issues: Young adults often shy away from taking lunch from home because it’s not “cool,” and for parents, it can be time-consuming and repetitious. Yet there are a variety of reasons in favor of doing so. Bringing lunch can be healthier, more...
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A first anniversary for an extended culinary venture
By:
Chef Matt Becker remembers the first time he asked his boss for schmaltz to make a signature Jewish dish. “I learned a lot of Jewish cuisine through my mother and grandmother,” explains Becker, the chef of Steve Stein’s Famous Deli & Restaurant in Northeast Philadelphia, who grew up not too far from the Krewston Road landmark. “So when I was...
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By:
Daniel Stern, JE Feature
In the range of pickiness that defines most eaters, especially young ones, I think I fell somewhere in the middle (though my parents might remember differently). There were foods I simply would not put in my mouth, and others I would nibble and then push their remains strategically around the plate in the hopes that no one would notice. A...
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If you've ever sacrificed a platter of burgers to the incendiary powers of a backyard barbecue, or tried to convince yourself that "black and crusty" is exactly how you like your chicken, then you know, firsthand, the ambiguous blessings of cooking outdoors. On the one hand, we can all agree that a subtly, smoky barbecued steak is infinitely tastier than...
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