Wednesday, April 23, 2014 Nisan 23, 5774
By:
Eileen Goltz, JE Feature
I’m buying tons of berries while they’re in season. I’m using as many as I can in recipes and then freezing the rest for those fall and winter days when a taste of summer can be restorative.
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By:
Jana Banin, JTA
An unsavory appearance on “Kitchen Nightmares” almost forced a restaurant owner to close up shop, and now he may also face deportation.
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By:
Steven Cook, JE Feature
Although the cuisines might seem totally different, one thing that Israeli and American cooks have in common is a shared love of barbecue.
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Experience the tastes, flavors and spices of Israel with Israel to Go: Look & Cook Book , a pocket culinary tour through Israel released by Taglit-Birth­right Israel.
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By:
Rivka Tal, JE Feature
Whether you call it purple or red cabbage, this ex­treme­ly versatile vegetable plays many roles in salads, stir-fries and briskets.
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