Food | Jewish Exponent

Food

A Grilling Q&A Smokes Out the Truth About BBQ

Whether you're an experienced chef or a cooking newbie, grilling or barbecuing cooked meat takes knowledge and practice.

Food

In Praise of the Red, White and Blue

Where the red and white are wines that make sangria, so you're no longer blue

By:

Eileen Goltz

SLICE OF LIFE Every year for the past 10 years, our friends have come to our house for a 4th of July barbecue and fireworks. I do the grilling, they bring the fixings, and we chow down on ribs and chicken and all pitch in a couple of million dollars and buy fireworks. We're a friendly bunch so once it...

Food

A Trip to Mango Town

The journey can induce a Caribbean state of mind

By:

Eileen Goltz, JE Feature

I have a simple suggestion for a "mini" vacation. Try picking up a few mangoes in your produce section, and then your tummy can take a trip to a Caribbean state of mind.

Food

Salt of the Earth

All of a sudden, sodium is trendy

By:

Linda Morel, JE Feature

With pink salt from Bolivia, gray salt from Spain and black salt from Hawaii, sodium is suddenly trendy.

Food

Raisin' a Ruckus Over Raisins

By:

Eileen Goltz, Jewish Exponent Feature

SLICE OF LIFE My dad loves raisins -- in cereal, in bread, in cookies, covered in chocolate and even, in a pinch, right out of the box. As a kid, one of the best sweet treats he could give us was mixing up a bowl of sweet black and golden raisins with cashews (being a dentist, this was as crazy...