Wednesday, July 23, 2014 Tammuz 25, 5774
By:
Louise Fiszer, Jewish Exponent Feature
BEYOND CHICKEN SOUP There used to be a joke that went: "If there was an Israeli guide to fine dining, it would begin and end on page one." Happily, today, there is a wealth of excellent Israeli restaurants to choose from and they could fill many books and many pages. Israel is indeed a feast for foodies, a melting pot...
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Summertime is its season, and it's best to get it ripe
By:
Ethel Hofman
THE JEWISH KITCHEN Bathed in the warm sunshine of summer, fruits ripen quickly, which means flavors are at their ultimate sweetness. At a farmer's market, there's always an enormous variety of locally grown fruits and veggies to choose from. In fact, the produce you see at farmer's markets is often picked the day, if not hours, before the market opens...
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Whether you're an experienced chef or a cooking newbie, grilling or barbecuing cooked meat takes knowledge and practice.
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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...
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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.
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