Tuesday, June 30, 2015 Tammuz 13, 5775
By:
Jamie Geller, Jewish Telegraphic Agency
Want to know a little secret that helps me keep my kitchen cool during the major food holiday that's fast approaching? Last year, 99 percent of what I made for Passover wouldn't qualify as a Passover recipe. Of course the dishes were all kosher for Passover, but they didn't require any major Passover ingredient tweaks. These recipes were , however,...
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Beyond Citron and Rose, a minor kosher renaissance seems to be brewing around the region. The owners of Max & David's have purchased and kashered a former Mexican food truck that could soon be vending smoked brisket sandwiches, wraps, salads, pareve desserts and dairy-free gelato. Most likely, it'll be located somewhere between the University of Pennsylvania and Drexel University starting...
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One of the community's best-known day school philanthropists plans to open an upscale glatt kosher restaurant and catering company in Merion this summer with two star-studded chefs as his creative consultants. "I never wanted to be in the restaurant business," confessed David Magerman, a computer programmer from Gladwyne who formed the Kohelet Foundation, which has funneled about $15 million over...
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Adding a Mexican flair to Passover
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Tim Spinner and Brian Sirhal want you to think trilingually this Pesach. In addition to English and Hebrew, they want you to brush up on your Spanish phrases like “salmon tostada,” “red chile-matzah ball soup,” “brisket tacos” and “fresh berry pavlova.” OK, so the pavlova is actually Antipodean in origin and was created in honor of legendary Russian ballerina Anna...
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By:
Eileen Goltz, Jewish Exponent Feature
Yes, it's that crazy cleaning, pre-Passover time of the year when you think you have to eat or throw out anything and everything that you can't use during the eight days of the chag. Sprinkle bread crumbs on everything, finish up the oatmeal, corn meal, cup cakes, sweet rolls and cereal in two days and try and figure out where...
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