Wednesday, June 3, 2015 Sivan 16, 5775
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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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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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Rivka Tal, Jewish Exponent Feature
A TASTE OF ISRAEL Call them suppers or dinners or even lunches: The principle is the same. During those busy pre-Passover days, we want to get out of the kitchen quickly (so we can clean out our pantry or beat the shopping crowds and/or do any number of other pre-Pesach preps). Every year, we hear that "an army marches on...
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While opulent seder din­ners inspire thoughts of freedom and joy, Passover lunches often bring ­affliction and the bitterness of kitchen slavery more to mind, both for challenged cooks and frustrated eaters. But Jayne Cohen, author of Jewish Holiday Cooking , suggests that neither bread nor pizza is necessary for a delicious lunch during Pass­over. What is often needed, however, is...
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