Monday, July 28, 2014 Av 1, 5774
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Coming through the rye -- slowly cooked corned beef, juicy and marbled in enough fat to make it appear as if it's drooling; cole slaw so temptingly tangy they sent it to the moon with the astronauts; and Russian dressing -- aah, the Russian! -- so smoothly creamy, even Putin wouldn't protest. Got you hungry? Take a number! Built on...
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Picking up recipes along the way in Israel
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Ethel Hofman, JE Feature
The list of "must-see" destinations in Israel is endless. Fortunately, my husband and I have many relatives, friends and colleagues living there, all of whom do their best to take us to places off the beaten track. A few weeks ago, we drove to Rosh Hanikra in the northwest corner of country. A quiet spot, the main attraction here is...
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Robert Halpern is so at home in the kitchen that he's literally made it his home; he lives above the restaurant reopened in September under his ownership. Marigold Kitchen, he says, has done well in the past three months, as both a destination spot and a neighborhood draw. The 33-year-old Jewish chef, who grew up in Villanova but spent years...
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By:
Linda Morel, JE Feature
On New Year's Eve, I don't enjoy chic parties or fancy restaurants, although for decades I wouldn't admit to it. At parties, most people try too hard to have fun. Restaurants are overcrowded, and tend to charge twice as much that one evening for the same food and drinks they serve during the rest of the year. For that reason,...
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Rock 'n' roll? Rock 'n' pastry! "Always!" chuckles Duff Goldman, the "Ace of Cakes" who deals off the top deck of carts with swaggering and sassy confections, which infuse his chef rock status, and as a bass player in the band "soihad to." Did he? Indeed. "I love rock music," he says. And pieces of cake? Piece of cake! If...
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