Friday, February 27, 2015 AdarI 8, 5775
By:
Keri Fisher, JE Exponent
This time of year, when the leaves are just beginning to turn and the mornings are cool and breezy, I turn my back on cold dinners eaten on the patio and look to my favorite part of the coming autumn: simple, delicious soups. A true cream-of-mushroom soup is hearty, earthy and deliciously savory. Like peas and carrots, the flavors of...
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Healthy, sure, but also a handy holiday gift
By:
Eileen Goltz, JE Feature
There is always the problem of what to bring as a hostess gift when you've been invited to share a yontif meal with friends. A Waterford vase with flowers is obviously too over the top, and a book, while nice, is problematic in that my taste (murder mystery eclectic and veering toward who lopped off Colonel Mustard's head in the...
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By:
Linda Morel, JE Feature
At a surprise 40th birthday party for a friend, her mother stood at their stove stirring a huge cauldron of simmering stew. The chicken, flanken, potatoes, carrots, dried peas and barley in the pot emitted an aroma that made the offerings prepared by the caterer brought in by my friend's husband pale in comparison. "This is Lynda's favorite food," her...
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And other culinary questions from college
By:
Louise Fiszer, JE Feature
For many of our college-bound kids, back to school means living on their own for the first time. The realization that their apartment doesn't include a cook or a kitchen consultant (aka Mom) can be more than a little shocking. I used to get panic phone calls regularly with questions like "How long does it take to boil water?," "How...
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By:
Linda Morel, JE Feature
Beets have never been a sexy food. They bring up images of someone's bubbe stirring borscht -- the hearty beet soup hailing from Eastern Europe. Although many people shun these bulbous roots, I have always loved beets for their brilliant garnet color and their assertively sweet taste. Blessed with more sucrose than any other vegetable, beets have recently caught the...
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