Culture

Local

A 'Magic' Premiere Fulfills Cheltenham Teen's Dying Wish

Arts

Musical Memorial to Prewar Book Burning

Film & Television

Baumbach in a New York State of Mind

Food

Another U.S.-Israel Connection: Barbecue!

Music

David Broza: This Concert Will Be Good

Dance

The Oyster is his world, concedes Avshalom Pollak. "It is; dance is the real world to me, always has been," adds half the namesake of Israel's Inbal Pinto & Avshalom Pollak Dance Company, giving the local premiere of Oyster on Feb. 9, 10 and 11 at Annenberg Center. It's all part of the arts venue's Dance Celebration series. Pollak and...

Food

Root, Root, Root for These Veggies

A Taste of Israel

By:

Rivka Tal, Jewish Exponent Feature

Your mother cajoled you to eat your vegetables, and she was, of course, right. Have you tried roasting them? The colors and the textures, not to mention the depth of the tastes of caramelized, roasted vegetables, bring them to new dimensions. They go well with a whole range of main dishes from fish to meat. Add fresh herbs, such as...

Food

Can You Dig What They've Done to These Sweet Potatoes?

Root vegetables, as featured in the main story this week, clearly have considerable versatility. They can be utilized to create a main or side dish, to fill a sandwich with bursts of flavor, and can even get a pleasant workout when it comes to dessert. Sweet potatoes, of all such vegetables, have become popular in today's cuisines. Sweet-potato fries may...

Food

Disguising Red Meat to Make It Look Like Soup

By:

Eileen Goltz, Jewish Exponent Feature

Let's face it: There was a time in the not-too-distant past when most of our main meals revolved around beef -- or some other type of red meat. With the newest medical warnings about what too much meat can do to our "innards," many of us have decided that it's best eaten once or twice a week. While I'm truly...

Local

Nuts for Doughnuts

By:

Deborah Hirsch

If a doughnut-eating contest came to Philly, Zach Engel would surely have an edge. Engel taste-tests up to 40 of the fried sweets every week -- a perk or health hazard of his job as the managing chef at the newly opened Federal Donuts, depending on how you look at it. "I don't really eat anything" else, he says. No...