Filling But Not Fattening: Dishes for Pesach

October 8, 2015, by

Many of us think that because we can’t have bread, rice, pasta or grains on Pesach, we need to stuff ourselves with starchy side dishes. Why not try a healthier alternative? Simply include lots of fresh fruits and vegetables when planning your menus. CREAMY CARROT SOUP Makes 6 servings Simply dill-icious! 1 tablespoon olive or

The Enlightening Olive

September 30, 2015, by

Fruit ripens and then we eat it, right? Not always. The ripe olive is hard, bitter and inedible. The olives in the jar we bring home from the store have undergone weeks immersed in a brining solution, a process essential to bringing out the unique taste and texture of the particular variety of olive. Similarly,

Recipes with Noodles

September 24, 2015, by

Created in China (not Italy, as most people believe) noodles were an integral part of the Chinese diet. There are several kinds of noodles in Chinese cuisine, mien noodles (egg), rice noodles, wheat noodles and bean noodles. In northern China, wheat noodle are eaten more regularly than rice or rice noodles. Rice noodles are considered

Dessert Pizza Recipes

September 24, 2015, by

You have 10 seconds; name your favorite pizza topping. If you said onion or peppers or even mushrooms you fall within about 85% of the rest of the population of America in your choice. However, if like me, you answered chocolate or M&Ms or even raspberries, you’re thinking outside the pizza box and dreaming about

Chocolate Chip Cookie Recipes

September 24, 2015, by

My tips for making the best of the best chocolate chip cookies are to always, always, always use real butter (did I mention always?) and to be sure it’s room temperature when you use it. Margarine doesn’t taste or cook the same. Second, always use more vanilla than you think you should. I always add

Recipes with Ginger

September 24, 2015, by

Ginger, the plant, is that aromatic, pungent and spicy herb that adds a special zest to stir fries, cakes, meats and fruits and vegetables. Available year round, ginger is the underground stem, or rhizome of the ginger plant. Ginger as a medicine has been with us since ancient times. This hearty, tasty and versatile plant

Cobb Salad Recipes

September 24, 2015, by

Having a huge salad for lunch or dinner is a good thing. All your nutrition and healthy stuff lumped together in one bowl topped with a nice vinaigrette or creamy ranch is just about (calories aside, of course) the best meal you can make. I am a big fan of the Cobb salad. The original

Hint for a King

September 22, 2015, by

Here in the Old City of Jerusalem and probably in your own neighborhood, classes for the coming holidays are popping up everywhere. As the intensity of Elul is building, the talk of the town is tshuva, repentance. We Jews spend an entire month working on ourselves, fixing bad habits and making amends with those whom

Cranberry Recipes

September 21, 2015, by

For anyone preparing to embark on the cranberry sauce making journey you should know that your basic cranberry sauce recipes contains only three ingredients: cranberries, water and a sugar/sweetener of some kind. The fun begins when you add your own personality to the recipe by tweaking and adding to the one or more of the

Iced Tea Recipes

September 21, 2015, by

Part of my spring “let’s fire up the grill and bring out patio furniture” cleaning ritual is getting the iced tea glasses and pitchers ready for the barbecues and outdoor meals that are on my entertaining horizon. Serving iced tea instead of soda (or pop for those of you with regional linguistic preferences) when the

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