News From London, England – exploring Jewish food and restaurants in England with food writer Elaine Hallgarten. Plus a quick and easy chicken Dinner in Minutes from Daniel Boulud, considered one of the top 10 chefs in the world. Read Linda Gassenheimer’s “Dinner in Minutes” food column.
Diabetes: Myths and Realities: What’s on the list and what’s off – With over 70 million people who have diabetes or are prediabetic, it touches many of us either for ourselves, family members or friends. Dr. Diane Krieger gives us useful eating and lifestyle tips. Plus a Dinner in Minutes that meets the American Diabetes
Slow cookers come in a variety of sizes and shapes. Most models are dishwasher-safe and quite easy to clean. If your conventional oven is full, a slow cooker can provide a wonderful alternative for long-cooking dishes such as stews and pot roasts. Autumn Vegetable Soup 8 to 10 servings This scrumptious soup from Valerie Kanter
Ginger Pickled Salmon or Halibut 8 servings Ingredients: 2½ lbs. Atlantic salmon fillets or halibut steaks (about 8 slices) 1½ cups water 1½ cups white vinegar or rice vinegar ½ cup brown sugar, packed ½ cup ketchup 3 Tablespoons pickling spices 1 bay leaf ½ teaspoon dried thyme 6 thin slices of ginger 1 large Spanish onion,
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 6 servings Simply dill-icious! Ingredients: 1 Tablespoon olive or
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,
Norene Gilletz, OUcooking.org Columnist – The Flavor of Memory says: This ended up turning into an article…I guess the yeast in the potatonik batter made it “grow!” Read the background and recipes in my food column. Brian Mailman, OUcooking.org Columnist – Slow Food in the Fast Lane says: Potatonik is like a yeast-raised potato kugel.
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