Stories,photos
397 results total, viewing 161 - 170
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BY YVETTE ALT MILLER
JTA – Ge tting dinner on the table is a challenge for any busy, modern family.
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12/21/17
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Miriam Pascal Cohen’s latest book, “Real Life Pesach Cooking” (Mesorah Publications, 2024) might be a lifesaver for those of us looking for a fresh cookbook …
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FRAN OSTENDORF
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4/5/24
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There you are, flipping through your new cookbook, “Recipes and Memories that Nourished Us Through the Pandemic.” You see artwork and photographs. You recognize faces from the Sisterhood …
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ROBERT ISENBERG
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12/5/21
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When Tel Aviv native Guy Hanuka enrolled at Johnson & Wales University, he was already an experienced baker. Hanuka graduated from JWU last year with an Associate of Sciences degree in Baking …
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MICHAEL SCHEMAILLE
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6/18/20
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(New York Jewish Week via JTA) – “Honey, I think I may have a buyer!” a man in a black suit yelled into his phone, pacing up and down his 10’ x 10’ booth displaying …
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JULIA GERGELY
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12/4/21
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JTA – Sauce gribiche is a cold egg sauce that originated in 19th-century France when the so-called “mother sauces” (or grandes sauces ) were being defined by chefs Marie Antoine …
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STEPHANIE GANZ
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4/5/24
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Top Nosh is back!
Jewish Rhode Island, Lighthouse Kosher and the Jewish Alliance announce the return of “Top Nosh: the best of Kosher Rhode Island.”
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5/18/22
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JTA – Though my Grandma Snazzy, my mother’s mother, seemed to barely eat a thing (to this day, I am convinced she subsisted on toast and coffee), she was a wonderful Jewish cook. One of …
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GAIL SIMMONS
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4/5/24
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MyJewishLearning.com – During the summer we all relish al fresco dining. The moment we can bring our meals outside is always a happy one, and we schedule the summer months with picnics, barbecues and rooftop cocktails as much as possible. …
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Shannon Sarna
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9/30/14
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JTA – Cacio e pepe translates to cheese and pepper, and the classic Roman pasta dish includes little more than these eponymous ingredients. In the classic recipe, spaghetti and salted pasta …
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STEPHANIE GANZ
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4/5/24
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