An organized kitchen is a magnificent kitchen PDF Print E-mail
Thursday, 13 March 2014 15:15

/Ore Studios for Rue Magazine/Ore Studios for Rue MagazineIf you love preparing food, but your pantry is a mess, here are 10 creative and inexpensive ways to organize your kitchen.

1. Use a decorative casserole dish, flower pot or decorative container to corral often-used kitchen items.

2. Clean As You Cook. Let’s face it, it’s just easier this way.

3. Toss anything you don’t use (Be honest…do you ever use that cookie press?)

Purim Mitzvah Day PDF Print E-mail
Thursday, 13 March 2014 15:14

/Courtesy Michelle Cicchitelli/Courtesy Michelle Cicchitelli

On March 2, young and old alike joined in the fun on Purim Mitzvah Day at the Phyllis Siperstein Tamarisk Assisted Living Residence in Warwick. Participants baked more than 700 hamentaschen,
and made colorful crafts.

Heavenly hamantaschen PDF Print E-mail
Thursday, 13 March 2014 15:13

/Courtesy Ellie Wasser/Courtesy Ellie Wasser

Bob Haiken (left), chair of Temple Sinai’s social action committee and David Rosen,
a congregant and retired baker made hamantaschen to send to college students.

Lions can cook PDF Print E-mail
Thursday, 13 March 2014 15:12

/Trine Lustig/Trine Lustig

On Tuesday, March 4, 15 Lion of Judah women gathered at the home of Tina Odessa for an interactive cooking experience with professional chef Ilan Barniv.

They enjoyed tuna tartare, rainbow trout and a Mediterranean pancake dessert. They were also able to pick up many cooking tips and tricks from Barniv. The successful event left the women happy and full.

Ilan Barniv will soon be opening a new restaurant called BONAPITA Bakery & Grill on 51 Franklin Street in Boston.

Sample the kosher delicacies at a free tasting PDF Print E-mail
By Irina Missiuro   
Thursday, 13 March 2014 15:11

Chef Andrew Esposito and Sandy RossChef Andrew Esposito and Sandy RossSome people just get it. They know what needs to be done, how to do it and when to start thinking about what’s next. Sandy Ross is one of them. We met to talk about her new venture, Catering to Tradition, which she started with chef Andrew Esposito.

Ross has an air of confidence about her that’s somehow reassuring and calming. That poise is accompanied by a no-nonsense demeanor of a business owner ­– a go-getter who makes things happen. Yes, she’s retired, but that doesn’t mean she’s ready to move to a certain warm state, famous for its long coastline, and lie on the beach all day. She’d rather keep busy and stay useful.

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