| By Ellie |
| Friday, 03 January 2014 16:42|
“Cook in Israel”
The Mediterranean Menu Ottolenghi Made Popular. Recipes Anyone Can Make.
“‘Cook in Israel’ has earned a permanent spot in my kitchen." thisamericanbite.com
"... a masterful guide to Israeli cooking with its varied influences."
Jewish Book World
| By Irina Missiuro |
| Thursday, 19 December 2013 14:47|
Tsvetaeva Sisters Apple CakeAccording to legend, Marina Tsvetaeva, the famous Russian poetess, and her sister Anastasia, liked to host literary evenings and serve this dessert. Make this simple but delicious cake and pretend you’re gallivanting with the intelligentsia at the sisters’ house in Tarusa, Russia.
| By Arthur C. Norman |
| Thursday, 19 December 2013 14:45|
Eggnog crème bruléeChef Tom Michalski from EPOCH on the East Side shares his tasty recipe.
Eggnog créme brulée
15 eggs: 5 whole eggs, 10 egg yolks
8 ounces granulated sugar
24 ounces eggnog – substitute whole milk for a traditional crème brulée
24 ounces light cream
1 vanilla bean
| Thursday, 05 December 2013 16:49|
2 1/2 lbs. yukon gold potatoes
1 large sweet onion
1/4 cup panko breadcrumbs
2 eggs, beaten
1 tablespoon flour
peanut oil to fry
| Thursday, 05 December 2013 16:48|
PHILADELPHIA, Pa. – With the unique convergence of Thanksgiving and Hanukkah this year, the season of sharing is upon us in a special way. And for something else special, the naturally shareable bite-sized candy brand, GOLDENBERG’S PEANUT CHEW, has teamed up with “Joy of Kosher” to offer some delicious new recipes for consumers to share at get-togethers!
| << Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >> |
| Page 3 of 35|