Stories,photos

397 results total, viewing 181 - 190

JERUSALEM – Although summer hasn’t officially arrived, it sure feels like it’s upon us. The patio furniture is dusted off, winter clothes stored away and flip-flops, sunglasses and sundresses are taken out of hiding. more

Anna Harwood | 6/6/13

Boston’s main kosher butcher, closed by fire, reopens in temporary digs

BOSTON (JTA) – Six weeks after a fire shuttered Boston’s main kosher supermarket, The Butcherie is now operating on a limited basis from a nearby Brookline location. Selectmen in … more

9/1/16

Challah dough makes a tasty babka perfect for break-fast

(The Nosher via JTA) – There’s nothing more comforting than a slice of babka and a glass of milk to break a long fast. In my family, it’s pretty much all we eat. But I … more

Chaya Rappoport | 9/7/18

This bread is a winner for Bob Sandy

“This bread has an intense sour rye flavor that comes almost entirely from the four traditional bread ingredients: flour, water, salt and yeast. Some home recipes for pumpernickel rely on cocoa, molasses or even coffee for flavor. My Dad would … more

12/25/15

Soup first, then dessert

Anita Solomon, Providence’s legendary restaurateur and cook, shares two recipes from the famous Lloyd’s Restaurant, run by Anita and her late husband Elliot. Readers should know that there never was any “Lloyd” associated with the eatery. … more

Arthur C. Norman | 1/3/14

Road to God runs through kosher wine

SANTA CRUZ, Calif. (JTA) – Producing wine atop a tranquil mountain in a remote area of northern California is quite a way to make a living. For Benyamin Cantz, whose one-man operation in the hills of Santa Cruz produces kosher wine from organic … more

Chavie Lieber | 6/6/13

Sephardic-inspired sangria – two ways

(The Nosher via JTA) – Aromatic flavors of rose and orange blossom are still strong reminders of my childhood. I didn’t eat like the “other kids” on the … more

SAMANTHA FERRARO | 9/1/16

Stuffed tomatoes star as summer’s favorite veggie

(The Nosher via JTA) – There can never be too many tomatoes. August’s heat is always made more bearable for me by peak tomato season. I love to eat them cut into thick rounds and … more

SONYA SANFORD | 9/7/18

Add some color to your Hanukkah menu with these savory beet latkes

This recipe originally appeared on The Nosher. These beet pancakes are great for using up a variety of other root vegetables. Using a food processor will make quick work of the shredding aspect of … more

ELISA SPUNGEN BILDNER | 12/3/20

“Cook in Israel”

“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 … more

1/3/14