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Jewish Journal

Cluck Naked

By Mike Levy

May 30, 2002 | 8:00 pm

Geneticist Avigdor Cahaner of Hebrew University is breeding featherless chickens, according to a report by Reuters.

Cahaner crossed a standard boiler chicken with a smaller chicken that is... read full article

  • Back to Basics

    By Judy Bart Kancigor

    May 16, 2002 | 8:00 pm

    Once in a great while, a cookbook comes along so utterly gorgeous it practically springs from my kitchen shelf and hurls itself upon my coffee table.

    Marlena Spieler's latest, "The Jewish Heritage Cookbook" (Lorenz Books, $36), subtitled "a fascinating journey through the rich and...

  • Give a Fig!

    By Janet Silver Ghent

    May 2, 2002 | 8:00 pm

    One of the most memorable dishes I enjoyed in Israel was chicken-stuffed figs in tamarind sauce, at chef Moshe Basson's Eucalyptus restaurant in Jerusalem. Tamarind concentrate is sold in blocks at Asian markets. To save time, you could use ground chicken or turkey.

    Moshe Basson's...

  • The Sabra Kosher Gourmet

    By Mike Levy

    May 2, 2002 | 8:00 pm

    In late February, I went to Israel at the invitation of the Ministry of Tourism. Having studied abroad in Jerusalem between intifadas, I thought I had seen the attractions and sites of the land, but the ministry offered a view a student on a budget never imagined: Gourmet Israel,...

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  • Small Screen’s Kosher Cuisine

    By Lisa Keys

    May 2, 2002 | 8:00 pm

    Many Jewish grandmothers have reputations as fabulous -- but frustratingly enigmatic -- cooks. With time-honored recipes for such dishes as cholent and brisket relying on intuition and a pinch of this and a dash of that, family culinary traditions tend to get lost -- or not nearly as...

  • In the Soup

    By Marlene Adler Marks

    May 2, 2002 | 8:00 pm

    My parents visited a year ago while I recuperated from lung cancer surgery and they developed a division of labor.

    My father would do odd jobs around the house. My mother would feed me.

    This was a good plan in theory, but in reality, it had loopholes. My father's tasks were...

  • Gramma Gene’s Gefilte Fish

    By Judy Zeidler

    March 21, 2002 | 7:00 pm

    Passover is a special holiday for me and brings back many wonderful food memories. One of my favorites occurred many years ago, when I was invited to a Passover seder at the home of my husband-to-be. I still remember that evening, and especially the taste of the gefilte fish my...

  • Remembrances of Passover Food Past

    By Linda Morel

    March 21, 2002 | 7:00 pm

    Ruth Reichl, Gourmet magazine's editor in chief, reminisced about the versatility of matzah brie in her memoir, "Tender at the Bone."

    Likewise, Elizabeth Ehrlich wrote of her longing for the salty gefilte fish of her childhood, comparing it to her mother-in-law's sweeter variety in...

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