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Jewish Journal

  • Thinking Outside the Lunch Box

    by Judy Zeidler

    August 26, 2009 | 3:40 pm

    Coming up with lunch ideas can be more challenging today than in years past. Some schools may elect to forbid peanut butter on campus if a student has a...

  • The Diet Cycle — One Woman’s Journey to Get Off the Bike for Good

    by Debi Pomerantz

    April 2, 2009 | 1:18 pm

    One day, almost three years after the birth of my youngest child, I looked in the mirror. I hated what I saw. I had been carrying around “baby weight”...

  • Thinking Outside the Matzah Ball Box

    by Orit Arfa

    March 25, 2009 | 9:47 pm

    When the Israelites rushed out of Egypt, Pharaoh’s men on their heels, they hurriedly bundled their belongings, food included, to carry as much as they...

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  • The Making of ‘The Chosen Dish’

    by Orit Arfa

    March 25, 2009 | 9:34 pm

    Prior to becoming a food writer and restaurant reviewer for The Jerusalem Post, I always thought of kosher food as limited and bland. But Israel demands...

  • Chicken and Duck Soup

    by Chef Todd Aarons, Tierra Sur at Herzog Wine Cellars

    March 25, 2009 | 9:27 pm

    You will need one whole duck for this preparation. Have your butcher separate the breasts and legs from the bird and de-bone the legs. All the leg and...

  • Exploding Knives, and Other Hazards of Kashering

    by Julie Gruenbaum Fax

    March 25, 2009 | 9:13 pm

    Let me just start by admitting that I probably didn’t really need to put the knife directly on my burner. But it was the first time in a very long time...

  • RECIPE: “Power” BBQ Brisket

    March 25, 2009 | 8:13 pm

    For the full article, click here.

    Day 1: Prep time 30 minutes. Resting time 4-12 hours.

    Day 2: Prep time one hour. Cooking time approximately four...

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