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Jewish Journal

A Pass-SOVA Tradition

By Michael Aushenker

April 17, 2003 | 8:00 pm

A jar of gefilte fish, a bottle of Tzali's grape juice, Manischewitz matzah ball soup mix, Streit's macaroons, Trader Joe's horseradish, matzah, Sun-Maid raisins. All the makings for a... read full article

  • Seder Yummies From Chicken to Chocolate

    By Judy Zeidler

    April 3, 2003 | 7:00 pm

    Passover is my favorite Jewish holiday, and although cooking for Passover requires a lot of preparation, I look forward to it each year. It is a time when our family and close friends join together to share thoughts and exchange ideas as we participate in the seder.

    I have a regular...

  • A Culinary Surprise

    By Judy Zeidler

    February 20, 2003 | 7:00 pm

    Recently, my husband and I traveled extensively throughout Vietnam, where we took several cooking classes and met talented chefs in Saigon, Hoi An and Hanoi. We ate everything from fresh Spring Rolls to Banana Blossom Salad. But the chef that surprised us the most was Donald Berger...

  • Food for Thought

    By Rachel Brand

    January 9, 2003 | 7:00 pm

    Maybe you've noticed that many of the bagel chains today are named after some of the most influential Jewish figures in history -- Einstein, Noah. But have you ever stopped to think that maybe it's the bagels that spurred all of this insight?

    Well, the creators of TheBagel.org, a new...

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  • Jewish Vodka Rocks in Russia

    By Lev Krichevsky

    January 9, 2003 | 7:00 pm

    As Russia celebratesthe 500th year of its unofficial national beverage, Yevreskaya Vodka -- or Jewish Vodka -- is succeeding with Russians by emphasizing Jewish religion and culture. Yevreskaya sells in Moscow at about $2 for a pint -- a medium-priced vodka by local standards. The...

  • Latkes That Last

    By Gaby Wenig

    November 28, 2002 | 7:00 pm

    Finally! You can now say goodbye to those weird frozen triangles of premasticated potatoes that pass for latkes after Chanukah has ended and the frying pan and grater have been packed up. Scientists at the Technion-Israel Institute of Technology in Haifa have come up with an...

  • The Festival of Lite

    By Mike Levy

    November 21, 2002 | 7:00 pm

    Yes, the time of the fatty foods is upon us. But eight days of latkes and jelly doughnuts can be the least of problems for those who celebrate their holidays by eating out.

    "The bad news is, most restaurant meals are high in calories and fat," said nutritionist Anita Jones. "If...

  • 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 partly bald due to a naturally occurring "naked neck" gene. The resulting birds are less fatty...

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