Across Israel, Meir Panim responds to the growing needs of the country’s 1.75 million impoverished residents through various food and social service programs.
Posted on: July 5th, 2013Sections → Magazine → Potpourri
The perfect appetizers require minimal effort by the hostess and taste so good your guests will think you spent the whole day in the kitchen cooking. These recipes do exactly that. They are super tasty, sorta fancy and seriously easy! I used wonton wrappers to create wonton cups, and then filled them up with some of my favorite ingredients, such as Creamy Mac & Cheese, Zesty Taco Fillings, Savory Pizza Toppings and Sweet Whipped Cream with Fresh Fruit!
Posted on: June 28th, 2013Sections → Magazine → Potpourri
Yeast dough is considered one of the most basic but complicated of the dough family. Just think of the first cakes you made – I'm almost sure they weren't yeast cakes. But mine were!
Posted on: May 24th, 2013Sections → Jewess Press → Daily Living
It's all over. The orchestra is still, the lights are dimmed. Your simcha outfits hang in your closet, silent witnesses to a time you will treasure in your mind and heart forever.
Posted on: March 21st, 2013Food → Recipes
Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech.” But this is me saying it, so let’s break it down logically, and you’ll see that the idea isn’t as far-fetched as you might think. […]
Posted on: March 15th, 2013Food → Recipes
With our focus now turned to the upcoming Pesach holiday, I wanted to share with you some lighter and healthier meal ideas. We have some baked, not fried eggplant, low-carb “rice” created in a unique way, a nice salad and a refreshingly light dessert. I hope this will enhance your Pesach and bring you many nice compliments.
Posted on: March 8th, 2013Sections → Jewess Press → Daily Living
When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.
Posted on: March 6th, 2013Food → Kosher Food News
So here’s what most of you missed Monday night while you were at home being lazy. The Gush Etzion Wine Festival (have to work on the name) was held in Elazar, which at 20 minutes south of Jerusalem is no big deal to get to. Ten boutique wineries presented over thirty different wines in a setting […]
Posted on: March 1st, 2013Sections → Jewess Press → Daily Living
So there is good news and bad. Which one do you want to hear first? Me? I always want to hear the bad news first. I need to get it over with. So here goes. Purim 2013 is now something we can discuss in the past tense and that can only mean one thing. Actually two.
Posted on: February 22nd, 2013Sections → Special Features → Purim
Makes 40-45 villain's severed ears!
Posted on: February 20th, 2013Sections → Features → Features On The Jewish World
In 2001, David Ehrlich, an Israeli promotional filmmaker originally from New York, was down on his luck. He and his wife, Gail, a pre-school teacher, had recently moved their family from Jerusalem to Efrat, but the Second Intifada and a dip in the finances of non-profits had thrown a wrench into his business.
Posted on: February 13th, 2013Food → Recipes
Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.
Posted on: February 3rd, 2013Food
A green bell pepper affectionately dubbed “Godzilla” by the children of Moshav Ein Yahav in the northern Arava desert has won a place in the Guinness Book of World Records.
Posted on: January 31st, 2013Food
Though the permissibility of watching hired sports players go to battle in a large stadium is a source of controversy amongst Torah observant Jews, the food being served at the upcoming Super Bowl games in New Orleans is not.
Posted on: January 24th, 2013Food → Recipes
We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.
Posted on: January 18th, 2013Food → Kashrut Scene
Artisan gefilte fish. For some, the phrase seems like an oxymoron. While salmon, chilean sea bass and tilapia may all be in vogue, gefilte fish, the traditional ground fish mixture that is de rigueur in Ashkenazic Jewish households at Shabbos and Yom Tov meals, is like the Henny Youngman of fish: it gets no respect.
Posted on: January 4th, 2013Sections → Jewess Press → Daily Living
Goodbye humdrum. Hello, gorgeous!! With the release of CHIC Made Simple, an all new cookbook written by food stylist, columnist and recipe developer Esther Deutsch, kosher food continues to blaze new trails, offering sophisticated, appealing recipes that are, (surprise, surprise!) both delicious and deceptively easy to prepare.
Posted on: January 2nd, 2013News & Views → Jewish → Antisemitism
An Israeli restaurant opened in the heart of the old Jewish quarter of Krakow. Hamsa Hummus and Happiness Restobar opened recently in a historic building on Szeroka, the main square of the Jewish quarter, Kazimierz, in the Polish city. Hamsa is being called the first Israeli-themed restaurant in Krakow, and unlike most of the other […]
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