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: April 11th, 2012Food → Recipes
As an American of Sephardic heritage, I was raised on the mouth-watering delicious foods that define Middle Eastern fare. For as far back as I can remember the kitchen has been my comfort zone. Whipping up culinary creations to please the palates of an Ashkenazic husband, Sephardic kin, fussy kids, and guests who frequent our dinner table can be quite challenging, but at the same time tremendously satisfying.
Posted on: March 30th, 2012Food → Recipes
Lots of people think that if you can’t use rice like the Sephardim do on Pesach, nor matza meal like many Ashkenazim do on Pesach, then there’s “nothing left to eat!” This article is being written to dispel all these gloomy forecasts. Baruch Hashem, there is so much you can do if you just turn your creative juices up. Clip this out and save it – it’s also great for those who need to eat gluten-free. Let’s focus now on some delicious dishes that present really beautifully, and then on some easy and refreshing desserts.
Posted on: March 29th, 2012Judaism → Holidays
Most of the No-Potato Passover recipes are as casual as the title’s spelling: some include only six ingredients and limited prep time - half to one full hour. They’re good for heart health and waistlines, too.
Posted on: March 26th, 2012Food → Recipes
Welcome to Part III – what to do with the cooked chicken. Our job is to rehydrate it, change the way it looks, and, at times, hide it using dough, eggs, mayonnaise, or sauce. I have found that making up fancy names for the dish not only adds flair, but will help your family know what to ask for next time. Unless otherwise stated these recipes serve 4-6 people. (Note: Though we use the word chicken – each recipe works just as well with meat or turkey.)
Posted on: February 27th, 2012Food → Recipes
In honor of Purim, Outré EATS presents a new take on traditional Persian fare.
Posted on: February 19th, 2012Sections → Magazine → Potpourri
Welcome back to Simple Home Cooking. Last time we focused on making a large pot of chicken soup. This week, as promised, we will discuss how to use all the cooked vegetables from the soup to create many dishes.
Posted on: February 10th, 2012Sections → Magazine → Potpourri
Our world is filled with amazing color and taste – its great when we can find a way to combine them into something beautiful. Here is a fun idea the whole family can enjoy – with minimal preparation, you can create an original and eye catching centerpiece for any occasion.
Posted on: February 7th, 2012Sections → Magazine → Potpourri
You know the way your house smells on Friday night when the cholent is bubbling away in the crockpot? Did you ever think of using that crock-pot or slow cooker during the week? Well, I did and I had no idea one slow cooker could create so many tasty dishes, all easy to whip up and full of flavor.
Posted on: January 30th, 2012Food → Recipes
Who said weekday dinners had to be boring? It’s simple to keep the fresh and fun with just a little preparation. Stock your kitchen with staples like whole-wheat pasta, organic fish, poultry, meats, and organic fruits and vegetables (go frozen if you can't buy fresh).
Posted on: January 12th, 2012Food → Recipes
This column will focus on making cooking easy and simple. We begin with a perennial favorite dish – Chicken Soup.
Posted on: January 11th, 2012Food → Recipes
Why Kosher Australian lamb? It’s lean, tender, and low in cholesterol—with 20 percent less fat than American lamb.
Posted on: January 5th, 2012Sections → Magazine → Potpourri
I’m a hungry mama and winter definitely brings more cravings than my pregnancy did!
Posted on: January 2nd, 2012In Print → From the Paper
As we get older, nostalgia takes over many areas of our life and we often yearn for things from the past.
Posted on: December 24th, 2011Food → Recipes
This isn't a nuclear silo, but a Persian surprise coming to you for Chanukah.
Posted on: December 23rd, 2011In Print → From the Paper
Cooking according to Chanukah tradition doesn’t have to be boring! Though it’s unlikely that any Maccabee ever saw a potato, latkes are traditionally made with potatoes and that particular “traditional” dish is based on a South American tuber that didn’t cross the Atlantic until the sixteenth century.
Posted on: December 23rd, 2011Food → Recipes
A sweet potato isn't really a potato, but for Chanukah it's all about the oil.
Posted on: December 22nd, 2011Food → Recipes
You'll love this latke made with Bulgarian cheese
Posted on: December 21st, 2011Food → Recipes
Chanukah is definitely a holiday of lights, but not of light cooking. Here is the second in a series of Chanukah dishes from different Jewish communities from around the world.
Posted on: December 21st, 2011Food → Recipes
Chanukah is definitely a holiday of lights, but not of light cooking. Here is the first in a series of Chanukah dishes from different Jewish communities from around the world.
Printed from: http://www.jewishpress.com/food/recipes/if-you-dont-have-margarine-this-pesach-use/2013/03/21/
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