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Always Room On The Shabbos Table

It's time for the next chapter in the re-education of kosher cooks. First came correctly pronouncing quinoa, incorporating edamame into salads and soups, and who can forget the strawberry mango salad? Now, there is a mass of new recipes available with the introduction of Kolatin, a parve bovine-based, kosher gelatin. Espresso panna cotta, here we come.

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Printed from: http://www.jewishpress.com/sections/food/always-room-on-the-shabbos-table-2/2009/11/25/

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