Congee Asia

Like Westerners, the Chinese believe in starting the day with a hearty meal. Congee, a creamy rice porridge, is a favorite. Variations found throughout Asia are sold everywhere, from street stands to dim sum palaces. Preparation involves cooking short grain white rice until it approaches mush, then serving with a variety of toppings such as… Read More

Egg Cream United States

A New York original, egg creams contain neither eggs nor cream. A once ubiquitous street treat, this beverage is a lot harder to come by now. While traditional delis still serve them, you can make your own at home with a squirt of chocolate syrup, followed by a shot of seltzer and a quick stir,… Read More

White Asparagus Europe

Milder in flavor than the green variety, white asparagus is highly prized in Europe, while in the United States it has only recently come into favor. A harbinger of spring, asparagus is celebrated in Belgium, Holland, Germany, Austria and Switzerland, where special asparagus menus are featured in restaurants. For an Italian approach, eat it cold… Read More

Tagine North Africa

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Like the pans Americans call “casseroles,” a tagine is both a cooking vessel and the stew cooked within. A tagine is a deep, wide terra-cotta bowl with a high-peaked conical cover that directs and concentrates heat. Meats, poultry or fish are slow-cooked with various vegetables over direct fire or charcoal, absorbing aromatic spices such as… Read More

Fresh Blueberry Cake With Crumb Topping (Dairy/Parve)

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1⁄3 cup (5½ tablespoons) butter or margarine, softened 1 cup sugar 1 egg 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1 cup milk or soy milk 1 pint blueberries, rinsed and stems discarded ½ pint blueberries for garnish Topping: 1 cup flour ½ cup sugar 1 teaspoon cinnamon ¼ cup (½ stick)… Read More

Sephardic Chopped Salad Drizzle (Parve)

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¼ cup fresh parsley, minced ¼ cup red, yellow or orange bell pepper, chopped small 1 large scallion, finely chopped ¼ cup good quality pitted black or green olives, chopped 2½ tablespoons extra virgin olive oil  1 tablespoon sherry vinegar or wine vinegar salt and freshly ground pepper, to taste Combine all ingredients and serve… Read More

Orange Marinated Olives (Parve)

1 cup pitted brine-cured olives ¼ cup fresh orange juice* ¼ cup olive oil About 8 strips orange peel, cut into very thin julienne strips 2 cloves fresh garlic, very thinly sliced ¼ to ½ teaspoon crushed red pepper, optional salt to taste In a medium bowl, mix the first 5 ingredients. Season to taste… Read More

Soul Food

Haredi men training to be chefs at a culinary course run by the Jerusalem Kivun Center, Jan. 4, 2015.

JERUSALEM — Five haredi Orthodox men are standing around a large wooden table crowded with bowls of chopped tomato, garlic, carrots and greens, their ritual fringes poking out from under their aprons. Each is wielding a large chef’s knife. Their instructor, wearing an embroidered chef’s outfit and grasping a raw chicken thigh, tells his charges… Read More

KRUPP

On January 12, 2015, ALAN, beloved husband of the late Selma Krupp (nee Gross); devoted father of Mindy Krupp, Dr. Bernard (Doris) Krupp, Elaine Krupp and Michael (Nancy) Krupp; loving brother of Gerald (Felice) Krupp and the late Jay Krupp; cherished grandfather of Elysha Krupp-Salasca (Pascal Salasca) and Jillian Krupp-Martindale (Bart Martindale); dear uncle of… Read More

SHERMAN

On December 18, 2014, Sheldon G.; beloved husband of Dorothy Sherman (nee Rehr); adored father of Dan Sherman, Ron Sherman, and Roz (Len) Rus; cherished brother of Donald Sherman, and the late Jerome Sherman, Hilda Zeigler, Samuel Sherman, Rose Levin, and Anita Auerhand; loving grandfather of Jay (Archana) Sherman, Barret Rus, and Janna Rus; loving… Read More