by Nicci Diamond
Artists’ and gift galleries, smart cafes, theater
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and dance centers are all on view at Neve Tzedek, a small neighborhood established 22 years before Tel Aviv. Nicci Diamond-Levenstein takes a stroll through this colourful area in “Fig Trees and Phyllo Pastries.”
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by Lisa Brink
Got a yen for that sweet snack that’s also good for
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you? “Overnight Oat and Sesame Bar,” could be your dream answer to guilt-free enjoyment. Lisa Brink tells you all about it and how to make these delicious delights with a simple easy-to-follow recipe.
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by Lisa Brink
Lisa Brink provides the usual interesting recipe for
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a delicious seasonal salad of strawberries, avocado & spinach.
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by Woolf Abrahams
The author talks about the custom once practiced of
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dipping vessels and cutlery produced by non-jews in a mikveh before using. He warns that this could cause a conflict between religious parents and children, and compares this to other customs which rabbis encourage their pupils to follow, and also cause division in orthodox families
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by David Rhodes
David Rhodes explains what makes kosher wine kosher.
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He says that the principles concerning kosher wine revolve around two venues: what happens in the vineyard where the grapes are grown and what happens at the winery where the grapes are juiced and that juice is fermented into wine, and goes on to describe what actions are necessary in both venues to ensure the wine is kosher.
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by Lisa Brink
When entertaining check if any of your guests are vegetarian
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and offer them something tasty to eat . Lisa Brink gives us an interesting recipe for a flavor packed vegetarian burger
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by David Rhodes
Even the most expensive premium wines in Israel can
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be bought for a fraction of the price that the top French and American Napa wines . All that may change when two Israeli wineries release their ultra premium wines that they hope will raise the price of top tier wines in this country
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by Fonda Dubb
Fonda Dubb gives two recipes for savory fondue. A
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great way to entertain particularly on a cold winter evening!
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by David Rhodes
Dessert wines have always been popular and now many
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Israeli vineyards are producing these sweeter more concentrated wines. David Rhodes writes that they should not be thought of as “Sacramental Kiddush” wine and should be drunk as or with dessert.
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by Michael Brunert
Avi Tanger is an amateur wine enthusiast who produces
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his own wine. Michael Brunert gives us some technical details about how and where the grapes are produced and information relating to the manufacturing process that Avi uses.
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by David Rhodes
While the health benefits of red wines have been championed,
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wine consumption trends have juxtaposed so that today about 70% of Israeli wines are reds and 30% are whites. That’s not to say that there isn’t a diversity of delectable Israeli white wine selections.
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by Lisa Brink
Lisa Brink has combined silan with the pureed date
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spread used in baking to produce a salad with a dressing that tastes so good that you'll want to slurp it up with a spoon!
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by Barbara Abraham
Marketing possibilities and Russian tastes have resulted
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in the successful cultivation of the Sturgeon fish and a most impressive production of caviar at Kibbutz Dan in their fisheries
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by David Rhodes
An introduction to successful woman wine makers thriving
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in Israel, and making a name for themselves in an industry previously more familiar as a male occupation.
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by Lisa Brink
A Pesach recipe from Lisa Brink for Chocolate and Almonds
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Torte that makes no compromise on taste, uses only natural ingredients and is both wheat and milk-free.
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