by Shannon Sarna | May 22, 2019 | Arts & Life, Food
This story originally appeared on The Nosher. If you’ve never made falafel from scratch, I’m here to say: It’s possible, and it’s delicious. I was definitely intimidated by the task until I finally jumped right in. But I couldn’t have done it without following a few... read more
by JTA | May 16, 2019 | Arts & Life, Food
By Rachel Myerson This story originally appeared on The Nosher. It is rare that I do anything these days without a podcast for company: cooking, walking the dog and, yes, falling asleep. They are, I suppose, the millennial equivalent of having the radio murmuring... read more
by Randi Rom | May 9, 2019 | Arts & Life, Food, Restaurants
Attention food and music lovers: Merriweather Post Pavilion has upped its food game. Chef Cathal Armstrong has signed on as the Columbia venue’s food adviser. Armstrong has been nominated three times by the James Beard Foundation, and was selected as one of Food &... read more
by JTA | May 8, 2019 | One pot, Poultry, Recipes
A hearty dinner easy enough for busy weeknights This article originally appeared on The Nosher. I always considered couscous to be just a simple side dish until I met a dear friend whose Israeli-Yemenite-Moroccan family introduced me to couscous in all its glory: a... read more
by Carol Sorgen | May 8, 2019 | Arts & Life, Food, JBiz
Chef Joshua Rosen of Charm School Chocolate knows beans about making the sweet stuff. Making chocolate is both an art form and a science, and Chef Joshua Rosen has just what it takes to get the job done. With an engineering degree from Pittsburgh’s Carnegie Mellon... read more
by Josefin Dolsten, JTA | May 7, 2019 | Arts & Life, Food
(JTA) — Zahav, an Israeli eatery in Philadelphia, won the James Beard Foundation award for outstanding restaurant. The 2019 winners of the prestigious award were announced May 6 during a ceremony in Chicago. Jewish chefs Michael Solomonov, a native of Israel, and... read more
by JMORE Staff | May 5, 2019 | Arts & Life, Recipes
Seafood, spices, fresh vegetables and fruits — these are the staples of spring epicurean adventures. These creative and sumptuous recipes from Santoni’s Marketplace & Catering will have you screaming for seconds! Print Recipe Cajun Style Scallops Over Rice Votes:... read more
by JMORE Staff | May 5, 2019 | Recipes, Seafood, Spicy
Print Recipe Cajun Style Scallops Over Rice Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish Cuisine Cajun/Creole Servings people US ImperialMetric Ingredients 16 U-10 scallops1 lb. crayfish tail meat1 zucchini julienned 1 yellow squash julienned1 carrot... read more
by JMORE Staff | May 5, 2019 | Poultry, Recipes
Print Recipe Duck Spring Roll with Wild Berry Sauce Votes: 0 Rating: 0 You: Rate this recipe! Course Appetizer, Side Dish Cuisine Asian Ingredients 4 duck breasts2 oz. shitake mushroom caps julienned 1 carrot julienned 1 yellow squash julienned 1 zucchini julienned 1... read more
by JMORE Staff | May 5, 2019 | Healthy, Recipes
Print Recipe Baby Romaine Salad Votes: 0 Rating: 0 You: Rate this recipe! Course Salad Ingredients Salad: 2 pints cherry tomatoes multicolor 6 oz. 1,000 Day Gouda shaved12 oz. pancetta diced and sautéed6 heads baby romaine Dressing: 1 1/2 lemons juiced 1/2 oz. lemon... read more
Read the latest views and thoughts from Jmore Publisher Scott Rifkin, MD 