Dinner salads are a great thing you make when you’ve had a long day and don’t feel like spending a lot of time preparing in

One of my favorite salads, which I keep finding on more and more Jerusalem restaurant menus, is Caesar salad. It was invented in the early

My Favorite Easy Baked Fondue 4-6 servings 24 hours before serving: 1 loaf French bead cut into ½-inch slices ¼ cup soft butter or margarine

We all know soufflés are French, and they actually are associated with two 18th-century chefs— Vincent de la Chapelle, from France, who cooked for the

When I looked up the history of chicken salads, I didn’t really expect to find it, but there it was. “One of the first American

Shish kebab, kebab, shashlik. For those who become confused by the words, the “Food Lover’s Companion” states that kebab, shish kebab and shashlik are used

We buy them in cans; we make them in our ovens. But why do we eat macaroons on Passover? The name macaroon comes from the

A friend, Sandi, from Overland Park, Kansas, sent these quinoa cakes for Passover. She isn’t sure where she got them, but those who use quinoa

When we see on the calendar that Passover is coming, we often turn to our traditional recipes. Looking into my Passover box, I found these

A regular sponge cake pan should be ungreased. A preheated 350 degree F. oven is the best heat for baking a sponge cake. When the

Carob Fudge 12 squares This came from a very old Gourmet magazine with a few of my changes. 1 ¾ cups brown sugar ½ cup

Mom’s (z”l) Cookie Hamantaschen 2 eggs ½ cup sugar 2 ¾ cups flour 2 teaspoons baking powder ½ cup margarine juice of ½ orange or