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Monday, May 25, 2015

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Exciting holiday desserts from the ‘Sweet Genius’Your Jewish holiday desserts don’t have to be boring. That’s what Amos Hayon, an Israeli pastry chef at Lola Restaurant in the Great Neck...read more...
You’ll never need another brisket recipeRight around Rosh Hashanah, someone is inevitably going to ask if you have a good brisket recipe. Each cook you ask almost always responds, “I...read more...
Rosh Hashanah at my housePutting together a successful Rosh Hashanah dinner can be daunting. It’s not that I don’t love the holidays, and you must know that I...read more...
Dress your salad with a good vinaigretteJames Beard has proclaimed, “You can’t make a good salad without a good vinaigrette sauce.” Often referred to as the “father...read more...
Meat from ethically raised animals healthier, student saysThe dietary laws of Judaism encourage us to think about the kind of food we eat and where it came from, says Aryeh Canter, a student in the...read more...
Has the era of the kosher cheeseburger arrived?NEW YORK   — When the world’s first lab-grown burger was introduced and taste-tested on Monday, the event seemed full of promise for...read more...
Just a spoonful of honey......Every cuisine tells a story. The story of Jewish food is the story of migrating communities, and how these communities absorbed and re-invented the...read more...
Serge Dahan un Sommelier passionnéVous pouvez l’écouter discourir pendant des heures sur sa passion pour les vins. Vous ne vous lasserez pas une seconde. Serge Dahan a un...read more...
Serge Dahan un Sommelier passionnéVous pouvez l’écouter discourir pendant des heures sur sa passion pour les vins. Vous ne vous lasserez pas une seconde. Serge Dahan a un...read more...
Too hot to cookWith summer temperatures sometimes soaring as high as 90 to 100 degrees Fahrenheit, it’s almost too hot to eat. But it’s definitely too...read more...

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