6 Mac N’ Cheese Recipes That Are Chemical-Free

Posted on January 14th, 2018
BY JOANNA C. VALENTE for Kveller


Apparently, boxed mac n’ cheese has been declared bad for you now, because of all the chemicals. As Kveller editor Sarah Seltzer wrote here, it’s kind of hard to ditch the tried and true classic (especially since it’s all your kids want to eat, and can you really blame them?).

Considering the fact that everyone loves mac n’ cheese, we’re not about to ditch it—but we can make healthier (aka: chemical-free) versions of it. Because of that, we rounded up some of our favorite mac n’ cheese recipes that we still love and adore (and they don’t have nasty chemicals!).

Here are six below:

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Matzah Ball Pho Recipe

Posted on January 7th, 2018
BY SONYA SANFORD for The Nosher for myjewishlearning.com 


Jewish and Vietnamese comfort food meet in one delicious bowl.


Growing up in Seattle, it’s easy to fall in love with pho. Nearly as ubiquitous as coffee shops or teriyaki spots (yes, teriyaki), pho restaurants seem to be just around every corner of the city. They welcome you in from the cold and the rain with their steamy glass windows and equally steamy giant bowls of soup.

Pho (pronounced fuh) is a traditional Vietnamese soup that was popularized around the world by Vietnamese refugees fleeing the Vietnam War and its aftermath. Pho Ga is the chicken noodle variety of the soup. For me, pho is the perfect meal: a big bowl of rich aromatic, sweet, salty broth filled with satisfying rice noodles and tender meat, and balanced by toppings of fresh herbs, crispy bean sprouts, and tart lime juice.

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Jewish Foods of the Red Sea

Posted on January 2nd, 2018
BY ALY MILLER for The Nosher for myjewishlearning.com 

 


With the popularity of Israeli cuisine, the Jewish foods of Yemen, Ethiopia and Egypt are becoming more and more well-known. Buzzy ingredients like hawaij, turmeric and the fruity liquor called arak have made their way into North American cupboards. The history of food in this region is celebrated and explored here.

In these desert-like regions, Jewish cooking was shaped by the hot, arid climate and trade with India. Turmeric, curry powder and fenugreek are all prominently used in soups and stews of the region. Cool, refreshing vegetable salads that combated the desert heat became common fare in Jewish Egyptian communities.

Broaden your culinary repertoire with some Nosher recipes that come from these parts of the world:

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The 7 Super Foods of the Bible

Posted on December 24th, 2017
From Beliefnet.com


Trying to eat healthy? Start by opening your Bible to Deuteronomy 8:8, where the Israelites are promised "a good land… a land of wheat and barley, of vines, figs, and pomegranates, a land of olive trees and honey."


The ancients might not have known the word "antioxidant," but they were onto something with this list of biblical "super-foods." Explore this gallery to find out exactly how on-target they were.

 
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Paula Wolfert Eats to Remember

Posted on December 17th, 2017
By Adeena Sussman for Hadassah Magazine

 

The cruelest irony of Paula Wolfert’s Alzheimer’s disease is that her 79 years have been marked by enough unforgettable experiences to fill five lifetimes. While not a household name, Wolfert was the globetrotting culinary adventurer largely responsible for bringing couscous and other Middle Eastern staples to American kitchens. Today, she finds herself in a race against the clock to document decades packed end to end with indelible memories.

​Enter Emily Kaiser Thelin, who stepped up to become her mentor’s memory keeper. Thelin first met Wolfert in 2008 while on assignment for Food & Wine magazine in Morocco. Together, the two women wound their way through Marrakesh’s ancient marketplace.

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