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By KAROL V. MENZIE and KAROL V. MENZIE,SUN STAFF | September 9, 1998
She's done "Good Morning America," she's done "Regis and Kathie Lee." She's done an hourlong documentary. And now she's done 26 episodes of her own show for Maryland Public Television. But Joan Nathan, journalist, scholar, cookbook author and TV star, can't get over the people she met and worked with in creating her show, "Joan Nathan's Jewish Cooking in America."Her goal was to show how America has affected Jewish cooking, and how Jewish cooks have affected American cuisine. Her interest coincides with a national trend toward cookbooks that focus closely on a particular region or type of cuisine, and a number of recent books have focused on aspects of Jewish cuisine.
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Bill Daley and Tribune Newspapers | April 13, 2011
Reyna Simnegar's Persian father-in-law flatly refuses to use a knife along with his fork when eating meat. It's a fork and spoon when one is dining in the Persian style, so that meat had better be tender, reports the author of the new Sephardic kosher cookbook, "Persian Food from the Non-Persian Bride" (Feldheim, $34.99). Meat so tender you could almost eat it with a spoon is one of the hallmarks of a good beef brisket, star of many a Seder table come Passover, which begins at sundown April 18. "It is so tender because it's kosher meat," Simnegar says of her brisket.
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ENTERTAINMENT
Bill Daley and Tribune Newspapers | April 13, 2011
Reyna Simnegar's Persian father-in-law flatly refuses to use a knife along with his fork when eating meat. It's a fork and spoon when one is dining in the Persian style, so that meat had better be tender, reports the author of the new Sephardic kosher cookbook, "Persian Food from the Non-Persian Bride" (Feldheim, $34.99). Meat so tender you could almost eat it with a spoon is one of the hallmarks of a good beef brisket, star of many a Seder table come Passover, which begins at sundown April 18. "It is so tender because it's kosher meat," Simnegar says of her brisket.
FEATURES
By KAROL V. MENZIE and KAROL V. MENZIE,SUN STAFF | September 9, 1998
She's done "Good Morning America," she's done "Regis and Kathie Lee." She's done an hourlong documentary. And now she's done 26 episodes of her own show for Maryland Public Television. But Joan Nathan, journalist, scholar, cookbook author and TV star, can't get over the people she met and worked with in creating her show, "Joan Nathan's Jewish Cooking in America."Her goal was to show how America has affected Jewish cooking, and how Jewish cooks have affected American cuisine. Her interest coincides with a national trend toward cookbooks that focus closely on a particular region or type of cuisine, and a number of recent books have focused on aspects of Jewish cuisine.
FEATURES
By Andrea F. Siegel and Andrea F. Siegel,SUN STAFF | March 27, 1996
It is the part of the Passover meal generally approached with the greatest trepidation: Dessert.Hampered by the Jewish holiday's food bans -- against leavening, for instance -- Passover desserts have an uphill battle."
NEWS
By LIZ ATWOOD and LIZ ATWOOD,SUN STAFF | August 21, 2002
Lots of LICORICE If you're one of those people who prefer the black jelly beans, Licorice International is for you. This Lincoln, Neb., company offers more than 50 kinds of licorice from Australia, Denmark, England, Finland, Germany, Holland, Sweden and the United States. You'll find Good & Plenty candies, black jelly beans and licorice shaped like Scottie dogs. You also can buy licorice root, a perennial herb that has been used since the 14th century to soothe coughs and colds. For a free catalog, call 800-542-6742 or visit www.licoriceinternational.
NEWS
July 5, 2006
On July 3, 2006, BEULAH CECILIA WILT (nee Persons) devoted wife of the late Sheldon E. Wilt, devoted mother of Lorna Walter and her husband Charles and Cynthia Jakum, loving grandmother of Melissa Yarworth, Michele Kimmey, Jennifer Alisea and Michael Walter, loving great-grandmother of ten. Friends may call at the CVACH/ROSEDALE FUNERAL HOME, 1211 Chesaco Avenue on Wednesday 3 to 5 and 7 to 9 P.M. Mass of Christian Burial will be celebrated Thursday 10:45...
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By Gerri Kobren and Gerri Kobren,SUN STAFF | December 4, 1996
For generations at Hanukkah, it was always the same: Mealtime meant potato latkes. Made large enough for a supper side dish or dainty enough for hors d'oeuvres, these pancakes of grated potato, sparked with onion and fried to crisp delectability, have been the quintessential food for the holiday.But in recent years, the latke has moved upscale. Tomorrow night, as Jewish families prepare to mark the beginning of Hanukkah -- an eight-day celebration of the 164 B.C. victory of the Maccabee rebels against Syrian conquerors -- what's on the dinner table may come as something of a surprise.
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By Joan Nathan and Joan Nathan,Los Angeles Times Syndicate | December 9, 1998
"Latkes, like bagels, have gone mainstream," said Michael Batterberry, editor-in-chief of Food Arts Magazine, as he recently dipped his fork into - what else? - a crispy, plump, potato pancake.Although latkes may be ubiquitous, served at many restaurants year-round throughout the country, they are served once a year in many Jewish American homes as a symbolic food on Hanukkah, which begins this year at sundown on Sunday.The holiday celebrates the victory of the Jewish Maccabee brothers over Antiochus of Assyria in 164 B.C. When they returned to the ransacked temple, the Maccabees found a tiny bit of sacred olive oil that miraculously lasted not one, but eight days; the miracle is commemorated by eight days of lighting candles.
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By Wendy Lin and Wendy Lin,NEWSDAY | February 23, 2000
Now that the holidays are long gone, it's time for food that pleases no one but ourselves. It's also a time to cut back on butter-rich baking in favor of sweet stove-top simmering. It's time for compotes. In the summer, compotes are made from peaches and berries. But winter compotes take advantage of citrus, pears, cranberries and dried fruit. "Compotes are a way of giving fruit a warm bath," says cookbook author Melanie Barnard. "And just like people, fruit perks up after a bath. It takes on a warm glow."
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By Andrea F. Siegel and Andrea F. Siegel,SUN STAFF | March 27, 1996
It is the part of the Passover meal generally approached with the greatest trepidation: Dessert.Hampered by the Jewish holiday's food bans -- against leavening, for instance -- Passover desserts have an uphill battle."
NEWS
By MATTHEW HAY BROWN and MATTHEW HAY BROWN,SUN REPORTER | April 12, 2006
Jacqueline Smelkinson, the hostess, ordered the tent a month ago. Karl Yatovitz, the gefilte fish specialist, came in from Boca Raton, Fla., this week. Lily Friedman, the granddaughter, was helping to set up the tables yesterday. With Passover to begin after sundown tonight, preparations for what might be the city's most renowned seder were well under way. As Jews around the world commemorate the exodus of the ancient Israelites from Egypt and slavery, about 90 guests - family and friends, Jews and non-Jews, arriving from around the country - will gather at the North Baltimore home of Robert and Jacqueline Smelkinson this evening for a celebration that traces its roots back more than 70 years.
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By Connie Dufner and Connie Dufner,UNIVERSAL PRESS SYNDICATE | December 17, 1997
Hanukkah is the Jewish holiday on which people make no apologies for fried food. Indeed, oil is the culinary star of the show.The oil is the key ingredient in the Festival of Lights, the holiday that celebrates an unlikely military victory more than 2,000 years ago. A tiny amount of sacred oil burned miraculously for eight days, as tradition goes, after a hard-won battle for religious freedom.In the modern celebration of Hanukkah, which begins at sundown Dec. 23, the battle of the bulge takes a break as families savor the seasonal treat of latkes, fried potato pancakes.
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