Magazine

May/June 2013

This issue is blooming and blossoming with promise, possibility, and flowers that are actually edible.  Learn to cook with flowers and find the perfect vase for every budget.  Go beyond marinara on your pasta this year with beets, buternut squash, arugula, peas and more.  Get back to your roots with ancient grains, learn the benefits and get recipes.  And don’t miss the brilliant idea of serving your very own yogurt bar to your guests this Shavuot or anytime.

 

 

Online Features


  • low fat feta

  • Making Dairy Healthy This Shavuot

  • Holidays bring family and friends together to celebrate traditions while socializing, eating, and drinking. But with so many people struggling to maintain a healthy body weight, it is important to...
  • challah french toast

  • The Best French Toast Recipes

  • A few years ago, when my two oldest grandchildren were still toddlers and were visiting for a few days, they asked for French Toast for breakfast. Unfortunately it was Passover. I told them...
  • GreekYogurt

  • Make Your Own Greek Yogurt

  • Going to set up Shifra’s yogurt bar for Shavuot or Mother’s Day? Make your own Greek Yogurt to save some money and get it just right.
  • Smoked Salmon Salad

  • Summer Salads

  • Get more Summer Salad recipes from Jamie Geller, these salad can eat like a meal.
  • Shavuot Ad

  • Dairy Shavuot Guide

  • Check out all our articles, menus and recipes for your Shavuot meal planning. Who is excited for dairy?
  • Happy-Mothers-Day

  • Mother’s Day Ideas

  • Don’t forget Mother’s Day!  Give mom (or yourself) a break before the big Shavuot cooking frenzy and get Dad in the kitchen.




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