Central Florida's Independent Jewish Voice
Central Florida's Independent Jewish Voice
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On our way back to Tel Aviv from Mitzpe Ramon, my brother-in-law Hanan, sister-in-law Rose and my husband, Max, were looking for a goat dairy farm that several people had told us about. There was nothing but stark arid desert scenery for miles, and then suddenly we spotted a sign that read Kornmehl, in Hebrew and English, and heard some goats in the distance. We drove on an unpaved road wishing we were in a jeep until we spotted a few goats and a cabinlike structure. Two young women offered us a cheese-tasting and then a menu containing all... Full story
In preparation for my upcoming annual New York trip, I have been scouring the dining pages of the New York Times to find out about all the new, hot restaurants. Getting reservations is always a challenge. Booking weeks in advance is a must, even before your air tickets are purchased. But always, my first and last stops in this city of spectacular restaurants are at a New York deli. I’m not sure if it’s the nostalgia, the legendary wait staff or, as some say, the special New York City water that makes that pastrami sandwich heaven between two... Full story
SAN FRANCISCO—When local asparagus and rhubarb start showing up in your market, can Passover be far behind? These harbingers of spring always appear on my seder table, as they did on my mother’s table and her mother’s. You can get asparagus grown in Mexico any time of year, but the real deal comes from Stockton, Calif., the “Asparagus Capital of the World.” These sultry stalks always generate discussions about what to buy and how best to cook, prepare and eat them: white or green or lavender, thick or thin, cold or hot, cooked in a skillet o... Full story
