Passing on to teenagers a world of Jewish foods (source: The Philadelphia Inquirer)

In my career as a chef, I cooked everything non-kosher from squid and lobsters to rabbit and sea urchins, and rejected the Orthodox way of life of my childhood. But in recent years, I've embraced my Jewish heritage, especially its connections to food and c... (source: The Philadelphia Inquirer) - RSS widgets and RSS feeds on Feedzilla.com
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