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March 23, 2013 | By Noelle Carter
As writer Faye Levy shows, versatile haroset isn't just for Passover: " Haroset , a blend of fruit, nuts and wine, is probably the most popular food of the eight-day holiday of Passover , which begins Monday night. "For the Seder, the feast commemorating the exodus of the Hebrews from Egypt, haroset is spooned onto the Seder plate alongside other symbolic Passover preparations and is served as part of the ritual. Although haroset's brown color is meant to be a sad reminder of the mortar made by the Hebrew slaves, people's faces light up when it's time to sample it. "Some Jews prepare extra haroset to use as a spread throughout Passover.
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NEWS
October 25, 2013 | By Mary MacVean
The cover of Amy Fothergill's new cookbook, “The Warm Kitchen,” barely hints at what's inside. There are photos of pasta, bagels, a cupcake and a brownie. It's the subtitle that gives it away: This is a book for people who eat gluten-free. Fothergill is an enthusiastic guide to making gluten-free foods that mimic their with-gluten versions, recipes she devised, she writes, with persistence and with the help of family and friend tasters. It's a journey that began in 2007, when her daughter, at 13 months, developed the skin ailment eczema and the family learned she had many food sensitivities, including to gluten -- a protein found in wheat, barley and rye. Fothergill, a cooking instructor and consultant, provides more than recipes.
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