Sweet, bacon-y baked beans. Would you believe they started with Jews? Well, they did. Connecting such seemingly disparate things as Judaism and pork-infused legumes usually takes a story. I recently wrote that story–with a recipe–for My Jewish Learning. Take a look at Vegetarian Baked Beans.
Photo by the author.
A guest post by Brian Jenkins
Are you interested in becoming a professional chef? There are numerous quality culinary arts programs to choose from, including programs which focus on healthy cooking. Besides cooking techniques, many of the programs also teach the business aspects of the profession. Training at a prestigious culinary school increases your chances of succeeding in the traditional food service industry.
The nation’s top culinary schools include Le Cordon Bleu, The Culinary Institute of America, and the College of Culinary Arts at Johnson & Wales University.
While those schools focus more on gourmet European cooking techniques, several institutions have made their mark with alternative food preparation from both inside and outside the U.S. Most emphasize healthful, healing, or animal product-free cooking. Here are a few schools offering this kind of culinary education. Continue reading →
June lies precisely at the midpoint of the year between Hanukkahs (Hanukkim?) This fact, paired with the realization that the first publication rights to a few of my recipes has expired, got me thinking about oil. Coconut oil, to be specific.
Coconut oil figured into all of my baking experimentation for my “Cupcakes for Hanukkah” article on My Jewish Learning last December. (Including the recipe that served as a base for deep-fried cupcakes. Yum!)
More about coconut oil and a recipe after the jump. Continue reading →