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Passover Passover
Passover in Judaism, one of the most important and elaborate of religious festivals. Its celebration begins on the evening of the 14th of Nisan (first month of the religious calendar, corresponding to March-April) and lasts seven days in Israel, eight days in the Diaspora (although Reform Jews... Read more
dish-pan experiment dish-pan experiment
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tansy tansy
tansy , perennial herb ( Tanacetum vulgare ) of the family Asteraceae ( aster family), native to Europe but naturalized in North America. It was long cultivated for its ornamental foliage and clusters of yellow, buttonlike flowers; it was often used in old-fashioned dishes, such as tansy cakes and... Read more
Porridge Porridge
PORRIDGE PORRIDGE. Porridge is generally defined as a dish made by stirring oatmeal or rolled oats into boiling water and simmering the mixture gently until it is cooked. It is usually eaten hot; often, though not invariably, for breakfast. Meal or flour from other cereals may be used, in which... Read more
Dishwasher Dishwasher
Dishwasher Background Washing dishes is not the most rewarding task. Cooking can be creative, but cleaning up afterward seems like a waste of time and leaves the person washing complaining about "dishpan hands." The development of the dishwasher has helped relieve some of... Read more
Salads Salads
SALAD SALAD. Although the ancient Greeks and Romans did not use the word "salad," they enjoyed a variety of dishes with raw vegetables dressed with vinegar, oil, and herbs. Pliny the Elder in Natural History, for instance, reported that salads (acetaria) were composed of those garden products... Read more
Georges Auguste Escoffier Georges Auguste Escoffier
Georges Auguste Escoffier , 1846-1935, French authority on cooking. Regarded by some as the greatest chef in history, he went to work at the age of 13 in his uncle's kitchen in Nice. Six years later he became chef at the Reine Blanche in Paris, which was to become the Moulin Rouge. He was later chef... Read more
Frying Frying
FRYING FRYING. Fried foods, though widely considered indelicate, are also among the most ephemeral. Regarding fried foods, a Chinese proverb states: It is better that your guests wait for their meal, than that the meal wait for the guests. Fried dishes cannot wait, and if allowed to stand, rising... Read more
Couscous Couscous
COUSCOUS COUSCOUS. Couscous (from the Berber word k'seksu ) is the staple product of North Africa and the national dish of the countries of Maghrib, that is, Algeria, Morocco, and Tunisia. Couscous spread from this area, where it originated, to Libya, Mauritania, Egypt, and sub-Saharan... Read more

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