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A sophisticated seder

Article Abstract:

A menu for a Passover seder for eight is presented. The recipes include salmon and smoked salmon rolls with dill sauce; fennel, leek and spinach soup; prime rib with roasted garlic and horseradish crust; beet, red onion and horseradish relish; and sweet potato matzo ball tzimmes with apricot sauce.

Passover cookery, Passover cooking

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The pecans of Georgia

Article Abstract:

Georgia produces one-third of the nation's pecan crop. Native Americans used the nut as food for centuries. Pecans are rich in carbohydrates, protein and unsaturated fats. Pralines are probably the best-known food containing pecans, but many recipes were developed in the 1930s and 1940s.

Pecans, Cookery (Pecans)

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The kasha of Russia

Article Abstract:

Recipes for using kasha in falafel, salad and a main dish are provided. Kasha has long been a staple in Russian homes along with rye bread and cabbage soups. Kasha is high in potassium, phosphorous, complex carbohydrates and vitamin B.

Grains, Cookery (Cereals)

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