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Growing up, I didn't give my grandfather's photography a second thought. I wasn't involved in his w
Growing up, I didn't give my grandfather's photography a second thought. I wasn't involved in his w
Growing up, I didn't give my grandfather's photography a second thought. I wasn't involved in his w
Growing up, I didn't give my grandfather's photography a second thought. I wasn't involved in his w
Growing up, I didn't give my grandfather's photography a second thought. I wasn't involved in his w
Growing up, I didn't give my grandfather's photography a second thought. I wasn't involved in his w
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Gil Marks:
The knish is a classic example of peasant food evolving into comfort food and even sophisticated faGil Marks:
Although I generally avoid the cloyingly sweet wines, I have used them for poaching fruit.Gil Marks:
Each Passover, I prepare all sorts of fancy desserts for my family and friends, often experimentingGil Marks:
The more things you make from scratch, the less expensive and usually healthier and tastier.Gil Marks:
I never serve a dessert on Passover that I would not serve the rest of the year.Gil Marks:
One of the keys to Jewish culinary history is that the Jewish role was not so much innovation but tGil Marks:
Throughout history, particularly in the last 2,000 years, Jews have been key in adapting local foodGil Marks:
The key to Judaism's survival is the emotional attachment to the religion.Gil Marks:
Food is sort of like the Jewish sense of humor, a defense mechanism. It is one of the things that hGil Marks:
To know a community is to know its food.