PHOTO: Interlink Books; During Passover, serve chatzilim with matzo; otherwise serve the Eastern Mediterranean appetizer with challah or warm pita bread.
Laura Brehaut, Postmedia News
Originally published on April 15, 2016; National Post
Originally published on April 15, 2016; National Post
Long before shakshuka, the saucy egg dish so popular in Israel, hit tables in Canada, and pomegranate molasses and za’atar became pantry staples for many, Evelyn Rose and Joyce Goldstein were transforming the world of Jewish cuisine.
PUBLISHED IN PRINT:
Montreal Gazette: April 20, 2016; page C2
Ottawa Citizen: April 20, 2016; page C2
Windsor Star: April 20, 2016; page C2
Saskatoon StarPhoenix: April 20, 2016; page C2
Regina Leader-Post: April 20, 2016; page B2
Edmonton Journal: April 20, 2016; page C2
Calgary Herald: April 20, 2016; page C2
Vancouver Sun: April 20, 2016; page C5
Ottawa Citizen: April 20, 2016; page C2
Windsor Star: April 20, 2016; page C2
Saskatoon StarPhoenix: April 20, 2016; page C2
Regina Leader-Post: April 20, 2016; page B2
Edmonton Journal: April 20, 2016; page C2
Calgary Herald: April 20, 2016; page C2
Vancouver Sun: April 20, 2016; page C5