With spring on the calendar and occasionally in the air, here are three lively, chillable and delicious wines to celebrate the season.
Lake Zurich is focusing this spring on improvements at two popular parks with beaches on the namesake lake after the village recently adopted a master plan for future projects at five key parks.
The traditional Passover food matzo brei (rhymes with fry) is essentially matzo fried with eggs, or scrambled eggs with matzo, depending on how you look at it. The holiday requires observant Jews to stay away from any leavened breads, so matzo, which is unleavened, becomes a staple.
The Turkish blend baharat contains many of the spices Americans think of as “holiday baking spices,” including cinnamon, nutmeg, allspice and cloves, as well as dried mint. You can find premade versions, but it’s simple to make your own, as in this Grilled Leg of Lamb by Jessica Battilana.
Grab your baskets and get ready to hunt for eggs and meet the Easter Bunny at events across the suburbs now through April 11.
In Jewish families, brisket is a tradition in and of itself. We’re talking tender, fall-apart brisket in an incredibly simple sweet and savory sauce. But food knows no religion. Some of my non-Jewish friends now include this Jewish Brisket on their Christmas and Easter tables.
If you plant a sapling for Arbor Day, this year on April 24, or Labor Day, for that matter, you can’t just expect it to grow. It needs to be watered. Actually, it needs a good soaking.