Friday, May 29, 2015 Sivan 11, 5775
By:
Louise Fiszer, JE Feature
If your passion for potatoes during Passover has become passé, I have good news for you. Quinoa (Ki-no-ah), the grain that really isn't a grain, has been deemed kosher-for-Passover. This fact was brought to my attention by one of my students during a Passover cooking class that I taught some weeks ago. Having used quinoa in all sorts of dishes...
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By:
Andrew Schloss, JE Feature
Watch the squirrels, fat as cats, cramming in calorie after calorie. Seeds, grains, even a scrap of bark will do in a pinch, but the real prize is a nut. A walnut, chestnut, acorn or filbert packed with protein, starchy sweet and rich with the most fragrant oils in nature. Nuts are treasure chests of flavor and nutrition. Though the...
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By:
Martin D. Davidson, JE Feature
Wine has been a cherished and respected centerpiece of Jewish celebrations for centuries. Sabbath and holiday meals are preceded by the sanctification of the wine, and the Passover seder is highlighted by four cups of wine. Some say that wine also relates to the art of moderation, which if abused can lead to excess and a loss of control. For...
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By:
Rivka Tal, JE Feature
Do "Passover sandwiches" sound like an oxymoron? Well, they're not! Creative cooks long ago came up with the perfect solution for Pesach food under wraps: the matzah-meal popover, bagel or roll. When we were kids, and the intermediate days of the holiday were considered "days-we-had-to-go-to-school-anyhow," my mother of blessed memory would prepare delicious sandwiches for us. She would halve a...
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By:
Louise Fiszer, JE Feature
Although the temptation of cooking new dishes for Passover lurks in my mind every year, I always can remember my mother's warning of not to "cook anything too weird." She's right, of course, as usual. The tried-and-true traditional Ashkenazic family recipes may seem a bit boring to the cook, but the guests take comfort in them as being familiar, offering...
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