Sunday, March 29, 2015 Nisan 9, 5775

A blast from the past: Recipes from the domestic '60s
By:
Ethel Hofman, JE Feature
Curious, I dragged a long-forgotten, red plastic recipe box from the top shelf in my office. The recipes are relics from the 1960s, on food-stained cards. Some of the writing is faded, but I can still decipher measurements and methods. Memories of boisterous family gatherings and casual suppers with friends come flooding back with a vengeance. In the mid-60s, for...
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Dipping into biblical beauty
By:
Hills of Spices does a very simple thing which, in its very simplicity, seems almost revolutionary: It reminds us, through quotations and a minimum of textual analysis, that the Bible is filled with some of the most beautiful poetry ever written. It is a plain fact, known to countless numbers of us, but in this over-connected world of ours, it's...
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By:
Rabbi Harold S. Kushner, author of the classic When Bad Things Happen to Good People, as well as nine other books, has just published his newest work, Overcoming Life's Disappointments. It draws on the story of Moses, and weaves together references to social science and popular culture with the explicit purpose of helping people deal with the personal setbacks that...
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Memories, the raw and the cooked
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There are books that, the moment they appear, announce themselves as classics. In Memory's Kitchen is one of them. This collection of recipes written by women incarcerated in Terezin, the Czech concentration camp north of Prague, was first published 10 years ago by Jason Aronson. Now Rowman & Littlefield has had the good sense to return it to print in...
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Jewish food is not traditionally known for its healthy qualities. In fact, it is often perceived as heavy and fat-laden -- a "heart attack on a plate." This reputation is based largely on our limited knowledge of the food of northern and eastern Europe. But if you delve farther afield, you'll find an exciting, eclectic and above all, healthy, range...
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