Thursday, July 31, 2014 Av 4, 5774
These desserts combine contemporary and traditional approaches to Jewish baking.
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Continuing a tradition he started more than 15 years ago, a Mount Airy philanthropist presented copies of the elaborately decorated Moss Haggadahs to enthusiastic sixth-graders at Barrack Hebrew Academy.
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By:
Debra Flax, JE Feature
From proper seder etiquette to Pesadic cooking demonstrations, the three couples at an InterfaithFamily/Philadelphia “Passover for Beginners” got a crash course on the upcoming holiday.
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By:
Rabbi Aryeh Ben David
The taste of matzah evokes the feeling of hopelessness, but the Passover story reminds us how, in a flash of a moment, hope can return.
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By:
Toni L. Kamins, JTA
Jean-Claude Neymann runs the company started by his great-great-grandfather and now sells unleavened comestibles as far afield as China.
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