Thursday, December 25, 2014 Tevet 3, 5775
Lag B'Omer and Mother's Day come back to back -- and it's all about the food
By:
Etehl Hofman, JE Feature
Lag B'Omer, this year takes place on Tuesday, May 12, on the 33rd day after the second day of Passover in the midst of the seven weeks between Passover and Shavuot. ("Lag" is the Hebrew numerical equivalent of 33). For me and my husband, Lag B'Omer is a doubly special celebration. A few decades ago, we were married on Lag...
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There's a bit more than just spring in the air these days. Opening a new branch this week in Glen Mills, Delaware County, is the Fresh Market, a gourmet food store that carries a number of kosher products, including challah and the company's own brand of kosher coffees. They also shared these recipes, which are ripe for the season. Replace...
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Make matzah bark
By:
Linda Morel, JE Feature
I'm ashamed to admit that I often lose track of the leftover matzah products purchased for Passover. After the holiday, they languish in my pantry, getting bypassed by a new season of ingredients. I promise to consume them, but that never happens once the challah and croissants compete for my attention. As July rolls around, I invariably discover boxes of...
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And what a lovely shower it is!
By:
Ethel Hofman, JE Feature
Until I left the far-north Shetland Isles to go to college in Glasgow, I believed rhubarb to be the single most delicious item that came from our overgrown garden. Sure, in spring we had buttery lettuces, peppery radishes and sweet baby carrots -- all of which my brothers and I didn't hesitate to pull out of the earth, wipe the...
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It's Passover: Ole!
By:
Linda Morel, JE Feature
During Passover, most American Jews forgo the zesty tacos and tortillas they savor the rest of the year. But what if someone knew how to prepare Mexican food without flour or leavening? What if these recipes were served during the holiday's eight days in an upscale restaurant? "Several years ago, I began experimenting with the infusion of Mexican ingredients and...
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