Monday, July 28, 2014 Av 1, 5774
By:
Louise Fiszer, Jewish Exponent Feature
In my many extended visits to Israel, my impressions of Shabbat always leave me in awe. How differently it's treated there than anyplace else in the world! Whether observant or non-observant, Friday and Saturday mean guests, and guests mean food. Israelis usually don't entertain with large dinner parties; most families don't have room to serve full meals for a crowd...
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By:
Andrew Schloss
Hey Dad, if you're like most guys, you've sacrificed a drumstick or two to the incendiary powers of a backyard grill. And if you've tried to convince yourself that "black and crusty" is how you like your barbecued chicken, then you know, firsthand, the ambiguous blessings of cooking over an open flame. We all can agree that a subtly smoky...
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By:
Louise Fiszer, Jewish Exponent Feature
At the first blast of warm balmy air, my thoughts turn to dining outdoors. Not necessarily on the patio with the grill fired up, but an afternoon on a grassy knoll or early evening watching the sunset on a beach. (A perfect venue for a late-spring Shabbat dinner.) The scene is set; now for the menu. The sandwich, a beloved...
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By:
Ethel Hofman
Lag B'Omer represents a joyful break between Passover and Shavuot. It takes place 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). In Israel, families celebrate by hiking in the hills or picnicking in one of the parks. For others,...
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Try these dips on for size
By:
Andrew Schloss
A child's hunger is fleeting. Challenge it with a spinach-speckled casserole and it will vanish, but greet it with chip night and it just might explode in excitement. It is a cruel irony of my profession that when my three children were small, the less I cooked the better they liked it. They rejected without tasting anything sauced or leafy,...
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