Saturday, October 25, 2014 Heshvan 1, 5775
With Passover coming fast and furiously -- April 3 to April 10 -- this year's selection of new or improved kosher for Passover products runs the gamut, from upscale kosher wines and pomegranate juice to potato pizza poppers and cakes that you'd swear contain flour. And there's lots of kosher-for-Passover gift ideas as well. Here's a roundup of some of...
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A sweet and savory Purim 'seudah'
By:
Ethel Hofman, JE Feature
During the chanting of the Megillah on Purim, the noise level can be deafening. Young and old go crazy; hissing, foot-stamping, whirling groggers and booing when Haman is mentioned -- behavior never permitted in synagogue on any other day of the week. But on this wild and nutty holiday, which takes place on the 14th day of the Hebrew month...
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That's what to make
By:
Andrew Schloss, JE Feature
Once upon a time, not too long ago, in a home very much like yours, people actually cooked. They threw vegetable trimmings and chicken parts in a pot, and got soup for a week, without spending a lot of money or effort. They believed pie really was as easy, and soon after the first frost hit, they transformed any apple...
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Chicken soup's undeniable power
By:
Louise Fiszer, JE Feature
Chicken soup, more affectionately known as "Jewish penicillin," has been touted with curative powers for centuries. Beyond its health benefits, a good and golden chicken stock is delicious, aromatic, and serves as the base for a myriad of soups and stews. And where in the world would we float (or sink) our matzah balls if we didn't this wonderful stuff,...
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The traditions of a long-lost land come home, twice
By:
Deborah Davis, JE Feature
"I want people to see this book as a journey," says Rivka Goldman, author of Mama Nazima's Jewish-Iraqi Cuisine , published in mid-2006. This is more than just a cookbook; it's a tale of exodus, even survival. Goldman intertwines family stories with recipes derived from her mother, Leah Nazima Sofer, so that the book serves both the stomach and the...
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