Tuesday, September 16, 2014 Elul 21, 5774
By:
Helen Nash, JTA
Sukkot is a wonderful time of year to incorporate seasonal ingredients into your cooking. The better your ingredients, the better your results.
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By:
An interfaith brew project is the latest joint venture for a local rabbi and priest who have found common ground in their love of beer, religion — and drinking beer while conversing about religion.
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Planning the Pre-Fast Meal When Yom Kippur Falls on Shabbat
By:
Linda Morel
The last meal consumed before the 24-hour Yom Kippur fast is always an act of logistical ingenuity. It must be nourishing and sustaining, efficiently served but not slapdash.
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By:
Sybil Kaplan, JTA
Breaking the fast has its own set of traditions. Egg and cheese dishes — dairy products in general — are popular among the Ashkenazim for the first foods after Yom Kippur. But traditions vary from country to country.
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Find everything from fresh to fermented juices
By:
Debra Kamin, Inside Magazine feature
Learn why fresh iuice is is as much a part of historical Israeli cuisine as hummus and pita.
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