Saturday, June 25, 2016 Sivan 19, 5776
By:
Keri White | JE Food Columnist
This year, Pat O’Malley and Scott Schroeder, chefs/owners at The Hungry Pigeon restaurant at Fourth and Fitzwater streets, will be serving up several Passover dishes — some traditional, some, like their chopped liver, with a twist.
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By:
Sharon Matten | JE Food Columnist
By now you have probably done nearly all your planning and preparation for this year’s Pesach seder. If you haven’t, or are still looking for some fabulous recipes — especially for chol hamoed weeknight dinners — these are for you.
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By:
Keri White | JE Food Columnist
With springtime comes lighter, fresher fare featuring seasonal ingredients. A Greek-influenced dinner works well as a warm weather meal.
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By:
Edmon J. Rodman | JTA
Hello Mazel aims to reinvent a box, promising a package filled with Passover-related “Jewish awesomeness” that will be delivered to your door (or someone else’s).
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By:
Alina Dain Sharon | JNS.org
This step for Coca-Cola to become kosher-certified stood out at a time when few mainstream food manufacturers were making kosher-for-Passover products.
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