Friday, July 25, 2014 Tammuz 27, 5774
By:
Rivka Tal, JE Feature
Here are some variations on a beloved Pesach staple.
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By:
Deborah Prinz, JTA
Chocolate has stirred up the Passover rituals by adding surprise and sweetness.
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By:
Linda Morel, JE Feature
At Passover, this cook serves 12 different kinds of charoset, mostly from countries in the Sephardi world.
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By:
Ben Sales, JTA
Several of Israel’s oldest kibbutzim depart from tradition and conduct secular seders according to their own sensibilities rather than the dictates of the traditional Haggadah.
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Passover baking is the greatest annual challenge in the Jewish kitchen because dessert recipes can't use flour, yeast, soy milk, or even pure vanilla. And shifting from flour to matzah meal and potato starch is not intuitive, even for experienced bakers.
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