Monday, October 20, 2014 Tishri 26, 5775
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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By:
Mollie Katzen, JNS.org
Seders are definitely important, but don't forget to plan your meals for the rest of the holiday week.
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By:
Steven Cook
Noted restaurateur discusses his dual strategy of eating as little matzah as possible — and creating some real delicacies from this humble foodstuff.
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By:
Rivka Tal
Moroccan spices can send you on a culinary voyage that’s out of this world.
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Based on traditional Eastern European cuisine, Helen Nash’s New Kosher Cuisine contains imaginative fusion recipes.
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