Sunday, December 28, 2014 Tevet 6, 5775
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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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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