Thursday, July 24, 2014 Tammuz 26, 5774
There is more to Rosh Ha­shanah side dishes than just sweet kugels and ­tzimmes. Here are a few different ideas for you to try. Broccoli Souffle (Pareve) From Geila Hocherman and Arthur Boehm’s Kosher Revolution 1 head broccoli, cut into florets or 1 package (10 oz.) frozen broccoli florets, defrosted under hot tap water and hand-squeezed to extract liquid 3...
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When Steve Katz wanted to set up kosher concession stands a few years ago, he approached the Eagles, Phillies, 76ers and Flyers. The only team interested was the one that plays Sundays. The stand opened before the 2011 season. Jewish fans, who before then did not have ko­sher food options inside Lincoln Financial Field, could now eat barbecued brisket and...
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And just the right flavor at Rosh Hashanah time
By:
Ethel G.Hofman
Rosh Hashanah is one of my favorite holidays. It means sweet desserts galore, when even the savory dishes, such as stuffed cabbage, are infused with a sweet-tart flavor. Sweetness is a symbol of hope that the coming year will be filled with happiness and fulfillment. For Ashkenazi Jews, the first foods eaten on Rosh Hashanah are apple wedges dip­ped in...
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By:
Jamie Geller, Jewish Telegraphic Agency
So this is where it all comes together — all the thought, all the planning, the testing. And the tasting, of course — always the best part. In the coming year, may all of your meals be cooked to perfection — may nothing burn, nothing get soggy or fall apart. May it be a year of culinary delights and taste-bud...
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By:
Mollie Katzen, JNS.ORG
Lucky for us, Rosh Ha­shan­ah comes in the fall, just when early apples are beginning their long, happy autumn session. This is a great time of year to get truly creative with apples, beyond the usual (and lovely) ritual of dipping them in honey at the onset of the meal. While Jewish food tends to be extremely subjective — with...
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