Friday, March 6, 2015 AdarI 15, 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:
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:
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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By:
Chavie Lieber, JTA
Just because they have the same triangular shape doesn’t mean these hamantashen have the same soul.
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