Sunday, December 21, 2014 Kislev 29, 5775
By:
Jamie Geller, Jewish Telegraphic Agency
Yom Kippur, the most som­ber day of the Jewish year, is also called the Day of Atonement and reminds us that we are all accountable for our actions. One element of repentance is fasting. And boy do we prepare ourselves for that fast! We serve full, balanced meals — light on the salt and thirst-inducing spices — just beforehand. And...
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By:
Rivka Tal
Challah is the braided egg-rich loaf of bread that we traditionally eat on the Sabbath and holidays — two loaves of challah at each of the three Shabbat meals. Challah in Israel is classified as sweet, semi-sweet and “regular.” (My personal favorite is what is called baguette challah, which I have yet to duplicate at home.) But for Rosh Hashanah,...
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Take a break from ­tradition by trying these offbeat recipes
By:
Naomi Muller, Jewish Exponent Feature
On Rosh Hashanah, most Jews indulge in sweet foods to express their desire for a sweet year. Problems arise, however, when a guest or family member is unable to tolerate sugar and honey for either medical or dietary reasons. Obviously, we all desire a year filled with all manner of delicious blessings. The question is how to find substitutes for...
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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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