Thursday, August 21, 2014 Av 25, 5774
By:
Rivka Tal, Jewish Exponent Feature
A TASTE OF ISRAEL Call them suppers or dinners or even lunches: The principle is the same. During those busy pre-Passover days, we want to get out of the kitchen quickly (so we can clean out our pantry or beat the shopping crowds and/or do any number of other pre-Pesach preps). Every year, we hear that "an army marches on...
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By:
Eileen Goltz, Jewish Exponent Feature
Yes, it's that crazy cleaning, pre-Passover time of the year when you think you have to eat or throw out anything and everything that you can't use during the eight days of the chag. Sprinkle bread crumbs on everything, finish up the oatmeal, corn meal, cup cakes, sweet rolls and cereal in two days and try and figure out where...
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Adding a Mexican flair to Passover
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Tim Spinner and Brian Sirhal want you to think trilingually this Pesach. In addition to English and Hebrew, they want you to brush up on your Spanish phrases like “salmon tostada,” “red chile-matzah ball soup,” “brisket tacos” and “fresh berry pavlova.” OK, so the pavlova is actually Antipodean in origin and was created in honor of legendary Russian ballerina Anna...
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Geila Hocherman is a kosher cook with a mission.
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One of the most challeng­ing meals of the day dur­ing Passover is break­fast.
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