Friday, October 31, 2014 Heshvan 7, 5775
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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While opulent seder din­ners inspire thoughts of freedom and joy, Passover lunches often bring ­affliction and the bitterness of kitchen slavery more to mind, both for challenged cooks and frustrated eaters. But Jayne Cohen, author of Jewish Holiday Cooking , suggests that neither bread nor pizza is necessary for a delicious lunch during Pass­over. What is often needed, however, is...
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Rivka Tal, Jewish Exponent Feature
A TASTE OF ISRAEL Passover is coming up, and with it, Passover baking's tricks and treats. Many of the usual year-round baking staples are prohibited because they produce chametz (leavened or fermented wheat, barley, rye, oats, spelt) or are kitniyot (legumes: avoided by Ashkenazi and some Sephardi, including beans, rice, peas and lentils and some seeds) -- or may contain...
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Ethel Hofman, Jewish Exponent Feature
THE JEWISH KITCHEN Think Purim, and what comes to mind? Shalach manot baskets. But with so many folks watching their weight, consider packing your baskets this year with something other than the ubiquitous sweet cakes and cookies. I'm planning a selection of cool fruit soups. To deliver them, I'll pour the liquids into tightly-lidded containers and mark the tops with...
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