Saturday, July 4, 2015 Tammuz 17, 5775
By:
Linda Morel
Sukkot desserts are a distinct genre in Jewish cuisine. Traditional holiday sweets are made with fall fruits such as pears, plums and late-season berries. Holiday pastries are studded as well with dried fruits, nuts and seasonal spices such as cinnamon, cloves, nutmeg and cardamom. Fruits that are abundant in seeds — notably pomegranates — also are popular in Sukkot baking...
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By:
Rivka Tal
In Israel, the weather is almost always warm during the seven-day festival of Sukkot. And many families enjoy their holiday meals in the palm-branch-roofed sukkah. Suk­kot are often “attached” to the ubiquitous small Israeli apart­ments or down a few flights of stairs. Easy-to-prepare — and-transport — meals are handy at this time of the year, and I believe we can...
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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:
Linda Morel
“Nineteen people?” my husband said. “Where are you going to put them all?” Last year, I invited more people to break the Yom Kippur fast than I could seat around tables. While my heart expanded to include everyone, unfortunately my walls are rigid. I decided to serve dinner buffet style. Yet I worried that this pivotal meal, a transition from...
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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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