Friday, December 19, 2014 Kislev 27, 5775
By:
Rivka Tal, Jewish Exponent Feature
A TASTE OF ISRAEL When it comes to Passover, many Sephardi Jews customarily eat rice, legumes, corn and green beans -- all foods that are forbidden to Ashkenazim for the eight days. Of course, these customs vary from country to country, and even from city to city. Some Jews of Moroccan origin eat special kosher-for-Passover rice on the holiday; others...
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One of the community's best-known day school philanthropists plans to open an upscale glatt kosher restaurant and catering company in Merion this summer with two star-studded chefs as his creative consultants. "I never wanted to be in the restaurant business," confessed David Magerman, a computer programmer from Gladwyne who formed the Kohelet Foundation, which has funneled about $15 million over...
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Beyond Citron and Rose, a minor kosher renaissance seems to be brewing around the region. The owners of Max & David's have purchased and kashered a former Mexican food truck that could soon be vending smoked brisket sandwiches, wraps, salads, pareve desserts and dairy-free gelato. Most likely, it'll be located somewhere between the University of Pennsylvania and Drexel University starting...
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By:
Jamie Geller, Jewish Telegraphic Agency
Want to know a little secret that helps me keep my kitchen cool during the major food holiday that's fast approaching? Last year, 99 percent of what I made for Passover wouldn't qualify as a Passover recipe. Of course the dishes were all kosher for Passover, but they didn't require any major Passover ingredient tweaks. These recipes were , however,...
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By:
Ethel Hofman, Jewish Exponent Feature
For home cooks, the eight days of Passover have always constituted a challenge. The basic rule has been that any product that is fermented or can cause fermentation may not be eaten. That includes five grains: wheat, rye, barley, oats and spelt. However, Sephardic tradition has always allowed rice to be used. Growing up in Scotland in the 1960s, as...
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