Friday, October 24, 2014 Tishri 30, 5775
Cheer a match made among royalty with scones
By:
Eileen Goltz, JE Feature
If you're into all things British (Hello, the engagement of Prince William!), then you need to know about the scone. The scone is the British version of quick bread, and is said to be of Scottish origin. This pastry is a cousin to the Scottish griddle cake known as a bannock. In the beginning, scones were made from oats and...
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Chanukah delicacies from other shores
By:
Ethel Hofman, JE Feature
When Shani Feinstein cooks, her Philadelphia kitchen is filled with the aromatic spices of her native Iran. Ordinary dishes like rice are transformed into a colorful mosaic of tantalizing flavors. In fact, the scents bring her back, so to speak. Memories of life in Tehran, she says, are as vivid as when she left as a young student, right after...
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The flickering lights of the menorah inspire a variety of emotions among Jews -- from pride and a warm sense of belonging to sheer delight in their beauty. But for Jewish parents, they also bring a touch of worry -- as little eyes and hands are drawn to them. Small children should always be watched while the menorah is burning...
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Quick meal, long-lasting taste
By:
Jamie Geller, JE Feature
MONSEY, N.Y. — Chanukah, O Chanukah ... it's one of my favorite times of year -- and certainly one of the busiest! I host several parties because you know how it goes: Aunt Jenny won't come if Uncle Oscar is in the room, and Scott isn't talking to Heather, and Barbara won't bring the kids if Steve is coming. You...
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Keep that belt loosened for a Shabbat of thanks
By:
Linda Morel, JE Feature
I love the night after Thanksgiving. It's the perfect time to host a late fall Shabbat dinner for friends and relatives who spent the holiday with other people. Making the most of this opportunity, my niece's in-laws routinely celebrate Thanksgiving a day late, because they know all four of their married children will be able to join them the next...
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