Tuesday, June 28, 2016 Sivan 22, 5776
By:
Ethel Hofman, Jewish Exponent Feature
THE JEWISH KITCHEN Early Wednesday morning is my special time. At 7:30 a.m., I get into my car and drive the short distance to Temple Beth Hillel/Beth El in Wynnewood. There, I join my morning minyan ladies, all of us who make up a minyan for morning services led by Cantor Eugene Rosen (who occasionally joins us for breakfast at...
Comment0
By:
Ethel Hofman, JE Feature
For New Year's Eve, my husband and I will be inviting a few friends and neighbors over to watch the ball drop in Times Square on our big-screen TV. The folks are in walking distance, which makes it all the better. On New Year's Eve, it's best to heed the warning about not drinking and driving. Invite guests to come...
Comment0
By:
Linda Morel, Jewish Exponent Feature
WHAT'S COOKING? As the year races to a close, daylight hours are scant, Dec. 31 deadlines loom, and there are more people to entertain than at other seasons. With all that going on, there seems to be less time than ever to make dinner. For people on the run, last-minute main courses are lifesavers. In a pinch, you can always...
Comment0
By:
Rivka Tal, JE Feature
Chanukah doesn't always have to mean brisket with latkes -- or fried foods only.
Comment0
And cheese, too, since it played a significant part in the lore of Chanukah
By:
Sybil Kaplan, JTA
Latkes and sufganiyot, the jelly-filled doughnuts especially popular in Israel, are well-known Chanukah fare made with oil to signify the holiday tale.
Comment0
Advertisement
Advertisement

Advertisement