Tuesday, September 1, 2015 Elul 17, 5775

How to put some ‘Wow’ in your holiday meals
Just in time for the holiday, two experienced food writers have set out to make cooking for Pass­over fun, delicious and relaxed.
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Passover baking is the greatest annual challenge in the Jewish kitchen because dessert recipes can't use flour, yeast, soy milk, or even pure vanilla. And shifting from flour to matzah meal and potato starch is not intuitive, even for experienced bakers.
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By:
Linda Morel, JE Feature
At Passover, this cook serves 12 different kinds of charoset, mostly from countries in the Sephardi world.
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Photos of your life cycle events
By:
These photos originally appeared in "Simchas," a Jewish Exponent special section.
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Choreographer Lionel Popkin says that for the last number of years he has found that questions about the Indian side of his heritage have been surfacing not only in his personal life, but in his work as well.
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Wed. Sep 2
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