Monday, May 30, 2016 Iyyar 22, 5776

By:
Rivka Tal
Sometimes, some of us get a bit carried away in our cooking, looking for exotic ingredients and recipes. We forget the oldies but goodies that are easy, inexpensive and available everywhere. Take, for example, that old favorite: egg salad. Although eggs have received a bad rap in the past couple of cholesterol-conscious decades, they are making a comeback, being reinstated...
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... make big somethings, at Purim time
By:
Linda Morel
WHAT'S COOKING? One March decades ago, the scent of warm strawberry and dough browning in the oven greeted me at the door of an apartment. A friend and I were visiting her grandmother. Entering the kitchen, we found this busy woman's counters piled with cookies and little cakes, assorted in boxes. "Purim is coming," she said, pulling two trays of...
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By:
SPEAKING VOLUMES Like most teenagers, I was distressingly opinionated and unwilling to bend when it came to my judgments concerning most artistic matters. For example, I was particularly sniffy when it came to the accomplishments -- or not -- of Leonard Bernstein. It didn't matter whether I was discussing his music (classical or otherwise) or his conducting. To a young...
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An Irish Purim story
By:
Linda Morel
Every time there's a Jewish leap year, as is the case in 2011, Purim falls during the same week as St. Patrick's Day. While St. Patrick's Day is always on March 17, Purim this year begins at sundown just two days later, on March 19. Far from the Emerald Isle, the Purim story is set in ancient Persia and bubbles...
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Digging beneath the surface of some remarkable people
By:
At Home With André and Simone Weil . For the uninitiated, the title could lull you into believing that this is a sweet memoir about daily life in a bourgeois family in France. But even those who recognize the featured names -- monikers attached to two of the most fearsome French intellectuals of the 20th century -- might think that...
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