Tuesday, July 7, 2015 Tammuz 20, 5775
By:
Linda Morel, JE Feature
So, how did fried foods become entwined with Chanukah's culinary history? It all started some 2,100 years ago, when the Greek king of Syria, Antiochus, occupied Israel. During his reign, the Jews and their customs faired poorly. When one of his officers arrived in a town outside of Jerusalem, he demanded that the Jews take part in a Greek ceremony...
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By:
Judd Levingston, JE Feature
This year, Chanukah will feel different for our family because there will be much more light than before. Our middle daughter knows all about light, having just celebrated her Bat Mitzvah two months ago on the week when we read the story of creation in the Torah. For nearly a year, she practiced chanting the Hebrew verses announcing the creation...
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Most people can remember the smell of their favorite foods from childhood, or a kind word that was passed along with a great taste. Jill Colella Bloomfield's Jewish Holidays Cookbook passes on some traditional holiday recipes, thereby enabling you to make those same memories with members of your family. Each major holiday has a chapter in the book describing the...
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Recipes to help lighten up the eight nights of Chanukah
By:
Ethel Hofman, JE Feature
On the first night of Chanukah, which this year falls on Sunday, Dec. 21, Ashkenazi Jews all over America will light the first candle on the menorah. And potato latkes will be on lots of dinner tables. Some will be homemade, some store-bought, but all will adhere to the ancient custom of serving foods cooked in oil. Oil emphasizes the...
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With the economic news so dour, folks rethink the holiday
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Over the past few years, Marsha Weinraub and Stuart Schmidt's holiday trip to New York City has become a family tradition. Around Chanukah time, the Philadelphia couple has enjoyed a few nights in the Big Apple with their two sons, now 16 and 21. That means a hotel room for three or four nights, Broadway shows, meals out and souvenirs...
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