Saturday, December 27, 2014 Tevet 5, 5775
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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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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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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By:
Rivka Tal, JE Feature
Here are some variations on a beloved Pesach staple.
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By:
Steven Cook
Noted restaurateur discusses his dual strategy of eating as little matzah as possible — and creating some real delicacies from this humble foodstuff.
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