Friday, September 19, 2014 Elul 24, 5774
By:
Linda Morel, JE Feature
At Passover, this cook serves 12 different kinds of charoset, mostly from countries in the Sephardi world.
Comment0
By:
Rivka Tal, JE Feature
Here are some variations on a beloved Pesach staple.
Comment1
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.
Comment0
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.
Comment0
By:
Rabbi David Hartman | JE Feature
Coupled with concerns about food, Passover suggests a supernatural model of redemption, which posits that God will break into history and save us just as He did during the Exodus from Egypt.
Comment0

Advertisement

Advertisement

Advertisement