Sunday, April 20, 2014 Nisan 20, 5774
By:
Rivka Tal, JE Feature
Here are some variations on a beloved Pesach staple.
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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:
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.
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By:
Deborah Prinz, JTA
Chocolate has stirred up the Passover rituals by adding surprise and sweetness.
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