Thursday, August 27, 2015 Elul 12, 5775
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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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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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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By:
Jake Asher, Jewish Exponent Feature
I have always thought of Passover as a unique and special holiday because we are commanded not just to read the story of our ancestors' plight, but also to symbolically re-enact the story as if we had been there ourselves. This year, however, the Passover story took on a more literal significance as eight other Jews and I held our...
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By:
Lynn B. Edelman, Jewish Federation Feature
Sister Mary Scullion told a capacity crowd of 139 participants at the 7th annual Women's Seder sponsored by JEVS Human Services that the Passover story is universal and relevant to contemporary audiences. Scullion, co-founder of Project H.O.M.E., a non-profit organization that serves chronically homeless men and women in Philadelphia, emphasized that the exodus is ongoing for thousands of men and...
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