Wednesday, January 28, 2015 Shevat 8, 5775
By:
Rabbi Jon Cutler
In the traditional reading of the Haggadah, the following text is heard at Passover seders: "Your ancestors dwelt on the other side of the river, Terah, the father of Abraham and the father of Nahor, and they served other gods. And I took your father Abraham from the other side of the river, and led him throughout all the land...
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By:
Rivka Tal, JE Feature
Do "Passover sandwiches" sound like an oxymoron? Well, they're not! Creative cooks long ago came up with the perfect solution for Pesach food under wraps: the matzah-meal popover, bagel or roll. When we were kids, and the intermediate days of the holiday were considered "days-we-had-to-go-to-school-anyhow," my mother of blessed memory would prepare delicious sandwiches for us. She would halve a...
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By:
Louise Fiszer, JE Feature
Although the temptation of cooking new dishes for Passover lurks in my mind every year, I always can remember my mother's warning of not to "cook anything too weird." She's right, of course, as usual. The tried-and-true traditional Ashkenazic family recipes may seem a bit boring to the cook, but the guests take comfort in them as being familiar, offering...
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Most of the year, Rabbi Eli Strasberg, director of the Chabad Jewish Center of Delaware County, looks like your typical Lubavitcher: black hat, black coat, long beard, tzitzit out. But during the weeks leading up to Passover, Strasberg, 29, also outfits himself in a crisp white apron and puffy chef's hat. That's because the Philadelphia native and father of three...
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Below are some sweet suggestions to bring your seder to a fitting end. Enjoy! Lemon Meringues This is a fabulous Passover dessert. The three components: meringues, lemon cream and chocolate-dipped nuts can all be prepared 2 to 3 days in advance and assembled right before serving. Meringue Ingredients: 2 egg whites pinch of salt 1/2 cup superfine sugar 1/2 tsp...
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