Tuesday, March 3, 2015 AdarI 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:
Rabbi Joshua Gruenberg
Meet Haman Happypants and Mordy in this only slightly twisted version of the Purim story.
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By:
Rabbi Yair Robinson
In the first of several Purim spiels submitted by area rabbis, Rabbi Yair Robinson places the Purim story in a city far, far away, , ,
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