Friday, November 28, 2014 Kislev 6, 5775
With the economic news so dour, folks rethink the holiday
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Over the past few years, Marsha Weinraub and Stuart Schmidt's holiday trip to New York City has become a family tradition. Around Chanukah time, the Philadelphia couple has enjoyed a few nights in the Big Apple with their two sons, now 16 and 21. That means a hotel room for three or four nights, Broadway shows, meals out and souvenirs...
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Recipes to help lighten up the eight nights of Chanukah
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Ethel Hofman, JE Feature
On the first night of Chanukah, which this year falls on Sunday, Dec. 21, Ashkenazi Jews all over America will light the first candle on the menorah. And potato latkes will be on lots of dinner tables. Some will be homemade, some store-bought, but all will adhere to the ancient custom of serving foods cooked in oil. Oil emphasizes the...
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Most people can remember the smell of their favorite foods from childhood, or a kind word that was passed along with a great taste. Jill Colella Bloomfield's Jewish Holidays Cookbook passes on some traditional holiday recipes, thereby enabling you to make those same memories with members of your family. Each major holiday has a chapter in the book describing the...
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Michelle Mostovy-Eisenberg, JE Feature
Growing up as the daughter of a German mother and a Polish father, Regina Weyer of Phoenixville said that she's probably more familiar with the Holocaust than many other Catholics. A first-generation American, she said that she thinks her upbringing has influenced her teaching on the subject to sixth-graders at St. Basil the Great School, a parochial school in Kimberton...
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Linda Morel, JE Feature
Though I don't like to admit it, lately I've been eating the foods of my youth: chicken fricassee and stuffed peppers, sweet-and-sour meatballs, braised short ribs. I liked them as a child, but that was before I was exposed to moussaka, polenta and Pad Thai noodles. By the 1970s, I became so enamored with other people's cuisine that I rejected...
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