Thursday, January 29, 2015 Shevat 9, 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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Vayikra, Leviticus 1:1-5:26
By:
Rabbi Danielle Stillman
Vayikra, the Book of Leviticus that we begin this Shabbat, is not for the faint of heart. Its focus at first is on sacrifice. It describes the killing of animals, cutting them up, the entrails, the blood, the fat, the smoke. Sacrifices are messy work, and the Torah provides the graphic details. Vayikra describes a complex system in which people...
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A group of 11 women complete an unlikely journey to the bimah.
By:
Sally Friedman, Special Sections Feature
After just a few minutes of conversation, it becomes clear that they are a sisterhood. Not an official one with meetings and programs, but one of the heart and spirit. The 11 women who chose to have a group Bat Mitzvah long after their 13th birthdays shared something unique and precious last summer, something that they know will be a...
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Religious Events

Fri. Jan 30
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