Wednesday, July 30, 2014 Av 3, 5774

By:
Jamie Geller, Jewish Telegraphic Agency
Want to know a little secret that helps me keep my kitchen cool during the major food holiday that's fast approaching? Last year, 99 percent of what I made for Passover wouldn't qualify as a Passover recipe. Of course the dishes were all kosher for Passover, but they didn't require any major Passover ingredient tweaks. These recipes were , however,...
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By:
Josh Feigelson
Of all the words we utter at the Pesach seder, the word k'ilu (it's translated as two words, "as if") rings most important. The word is found in Rabban Gamliel's Mishnaic declaration: "In every generation, every person is obligated to see himself or herself as if he or she personally went out of Egypt." "As if." This phrase signals the...
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By:
Ethel Hofman, Jewish Exponent Feature
For home cooks, the eight days of Passover have always constituted a challenge. The basic rule has been that any product that is fermented or can cause fermentation may not be eaten. That includes five grains: wheat, rye, barley, oats and spelt. However, Sephardic tradition has always allowed rice to be used. Growing up in Scotland in the 1960s, as...
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TZAV, Leviticus 6:1-8:36
By:
Rabbi Adam Zeff
This week's Torah reading discusses details of the sacrificial service, the ancient Israelites' way of connecting with God. Although these passages may be of historical interest, the specifics of the animals, meal offerings and oil libations may leave readers cold. What do they have to do with our lives so many centuries later, when our worship is so very different?...
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By:
It was after a family Passover seder nine years ago when the potential magnitude of the event struck author Jonathan Safran Foer.
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Religious Events

Wed. Jul 30
Jewish Federation of Greater Philadelphia
6:00 PM-8:00 PM
Fri. Aug 1
Klein Jewish Community Center
8:30 AM-1:30 PM
Fri. Aug 1
Har Zion Temple
6:00 PM

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