Saturday, November 22, 2014 Heshvan 29, 5775

There's still time to whip up your menu
By:
Keri Fisher
NOSH Every year, many of us spend days preparing a festive Rosh Hashanah dinner, with hours spent behind the stove, and not enough time spent with friends and loved ones. The resulting dinners are, of course, well worth the effort, but sometimes, wouldn't you rather be out of the kitchen in about an hour? This meal celebrates the New Year...
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The sweet smell of fall is in the air, and the High Holidays are upon us. It's the time for fresh fruits and vegetables like apples and squash, pumpkin and pomegranates. As orange is the color du jour , carrots also make their mark in the form of a warm tzimmes. What you might try that's a bit different are...
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By:
The year 5769 would seem to have provided no shortage of material for High Holiday sermons. The last 12 months have been defined in part by a deepening recession; a war in Gaza, as well as in Iraq and Afghanistan; financial scandals; the growing threat from Iran; as well as a heated debate over the future of health insurance on...
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By:
Rabbi Sue Levi Elwell
ROSH HASHANAH One of the most resonant prayers of the Rosh Hashanah liturgy is the piyyut , or "poem," known by its first two words, "U'netaneh Tokef" -- "Let us declare the powerful holiness of this day." The origins of this haunting litany are mysterious, intensifying the impact of the words -- "On Rosh Hashanah it is recorded and on...
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By:
Eileen Goltz
The color and flavor of honey differ depending on a bee's nectar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United States and even more available throughout the world, coming from such diverse floral sources as clover, eucalyptus and orange blossom. In general, lighter colored honeys are mild in flavor, while darker...
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