Saturday, December 10, 2016 Kislev 10, 5777
By:
Jon Marks | JE Staff
The Gluten Free Jewish Momma bakes a special Rosh Hashanah challah and Jewish kugel for her daughter and husband and makes sure everything on the table is properly labeled.
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By:
Keri White | JE Food Columnist
Honey forms a cornerstone on most Rosh Hashanah menus, symbolizing the hope for a sweet year ahead.
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By:
Keri White | JE Columnist
I’ve been trying to apply bal tashchit , the Jewish commandment forbidding destructive or wasteful acts, to my culinary pursuits of late.
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By:
Rachel Kurland | JE Staff
Naf Naf Grill — “naf naf” is slang in Israel for “to start a fire” — opened last week at 100 Main St., the first location on the East Coast for the company.
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By:
Linda Morel | JE Food Columnist
Here is my post-Labor Day routine: I start madly cooking for the holidays while scrambling to catch up with everything that lapsed during the summer. But Erev Rosh Hashanah falls on Oct. 2 this year.
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