Monday, September 22, 2014 Elul 27, 5774
By:
Jamie Geller
Jamie Geller boils down five tips for setting the menu for a holiday meal.
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By:
Binyamin Kagedan, JNS.org
Treat your family to an uber-exotic natural delicacy when you usher in the Jewish New Year with a new fruit.
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By:
JNS.org
While the relationship linking Rosh Hashanah with apples and honey never grows old, the elegant and elusive pomegranate is less acknowledged, though profoundly tied to biblical literature and ancient agriculture.
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By:
Even if a 20-something pro­fessional attends the High Holiday Wine Tasting event, has a few drinks, acquires tickets for Rosh Ha­sha­nah, attends services -- but then doesn't join any congregation, the event is not a waste of time for a synagogue, said Michael Meketon of Congregation Levy Ha-Ir. "At that age, I didn't really care about affiliation," said Meketon, 48,...
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By:
Rivka Tal
Challah is the braided egg-rich loaf of bread that we traditionally eat on the Sabbath and holidays — two loaves of challah at each of the three Shabbat meals. Challah in Israel is classified as sweet, semi-sweet and “regular.” (My personal favorite is what is called baguette challah, which I have yet to duplicate at home.) But for Rosh Hashanah,...
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