Thursday, September 18, 2014 Elul 23, 5774
By:
Arnold M. Eisen
The approach of Rosh Hashanah always takes me back in memory to my Bar Mitzvah, which took place on Shabbat Teshuvah -- the "Sabbath of Repentance" -- that comes between Rosh Hashanah and Yom Kippur. Two weighty questions preoccupied me that day in 1964. One: What did it mean that God called Jews and the world to "repent" or "return"...
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MATOT-MASEI, Numbers 30:2-36:13
By:
Rabbi Robert Rubin
Throughout history, the Jewish people have wrestled with the questions of who we are. Are we a religion, as distinguished from Catholics, Protestants and Muslims? Are we a nation, as distinguished from those who are ethnically French, Italian or Chinese? Are we both a religion and a national ethnic group at the same time, making us somewhat unusual in today's...
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Celebrate the holiday of Shavuot!
Shavuot — or “weeks” — is known by several names. It is called Pentecost and the “Feast of Weeks” because it falls on the 50th day after the second night of Passover. This located Shavuot in the midst of spring, when the earth is beginning to yield to the season’s warm proddings. Shavuot is thus called Chag Habikurim, the “Feast...
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Matzah's more versatile than you probably know
By:
Andrew Schloss, JE Feature
Unlike most food that exists to nourish or delight, the function of matzah is quite different: It's about storytelling. Symbolic and revered, the bread of affliction is more often seen as a hurdle in a recipe, rather than a means for creating something delicious, which begs the question, "What is the sensual charm of matzah?" Like many fashionable ingredients, matzah...
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Below are some sweet suggestions to bring your seder to a fitting end. Enjoy! Lemon Meringues This is a fabulous Passover dessert. The three components: meringues, lemon cream and chocolate-dipped nuts can all be prepared 2 to 3 days in advance and assembled right before serving. Meringue Ingredients: 2 egg whites pinch of salt 1/2 cup superfine sugar 1/2 tsp...
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