Tuesday, July 29, 2014 Av 2, 5774
Dairy delights for all!
By:
Ethel Hofman, JE Feature
As with Passover and Sukkot, Shavuot is rooted in the agricultural seasons. Originally, it was the beginnings of the wheat harvest. Before the fall of the Temple, thousands of Jews traveled from the countryside to Jerusalem with thanksgiving offerings. The High Priest (representing the Jewish people) placed twin loaves baked from the newly harvested wheat on the alter. Families arrived...
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By:
Louis Marmon, JE Feature
The Talmud states there is no happiness without wine. As the only drink with its own blessing -- thanking the "Creator of the fruit of the vine" -- wine is integral to Shabbat and other Jewish holidays. Even the cup to hold the wine is special, often ornately decorated and of a specific volume to ensure that enough is consumed...
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It's what's for dinner!
By:
Andrew Schloss, JE Feature
Slap anything between two slabs of bread and you can call it a sandwich, but to call it a meal means something more. It can be as slight as a slice of sun-warmed tomato or as opulent as a fillet steak sauced with bordelaise. What's essential is that the improvement attract a diner's attention, as the main difference between a...
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Hot food, good times and a festive outdoor holiday
By:
Ethel Hofman, JE Feature
Lag B'Omer is a carefree day that sits right between Passover and Shavuot. In Israel, it's a school holiday. Families and friends gather together for a bonfire, a picnic, a sports game. Grills are set up in parks, on the beach -- even on apartment balconies -- but by far, the largest celebration takes place in and around Miron, the...
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By:
Louise Fiszer, JE Feature
A good part of the joy in foreign travel is the discovery of foods that express the flavor of the country and its people. I'm always on the lookout for new dishes that will translate well to fit my kitchen and dining lifestyle. On a recent trip to Spain, I found such an item -- paella, the national culinary treasure...
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