Thursday, May 26, 2016 Iyyar 18, 5776
For Persian Jews, it's always been as natural as the New Year
By:
Ethel Hofman, JE Feature
In Ashkenazic culture, Passover and seders go together. However, for Jews from Persia (now Iran), a seder is also an essential part of the Rosh Hashanah meal. Symbolic foods are served, prayers recited, and discussions with family members and friends have been known to be lengthy and animated. The symbolic foods, as well as the dishes served at the meal,...
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If your child has food allergies, this is probably not your favorite time of year. Don't despair, says Terry Traub, author of the new book Food to Some, Poison to Others . With a dash of careful planning, a pinch of sensitivity and a smorgasbord of yummy recipes, your whole family can survive (and thrive!) this school year. Kids with...
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Local bakery owner offers a new flavor
By:
Carin M. Smilk, JE Feature
Roz Bratt believes in baked goods; she believes in pastry, pies and fresh breads of all kinds. Being in business off South Street for the past 11 years now, she has infused the area with her beliefs -- and, of course, her products. But last December, she decided to make a big change in business, and took her shop --...
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They ain't the pits!
By:
Ethel Hofman
Stone fruits come into their own in the summer. Sure, we can get apricots, plums and peaches trucked or shipped in from California, Chile and overseas practically year-round. But there are no apricots, peaches, plums or nectarines that have the exquisite, honey-like flavors of locally grown produce in their prime season. Visit farmer's markets and stores that display local produce...
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By:
Rivka Tal
If you have nothing to talk about one day, ask your local culinary experts what halvah is and where it originated. You might be surprised at the answers. The Larousse Gastronomique, for example, states that "halvah or halva" is "an Eastern sweetmeat based on roasted sesame seeds, which are ground into a smooth paste (tahini), then mixed with boiled sugar."...
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