Saturday, July 12, 2014 Tammuz 14, 5774
By:
Rivka Tal, Jewish Exponent Feature
A TASTE OF ISRAEL Passover is coming up, and with it, Passover baking's tricks and treats. Many of the usual year-round baking staples are prohibited because they produce chametz (leavened or fermented wheat, barley, rye, oats, spelt) or are kitniyot (legumes: avoided by Ashkenazi and some Sephardi, including beans, rice, peas and lentils and some seeds) -- or may contain...
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By:
Ethel Hofman, Jewish Exponent Feature
THE JEWISH KITCHEN Think Purim, and what comes to mind? Shalach manot baskets. But with so many folks watching their weight, consider packing your baskets this year with something other than the ubiquitous sweet cakes and cookies. I'm planning a selection of cool fruit soups. To deliver them, I'll pour the liquids into tightly-lidded containers and mark the tops with...
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Purim, the most joyous holiday in the Jewish calendar, is a carnival of food, wine and laughter. It marks the period when, at the last moment, Jews were snatched from the hangman's noose. For that reason, it's meant to be a raucous celebration of life. Purim festivities include costume parades and suedahs -- festive meals eaten as night falls. Jayne...
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By:
Rivka Tal, Jewish Exponent Feature
A TASTE OF ISRAEL According to tradition, when Queen Esther of Purim fame was moved into the king's palace, she became a vegetarian. In order to avoid eating non-kosher food, she confined her diet to nutrient-rich seeds, nuts and legumes. So on the festive day of Purim, many Jewish communities observe the custom of including beans, chickpeas, nuts and poppy...
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These precious packages can be tasty surprises
By:
Linda Morel
WHAT'S COOKING? Last fall, my husband and I visited China, spending four days traveling down the Yangtze River aboard a ship. Besides the breathtaking scenery of the Three Gorges, the highlight of the riverboat excursion for me was the day a chef demonstrated how to make dumplings. He kneaded dough into ropes and cut off small nuggets. He rolled out...
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