Thursday, July 31, 2014 Av 4, 5774
By:
Linda Morel
Sukkot desserts are a distinct genre in Jewish cuisine. Traditional holiday sweets are made with fall fruits such as pears, plums and late-season berries. Holiday pastries are studded as well with dried fruits, nuts and seasonal spices such as cinnamon, cloves, nutmeg and cardamom. Fruits that are abundant in seeds — notably pomegranates — also are popular in Sukkot baking...
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By:
Over the next two years, Reform Congregation Rodeph Shalom, the National Museum of American Jewish History, the Gershman Y and Temple University's Feinstein Center for American Jewish History will host a variety of programs focused on food, ethics, sustainability and "eating Jewish."
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Amid these Days of Awe, I remember one of my favorite Torah portions, Nehemiah, which describes how our ancestors celebrated Rosh Hashanah when they returned to Israel from Persia after a long exile. It was a time of rebuilding and renewal, and the people sought inspiration from the words of our prophets. On the first day of Rosh Hashanah, men...
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By:
Linda Morel
“Nineteen people?” my husband said. “Where are you going to put them all?” Last year, I invited more people to break the Yom Kippur fast than I could seat around tables. While my heart expanded to include everyone, unfortunately my walls are rigid. I decided to serve dinner buffet style. Yet I worried that this pivotal meal, a transition from...
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By:
Jamie Geller, Jewish Telegraphic Agency
Yom Kippur, the most som­ber day of the Jewish year, is also called the Day of Atonement and reminds us that we are all accountable for our actions. One element of repentance is fasting. And boy do we prepare ourselves for that fast! We serve full, balanced meals — light on the salt and thirst-inducing spices — just beforehand. And...
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