Sunday, July 13, 2014 Tammuz 15, 5774
By:
Ethel Hofman, Jewish Exponent Feature
For home cooks, the eight days of Passover have always constituted a challenge. The basic rule has been that any product that is fermented or can cause fermentation may not be eaten. That includes five grains: wheat, rye, barley, oats and spelt. However, Sephardic tradition has always allowed rice to be used. Growing up in Scotland in the 1960s, as...
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Adding a Mexican flair to Passover
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Tim Spinner and Brian Sirhal want you to think trilingually this Pesach. In addition to English and Hebrew, they want you to brush up on your Spanish phrases like “salmon tostada,” “red chile-matzah ball soup,” “brisket tacos” and “fresh berry pavlova.” OK, so the pavlova is actually Antipodean in origin and was created in honor of legendary Russian ballerina Anna...
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Creators of Judaica reveal their inspirations
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S etting the seder table with her mother is one of Joy Stember’s cherished childhood memories. Before their Melrose Park home became filled with friends, laughter and prayers, Stember and her mother had their own ritual. “For place settings, we used my grandmother’s fine china with gold edging, which we only used at Passover and Rosh Hashanah,” Stember says. “Then...
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By:
It was after a family Passover seder nine years ago when the potential magnitude of the event struck author Jonathan Safran Foer.
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By:
Dasee Berkowitz, )Jewish Telegraphic Agency
During the Passover season, we all become storytellers par excellence.
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