Sunday, March 29, 2015 Nisan 9, 5775
By:
Linda Morel, Jewish Exponent Feature
WHAT'S COOKING? The first time we hosted Pesach, I was so busy cooking that I neglected the most essential part of the meal -- the seder's ceremonial foods. "Did you buy horseradish root?" my husband asked. "Isn't the bottled stuff good enough?" I replied. "Yes, but I like a real root on the seder plate," he said. "And where is...
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After prepping for Passover by preparing matzah-ball soup, kugel and everything in between, Shelley Chamberlain of Cheltenham is more than happy to sit back for a catered second seder at her synagogue. Growing up in a Reform home in Pittsburgh, the now 52-year-old said that her family almost never took part in two seders: One was considered enough. After all,...
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For most of my life, when Pesach arrived, I would try, as the Hagaddah instructs, to think of myself as someone who had personally gone out of Egypt -- and fail. My problem wasn't that I was a comfortable, middle-class American Jew rather than the beaten, starving, abject heir of 400 years of enslavement. No, the problem was that I...
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By:
Roger Horowitz
Passover brings Jews together -- across generations, denominations and distances -- as we travel to see parents, children, aunts, uncles and friends at our annual seders. Three-quarters of the Philadelphia-area's Jewish households will participate in a seder next week, according to a 2009 study sponsored by the Jewish Federation of Greater Philadelphia. Much of this holiday is about food --...
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By:
Suzanne Kurtz, Jewish Telegraphic Agency
Washington When Stephanie Mattei was dating her boyfriend-turned-husband Angelo, she knew there was nothing more appropriate to make her South Philadelphia-bred Italian beau for dinner than pasta. But since it was Passover, and she is Jewish, there was only one option -- nonleavened noodles. "To this day, he still teases me about it!" says Mattei, 37, a psychologist in Havertown...
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