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The main course is a tasty, room-temperature side dish that you should make in advance so that when you are ready to grill, most of your meal is already prepared. I broil the eggplant slices in the … more
Matzah is as old as the Exodus. The flour and water cracker bread has a starring role in the saga, with the Jews leaving Egypt so quickly that they couldn’t let their bread rise. The … more
This is one of my favorite times of year, the time I get to clean out the pantry and start all over again after Passover. It is the time to use up all the half bags of rice and pasta and cans of … more
This year, a raging war, increased antisemitism, and trouble on our college campuses weighs heavily on all our minds. We struggle with so many issues, all the while praying … more
It’s the American Jewish classic that goes way beyond Sunday-morning breakfasts with the whole mishpacha . Lox and bagels with a schmear of cream cheese has become a universal staple for … more
Once upon a time, Achashverosh, the King of Persia, had his wife Vashti killed for failing to attend a banquet. Then he chose a beautiful Jewish woman named Esther to be his new Queen. He also … more
You can add a touch of whimsy to your misloach manot with 3D Queen Esther cookies, an edible art activity that’s a joy to design, in part because to create the cookies, we turn kitchen … more
Purim, which begins at motzei Shabbat on March 23, is rooted in Jewish survival in the Persian Empire, thanks to the bravery and Jewish pride of Mordechai and Esther. … more
N o one really knows what our ancient ancestors ate in their caves, but scholars who have studied them believe they ate mostly vegetation, and some evidence shows they ate as much as 4 to 6 pounds of … more
Purim, which is celebrated on the 14th of Adar (this year, 14 Adar II, starting on motzei Shabbat on March 24) commemorates the saving of the Jewish people from Haman’s plot to kill … more
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