Special Coverage

May 30, 2013

Almost everyone eats eggs at the Seder; the question is, how are they prepared? Most Ashkenazim handle this quite simply by boiling the eggs. But Sephardim prefer their eggs cooked overnight. The eggs are placed in water, and perhaps a few tea leaves (which gives a beautiful color), then left to simmer for at least CONTINUE »

BY Steve Pollak
May 30, 2013

Whether this is your first seder or your 100th, here are the essential elements to enjoying the holiday. For more than three millennia, the Jewish people have retold the tale of their hastened exit from Egypt. Passover is a holiday full of questions such as the famous Four Questions, the question asked by the Wicked CONTINUE »

May 30, 2013

I remember my late mother standing in line at the grocery store to buy whitefish, rock and pike, which we lugged home. I turned up my nose as the fish was cleaned, cooked and then ground—all in our little kitchen, with my aunts in attendance to make sure there was enough pepper. Enough pepper to CONTINUE »

May 30, 2013

Our favorite holiday has many names. Here’s an explanation. Z’Man Chayrutaynu/The Season of Our Freedom This designation reflects a major reason why this season is of importance in Jewish life. We are taught that each and every Jew must re-live the story of the Exodus from Egypt as if he or she actually made the CONTINUE »

May 30, 2013

With the OU Guide to Passover for 2013/5773, preparations and observance of the holiday can be worry-free, enjoyable and more meaningful than ever.  The well-known and highly sought-after Passover Guide is a special issue of Jewish Action, the family magazine of the Orthodox Union.  The Guide may be read online, free of charge, atoukosher.org/passover/passover-guide. Passover CONTINUE »