Food for thought on Yom Ha’atzmaut
Israel is turning 74. May 5 is Yom Ha’atzmaut, which marks the anniversary of Israel’s Declaration of Independence in 1948. We decided to celebrate...
Rabbi and mom develops Passover PJs
By Rachel Raskin-Zrihen
Rabbi Yael Buechler is hoping that her latest effort will cause some people to add an unofficial fifth question at their Passover...
Chag atis adeesdzá bééhániih sameach to one and all
By Rachel Raskin-Zrihen
If you’d like to change up your Passover greeting this year, you could try it in Navajo. That would be atis adeesdzá...
Is there herring in the Red Sea? My Passover tradition.
By Justin Regan
Pesach, the festival of freedom (and bad macaroons), is a season of many traditions, like deep-cleaning your house, discovering quinoa and comparing...
The experience of Passover goes beyond flavor
By Leah Holzel
The pungent kick of horseradish on a fresh crisp sheet of matzah. The tender mouthfeel of a feather-light kneidel, moist with savory...
Friends keep gefilte fish tradition alive
By Wendy S. Laskin
Each year, just before Passover, my friends Betsy Hill, Beth Rosenberg and I make gefilte fish from scratch. Betsy is...
Almond butter chocolate chip cookies
By Shannon Sarna
I love it when people taste my pareve desserts and say, “Wow — this is pareve!?”
It’s the same rule with Passover dishes...
Passover stuffed cabbage rolls
Chanie Apfelbaum | The Nosher via JTA
There’s nothing like Passover to remind us where we come from. In many Jewish homes, Passover traditions are...
Unmasking the origins of Purim costumes
By Sasha Rogelberg
A hot dog, an emoji and Superman walk into a synagogue — and there’s no punchline. It’s the reality for Allan Rosenblatt,...
Cassola for Chanukah
By Jessica Grann
Cassola are ricotta cheese pancakes traditionally made by Sephardic Jews. Many consider these wonderful treats to be the original latke. Eating cassola...
