| By Ida Bochner Brown |
| Friday, 30 August 2013 12:38|
HOPATCONG, N.J. – Yom Kippur was the day we spent in temple reflecting on all the past year’s ups-and-downs. As we asked God to once again inscribe us in the book of life, we thanked God for good health and blessings that followed us in the past year.
| By Mollie Katzen/JNS.org |
| Friday, 16 August 2013 21:00|
| Katzen’s curried eggplant ‘slap-down’ with yogurt, onion relish and pomegranate. /Mollie Katzen|
In the traditions of many Jewish holidays, there’s a poetic relationship between the festival’s culinary laws and that season’s foods.
While the relationship linking Rosh Hashanah with apples and honey never grows old, the elegant and elusive pomegranate is less acknowledged, though it is profoundly tied to biblical literature and ancient agriculture.
| By Nancy Kirsch
| Friday, 16 August 2013 20:59|
PROVIDENCE – Everyone has a favorite honey cake recipe, but that’s no reason to stop discovering new recipes: Here’s one more to try.
| By Naomi Lipsky |
| Friday, 02 August 2013 00:15|
| Chef Jordan Goldsmith watches as Rabbi Barry Dolinger relights the restaurant’s pilot lights.|
PAWTUCKET – Garden Grille Vegetarian Café is now a kosher restaurant.
Why go to the trouble of making a vegetarian restaurant kosher?
| By Nancy Kirsch
| Friday, 02 August 2013 00:13|
TOMATOES, who knew? Who was the brave soul who first bit into a succulent and ripe tomato … and lived to tell the tale? After all, according to many sources, including Peggy Trowbridge Filippone who wrote about tomatoes’ history in about.com, tomatoes were once considered poisonous. She writes, “A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous (although the leaves are poisonous) by Europeans who were suspicious of their bright, shiny fruit.”
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