(JTA) — During a visit to a synagogue in Belfast, British Prime Minister Boris Johnson promised to fix bureaucratic complications connected to Brexit that have caused kosher food shortages in Northern...
BILL MOTCHAN, Special to the Jewish Light
• Published May 18, 2022
Lag b’Omer begins tonight (May 18) at sunset. It’s a bit of a weird holiday because it commemorates a number: the 33rd day of the Omer, the 49-day period between Passover and Shavuot.
Lag b’Omer...
MICAH SIVA, My Jewish Learning
• Published May 17, 2022
(MJL) Although Shavuot technically celebrates the wheat harvest, it is known as a holiday where our plates are bursting with dairy. The custom of eating dairy is thought to have originated from the...
Ingredients
For the crepes:
¾ cup all-purpose flour
¼ cup graham cracker crumbs, plus more for serving
1 Tbsp sugar
1 tsp cinnamon
4 large eggs
1 cup milk
1 tsp vanilla extract
...
(New York Jewish Week) — Award-winning Jewish artist Steve Marcus, 50, has made a career creating artwork for publications like Rolling Stone, the New York Times and Esquire, as well as for clients like...
Andrew Silverstein, The Forward
• Published May 11, 2022
There’s a rumor about history of pastrami. That it’s from Texas, not New York. The idea has been kicking around since 2015, first as wild speculation by a New York food critic, then as probable fact...
Shared by Ellen Bennett, Recipe Roots: Los Angeles
• Published May 5, 2022
This story originally appeared on Jewish Food Society
“He’s the man you’re going to marry, you just need to know this,” a friend once told Ellen Bennett, the force behind hit apron company...
Makes: 4 to 6 servings
Total Time: 1 hour and 30 minutes
Ingredients
4-pound chicken, at room temperature
1 ½ teaspoon kosher salt plus more for seasoning the chicken, divided
½ teaspoon black pepper...
Jordan Palmer, Chief Digital Content Officer
• Published April 28, 2022
Pesach is over, and Jews worldwide are back to eating Chametz, or any food product made from wheat, barley, rye, oats or spelt that has come into contact with water and been allowed to ferment and “rise.”...
It's officially hot dog season if ever there was one, and I freely admit: I love hot dogs. I have even found a way to combine a love of hot dogs with a love of challah with my famous challah dogs.
What...
Jill Culiner, Special For The Jewish Light
• Published April 20, 2022
No pickles could be as wonderful as those my grandmother made. I was a devoted fan, and luckily I don’t have a sweet tooth. You can eat all the pickles and sauerkraut you want and never put on a...
The Jewish Federation of New York has brought back its annual #Matzahchallenge to help Ukraine.
From April 15 - 23, each post uploaded to social media using the hashtag #MatzahChallenge will unlock...
