By Margi Lenga Kahn, Special to the Jewish Light
• Published April 13, 2016
Centuries of religious intolerance and oppression forced generation upon generation of our ancestors to flee their lands in search of some sanctuary in the Diaspora where they could live in peace as Jews....
By Shannon Sarna, The Nosher via JTA
• Published March 16, 2016
It’s that time of year, when bloggers and crazy Jewish women everywhere scramble to come up with unique variations of hamantaschen. And I am nothing if not a crazy Jewish woman.As I mulled over what...
By Margi Lenga Kahn, Special to the Jewish Light
• Published March 16, 2016
Shhh.Can you keep a secret? That’s just what Queen Esther did in 400 BCE in Shushan, the capitol of Persia. When King Ahasuerus picked her as his queen, Esther chose not to disclose that she was Jewish....
By Sabrina Ovadia, The Nosher via JTA
• Published February 10, 2016
Dafina is an iconic, slow-cooked Moroccan stew served especially on Shabbat. It has a long history and no two are the same. For centuries, Jewish women around the world have prepared some kind of similar...
Ingredients2 pounds flanken meat, on the bone4 pieces of chicken, on the bone12 large red potatoes, peeled2 cans of chickpeas, rinsed4 eggs (in the shell)4 pitted dates1 tablespoon salt1 teaspoon pepper1...
By Margi Lenga Kahn, Special to the Jewish Light
• Published January 20, 2016
Tu B’Shevat invites us pause to appreciate nature. Known as the New Year of the Trees, it is one of the few Jewish holidays not identified as such in the Torah. Rather, the Torah instructs that the...
The dough recipe below can be used for a savory flatbread such as the pear-fig flatbread I mention above. Simply substitute olive oil for the butter in the dough, let the dough rise as described below,...
Ingredients1 lb. large seedless red grapes, removed from stems1 lb. large pitted Italian green olives4 tsp. balsamic vinegar½ tbsp. honey4 tsp. olive oil, plus more for oiling roasting pan1½ c. coarsely...
Don’t worry if you don’t own a fondue pot. Simply bring a cup or two of water to a boil, add it to a shallow heatproof dish and set it in the center of your table. Rest the bowl of chocolate fondue...
By Burton Boxerman, Special to the Jewish Light
• Published January 13, 2016
With apologies to Charles Dickens, Ted Merwin’s book, “Pastrami on Rye: An Overstuffed History of the Jewish Deli,” might well be described as the best of times and the wurst of times. In fact,...
(Recipe adapted from Ottolenghi, The Cookbook, by Ottolenghi and Tamimi)Ingredients:2 cups all-purpose flour, plus extra for dusting1 tsp. baking powderScant 1/2 cup water5 tsp. olive oil, plus extra for...
(Recipe adapted from Joy of Kosher, by Jamie Geller)Ingredients:4 large russet potatoes (about 2 1/2 pound)3 large eggs, beatenPinch of kosher salt2 tsp. ground cinnamon3 tbsp. sugarCanola oil, for frying1/4...
