This is the first in a series of essays submitted by our readers about their personal Shabbat experiences. Shabbat — the gatherings, the traditions and rituals, the food — is observed in such a wide variety of ways and we’re interested to read your recollections and stories. They might be about a particularly delicious dinner or dish (or a particularly awful one); a funny or challenging cooking or dining situation — it’s up to you. Click here to submit your essay. (Please put “Shabbat story” in the subject line.)
Leave it to the 21st-century scions of a venerated 103-year-old smoked fish emporium to figure out how to serve a restaurant brunch on Saturday mornings to Sabbath-observant Jews — and anyone who can’t stand late-morning lines.
Tel Aviv’s famous cafe culture received a blow today when the Israeli Health Ministry warned Israelis to steer clear of coffee shops after finding unusually high levels of lead in industrial coffee makers in restaurants, cafes and hotels.
Here are some high-energy, easy-to-eat-en-route, sustaining snacks to make and share along the march route. So fill a thermos with hot soup, a baggie with spiced nuts or good granola, or a small sac of cookies packed with nutritious, delicious ingredients.
It was the break of dawn on a Thursday, as the monsoon waned in late October, that we descended from the skies over the slum rooftops and landed at Chhatrapati Shivaji International Airport in Mumbai. My travel companion and I were then whisked off by our lovely Indian Jewish tour guide, Hanna Shapurkar, to Om Creations.