This year, one rabbi is doing something new. She’s marking her arms with the Hebrew phrase, ‘Know before whom you stand.’
In honor of Israeli Independence Day, here’s a list of our favorite Israeli foods.
With the closing of Hostess, Ruth Abusch-Magder found herself ruing the loss of the Ding Dong, a snack she had not eaten since before her bat mitzvah.
Debra Nussbaum Cohen recently wrote a wonderful and impassioned post about teaching our daughters to use tefillin. As the mother of a daughter who has indicated interest in wearing tefillin when she reaches Bat Mitzvah age, I was glad to see others thinking about this issue. Yet as important pieces like this are, the challenge to gender roles in Judaism always seems to be unidirectional.
The date palm is tall and majestic. The olive tree locks oil in its plentiful fruit that anoints kings. The bountiful orange trees were the crown jewels of early Zionism. Yet it is the humble almond tree that grabs our attention when we celebrate the new year of the trees, Tu B’Shvat.
Most of the Shabbat dinners at my home are seasonal. Usually this means relying on what I find fresh in the market to inspire the menu that I make. This week however, I’m taking my inspiration from the seasons of the Torah. In the story of Noah, this week’s Torah part, the tale of the Tower of Babel is told in nine short lines, which provided the inspiration for my Friday night menu with dishes from around the globe.
Start the year off well, be bold, shine forth with simplicity. Rosh Hashanah foods are meant not just to tickle our taste buds but also to inspire. The flavors and textures of holiday foods are meant to encourage the turn towards new possibilities. According Gilda Angel, the author of the “Sephardic Holiday Cooking,” Turkish Jewish cuisine, which relies on bright flavors of vegetables, side lining the heavy spices that dress up other Middle Eastern Jewish culinary traditions, is the perfect way to give the New Year a bright bold fresh start.
What food goes with fire and brimstone? What do you eat in honor of divine revelation?
At first glance one might assume that a Sipping Seder, made up of six potent cocktails inspired by the Seder plate, is simply the grown up equivalent of the primary school’s set’s chocolate Seder — an excuse to over indulge, or a means to induce an alcoholic haze to counter the stress of a family Seder. Or perhaps, the maror and shank bone inspired drinks are simply the latest in the long line of Jewish kitsch.
Homemade inari sushi, mandle bread, rice balls, spicy edamame, hamantaschen, and rice crispy treats. If there was anything incongruous about the offerings at the recent bake sales for Japan earthquake relief at Brandeis Hillel Day School, a pluralistic Jewish day school in San Francisco, no one seemed to notice. The mix of Jewish, Japanese and American treats spoke directly to the palates of this unique modern Jewish community.