Cheesecake and blintzes hold an important place in the realm of Jewish cuisine, but they aren’t the be all and end all of Shavuot foods. In fact, there are many unique dishes — both dairy and nondairy — associated with the holiday that reflect the culinary traditions of Jews around the world. The many names…
On Tuesday, as part of its spin on the Tikkun Leil Shavuot — the all-night study session traditionally observed on Shavuot eve — the JCC in Manhattan screened a number of episodes of the hit Israeli television series “Bitipul,” or “In Treatment.” (The JCC defines “study” broadly.) The series was presented by psychologists Jill Salberg…
Culinary Jew, Bagel and Lox Jew – these are the terms most often used to describe members of the tribe who relate to Jewish life primarily through their stomachs. These foodie Jews connect to their heritage through babka and matzah ball soup, and are likely to feel equally “Jewish” at the kiddush table as in…
Holaich VeChazaik (Growing Ever Stronger) follow the lines down pages flowing back through ages commentary to makor pasuk, word, letter even to the Pintele Yid echo an ancient shofar blast growing while blowing announcing a Decalogue introducing a dialogue that will never leave mouths debating, deliberating in the din of batei medrush attempting to divine…
Serves 6 Nonstick vegetable oil spray 2/3 cup sugar 1/2 cup fresh lemon juice 4 teaspoons finely grated lemon peel 2 8-ounce packages cream cheese, room temperature 1 cup whole-milk ricotta cheese 2 extra-large eggs 2/3 cup purchased lemon curd 1) Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray….
