Next weekend is the dreaded three-day yom tov, when the two days of Rosh HaShanah meld right into Shabbat, and you spend three days alternatively sleeping, eating and bonding with family members.
With so much to prepare and cook and plan, it is nice to have some things you can make in advance. While most pastries deteriorate with age, and are best either the first or second day they are made, there are recipes that are still great the second, third or even fourth day they’re made, and some that even improve with age.
It’s sweet, it’s sticky and it is a constant on the dinner table for Rosh HaShanah. Honey is drizzled on apples, challah and fingers throughout the Jewish holiday, virtually guaranteeing a sweet-filled year. From swirling a tablespoon in tea to slathering it on a scone or biscuit, honey has many sweet applications. But don’t reserve the golden, syrupy liquid just for dessert: pair honey with anything from poultry to vegetables to grains results in a tasty and no-less-symbolic dish for the High Holy Days.
Chanukah foods don’t exactly bring healthy images to mind. In Israel, this time of year every bakery in town is serving up trays and trays of sufganiyot, doughnuts with your choice of jelly, caramel or even chocolate filling.
But as people worry about their waistlines and calorie counts, indulging in a fried delicacy for eight nights may not be the best idea.
Jerusalem — The bus and highway billboards are, well, explosive.
In the first signs of life from the settler movement since the disengagement from Gaza two years ago, the notices — which signal the Yesha Council of Jewish settlements disgust at next month’s planned summit between Israeli Prime Minister Ehud Olmert and Palestinian President Mahmoud Abbas (Abu Mazen) — insist that “The Agreement between Olmert and ‘Abu Bluff’ Will Explode in Our Faces.”