Special Holiday Issues

Doing More With Less

Two Pesach cookbooks get creative by restricting their holiday ingredients.
Special To The Jewish Week
03/12/2013 - 20:00

If there’s anything most observant cooks don’t want on Pesach, it’s more restrictions. But that’s just what the authors of two new holiday cookbooks are doing — adding limits to their cooking beyond the usual flour, bread and oats — and forcing themselves to become even more creative.

From top left: Matzaroni and cheese, spinach and mushroom quinoa and baked spaghetti squash “ziti.”

Four Cups On A Budget

Eight new wines under $25 to add a bit of zing to your Passover table (but not your wallet).
Special To The Jewish Week
03/12/2013 - 20:00

The run-up to Passover is when wine merchants make the majority of their kosher wine sales, and when most kosher wine producers and importers bring their new vintages to market. So every year, in this space, I review some of the best of these new wines.

Two of the author’s top picks, a white and a red, for budget-priced Pesach wines.

Passover 5773: A Taste of Freedom

A Taste of Freedom Four cups on a budget, creative cooking with restrictions, cool gifts and the latest Haggadahs.
03/11/2013 - 20:00
Passover 5773: A Taste of Freedom

The Musical December Dilemma

The outlines of Jewish assimilation and identity in Idelsohn Society’s Christmas/Chanukah 2-CD set.
Special to the Jewish Week
11/26/2012 - 19:00

December wasn’t always like this. Christmas only became an official American holiday by act of Congress in 1870. Chanukah was considered a minor Jewish holiday back then. And there were no big-box stores crushing the life out of local entrepreneurs and sparking a shopping dementia that began the day after Thanksgiving (if not earlier).

The two CDs that make up “’Twas the Night Before Christmas: The Musical Battle Between Christmas and the Festival of Lights”.

Don’t Do Chanukah Half-Baked

For latkes this year, forget the oil and the fry pan. Your cholesterol will thank you.
11/26/2012 - 19:00

Gone are the days when the Chanukah holiday meant an eight-day binge fest of all things fried.

The Festival of Lights, which commemorates the Maccabean revolt against the Greeks, has a longstanding tradition of oily foods such as latkes and donuts in remembrance of the miracle of the temple oil, which lasted eight days instead of the expected one. But for some, the holiday has become an excuse to inhale fried potato pancakes and custard-filled pastry.

A healthy alternative: Roasted gingered carrot latkes.

Mulling Over Chanukah

Heated, seasoned wine is just the drink for the winter festival.
Special To The Jewish Week
11/26/2012 - 19:00

More than most Jewish holidays, Chanukah is a festival celebrated by consuming traditional, regional foods. For Jews of Russian/Lithuanian ancestry, the food of choice is potatoes latkes; for Polish Jews, it’s ratzelech (latkes made with a mixture of potatoes and apples); for Italian Jews, it’s fried chicken, and for Israelis it’s jelly donuts and mulled wine. 

While mulled wine is not so popular here, in Israel it’s becoming the drink of choice on Chanukah.

Giving, And Doing Good

Cool (and meaningful) gifts for the Festival of Lights.
Special To The Jewish Week
11/26/2012 - 19:00

In this season of gratitude, here are gifts that are practical, imaginative and allow you, the giver, to do good works in the process Happy gifting!

Jewelry that helps change lives

The bicycle menorah of South Africa’s Victor Chiteura.

Chanukah 5773 (2012)

Chanukah 5733: The Light Fantastic Cool (and meaningful) gifts, the musical December Dilemma, plus healthy latkes and mulled wine.
11/26/2012 - 19:00
Chanukah 5733 (2012)

The Sweetest Gifts

Judaica and beyond to beautify the season.
Special To The Jewish Week
09/03/2012 - 20:00

Celebrate the birthday of the world with sweetness and style, beautify ritual and spread good in the world.

Gary Rosenthal’s shofar holder, top. Above, silk-covered journals from Globalgoodpartners.org.

Pomegranate Tartlets

09/03/2012 - 20:00

2 ½ cups flour
1 cup butter or margarine
½ cup sugar
1 large egg

2 cups milk
½ cup sugar, divided
3 tablespoons butter
Pinch salt
¼ cup cornstarch
3 eggs plus 1 egg yolk
3 tablespoons butter, diced into pieces
2 teaspoons vanilla
¾ cup pomegranate juice
1 cup pomegranate arils

Pomegranate Tartlets.
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