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Jewish Journal

  • What makes this book different from (most) other books?

    by Darcy Vebber

    April 9, 2014 | 11:23 am

    Maybe it is appropriate that books created by the People of the Book are just as complex and varied as the people themselves. Our Torah contains...

  • From Alsatian town, France’s oldest matzah-maker sells to the world

    by Toni L. Kamins, JTA

    April 8, 2014 | 8:46 am

    For most Jews, matzah season comes once a year. But for Jean-Claude Neymann, matzah, or “pain azyme” in French, is a defining family tradition.

    ...
  • Holiday tales will tantalize tots and parents

    by Lisa Silverman

    April 2, 2014 | 3:24 pm

    The best of this season’s new Passover books include an old European folktale reimagined, an enthusiastic nod to experiential Judaism with the...

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  • Community Seder round-up

    by Melissa Weller

    April 2, 2014 | 3:19 pm

    Discover the eternal meaning of the haggadah and enjoy a seder complete with hand-baked matzah, wine/grape juice and your favorite traditional meal at...

  • Make your Seder pop

    by Kylie Jane Wakefield

    April 2, 2014 | 3:08 pm

    Every year, millions of men, women and children gather at the seder table and read from the haggadah in what seem to be a million different ways.

    Some...

  • Evan Kleiman revisits her Passover traditions

    Jessica Ritz

    April 2, 2014 | 2:57 pm

    In an environment that’s all too familiar with short-lived businesses and perpetual change, the sound of a collective, disappointed sigh spread through...

  • Infusing roasted meats with Mediterranean flair

    by Naomi Pfefferman

    April 2, 2014 | 2:29 pm

    On a recent Monday afternoon, chef Todd Aarons was mixing ground rib-eye beef that he had aged as much as 28 days in his custom aging box at 26...

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