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Jewish Journal

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PASSOVER FOOD: Treats to Leaven Desire for Dessert

Judy Zeidler April 6, 2006

Something new for the holiday, use the charoset ingredients to make a Passover Fruit Cake filled with nuts and dried fruit that offers a tasty and a crunchy treat. It is similar to the Italian delicacy known as Panforte that originated in Sienna. The mixture is tossed together in a large bowl, spooned into parchment-lined baking pans, and baked for an hour and a half. The good news is that these loaves will easily keep for the eight days of the holiday.

Fritter Away Your Time for Chanukah

Judy Zeidler December 2, 2004

We just returned from a trip to Italy, concentrating on the provinces of Puglia and Campania close to Naples. It is a region that we enjoy because of the diversity of the foods and wines available.

Brisket for the Soul

Lisa J. Solomon September 9, 2004

Exploring the stack of old Jewish cookbooks and family recipes my mother brought to me when she visited from Atlanta, I found a note. On the top of a small white paper, in her handwriting, were the words Rosh Hashanah, and then the list; Apple Charlie, Challah, Kugel, Green Bean Salad, Brisket.

On Shabbat, Stay Cool as a Cucumber

Lisa J. Solomon August 5, 2004

Since they were Orthodox and didn\’t use appliances on the Sabbath, Oma had an array of simple but wonderful dishes she prepared in advance to be eaten cold. In the Miami heat, her Cucumber Dill Salad was one of my favorites.

Remembering Dad During Days of Awe

Lisa J. Solomon September 4, 2003

This Rosh Hashanah brings to a close the year in which my father died. For this reason, and many others, I am grateful that the Jewish New Year is marked not by parties, but by days and weeks preceding and following of self-evaluation, quiet contemplation and prayers for blessings in the coming year.

A Tuna After Atonement

Judy Zeidler September 12, 2002

Yom Kippur, the Day of Atonement, is a holiday for serious fasting — no food or drink for 24 hours.

When Everything Goes to Pot

Linda Morel September 12, 2002

In America, the land of excess calories, boiled chicken has a bad reputation. People much prefer their chicken fried, barbecued or sautéed.

Noshin’ Beyond Hamantashen

Judy Zeidler February 21, 2002

Our family celebrates all of the Jewish holidays together, but Purim seems to be everyone\’s favorite.

Breaking the Fast

Judy Zeidler October 5, 2000

Yom Kippur, the Day of Atonement, begins at sundown on Sunday, Oct. 8, during which time a strict fast is observed.

A Modern Mom Confronts Passover

Jane Ulman April 13, 2000

Why is this night different from all other nights?
This night is different because I, a person who equates working in the kitchen with working on a chain gang, cook most of the multicourse Passover meal. Singlehandedly and from scratch, I might add.

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