Just back from Italy, I was inspired by the foods served at our favorite restaurants. My Chanukah menu this year is a travelogue of those culinary experiences.
All-inclusive Passover hotel programs cost anywhere from $1,200 to $3,000 per person and take place all over the country -- from ski resorts in Utah to the legendary scene in Miami. Most have one thing in common: Lots and lots of good food.
In biblical times, long stalks of barley and lush fields of green garlic signaled that Passover was near. The holiday's food was a reflection of the harvest.
In today's industrialized society, where our foods are imported from around the world, seasons and their unique foods often have become meaningless.
Chanukah, the Festival of Lights, is a time to recall the miracle that occurred more than 2,000 years ago, and celebrate the discovery of the small amount of oil that burned for eight days, the amount of time needed to prepare pure oil from the local olive trees to rekindle the flame. That miracle is the focus of the Chanukah celebration that begins at sundown Friday, Nov. 29. Was it also a miracle that this event occurred at this time, since the months of November and December are the usual time for the olive harvest?