Tuesday, August 20, 2019 -
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Views on Israel: Part 1 Tel Aviv/Jaffa

It’s been a little quiet both here on the blog as well as on our Facebook page – but with good reason. As regular readers will know, I’ve been...

Depression cooking

There’s a saying that goes: Fast. Cheap. Good. Pick any two. The meaning is clear. You can have cheap and fast, but it won’t be good. Cheap and good, but it...

Classic Jewish dishes

Two weeks and counting… Rosh Hashana, the Jewish New Year, is arriving on the evening of September 8th. So four meals — two evening, two daytime — which means...

Rosh Hashanah seder

When you hear the word “seder” what comes to mind? Matzah, wine, saltwater: in one word, Passover. But there’s also the lesser known Rosh Hashanah...

The perfect flourless chocolate cake

Chocolate, butter, eggs, sugar. Four ingredients. That’s all it takes to create the perfectly moist, dense and, lucky for us, chametz-free cake. No substitutes,...

Quinoa, amaranth, teff, oh my!

Here’s the thing about Passover. If you’re a meat eater, you’re golden. Steak and potatoes twice a day? Like winning the lottery. Add a couple of fried...

Get creative with Passover’s eggs

By Linda Morel, JTA NEW YORK —— I start Passover food shopping by buying six dozen eggs, but it’s never enough. Inevitably I return to the store at least twice,...

Links to…Purim spoofs

It’s that time of year again – spoofs, gags, jokes, all kinds of mischief. At the IJN we’ve published this week our annual Purim spoof, written by our...

Chanukah recipes, revisited

Latkes: Wonderful, classic recipe. The russets worked great. Having no cheesecloth handy, we squeezed out the liquid using a thin cloth napkin. We did, however,...

Oy Chanukah, oy Chanukah

With Chanukah just around the corner, it’s to stock up on oil, potatoes, flour, yeast, raspberry preserves, apples — all the ingredients you need for latkes and...