Coming a month and a half before the spring equinox and two months before Passover, Tu BiShvat provides a glimmer of springtime at a time when winter can often be at its cruelest.
What makes for the perfect Purim-spiel? Cantor Marnie Camhi, who serves Temple Beth Miriam in Elberon, N.J., has become a bit of an expert.
This recipe is a variation of fried Italian dough, which was commonly prepared in Italian kitchens, but had no association with Purim. It is a perfect example of one ethnic holiday custom infiltrating general society.
Hamantaschen, the traditional triangular Ashkenazic Purim pastries, are typically a sweet treat. This recipe takes a savory approach, using spring herbs, a Persian favorite, to honor Esther and Mordechai’s heritage, as well as the season.
One favorite dish of the Ashkenazim that survived the move from the shtetl to North America was the hearty mushroom-potato-barley soup called krupnick.