Grilled Steak with Chimichurri Sauce and Orange Slices
The use of sherry vinegar, cumin, and oranges speaks volumes about the Iberian influence on the cooking of South America.
Techina Cookies
My husband introduced me to techina (tahini), a staple found in most Israeli kitchens, as soon as we made aliyah in 1992.
Simultaneous Joy and Pain: The Wisdom of the Counting of the Omer
This year at our Passover seder, I experienced something deeply powerful which I had not felt in the context of Passover before.
The Shabbat Spice: Why Friday Night Dinner Tastes So Much Better
One day, my daughter walked into the house after attending preschool.
“What’s wrong?” she asked incredulously.
“Why?” I responded, “Is something wrong?”
“Well,” my very bright 3-year-old answered, “the house smells like Shabbat and I know that today is not Shabbat.”
Experiencing Rosh Chodesh at the Kotel
This morning, we went to the Western Wall to pray with Women of the Wall for Rosh Chodesh Sivan, the festival celebrating the new month.
Making Shabbat Holy
When my mother was alive, she neither checked email nor opened snail mail on Shabbat. Whatever missives – real or virtual – awaited her, she knew, would still be there once Shabbat had ended. This minhag was her way to step back and set the day apart.
How Shabbat is Like a Snowstorm
This morning I met again with my usual cohort of Jewish clergy who study sacred texts together each week in the coffee shop.
The Music of N’ilah – Part One
By Cantor Barbara R. Finn