Bread Kugel with Dried Fruit and Sun-Dried Tomatoes
Combines many of the flavors and foods found in Spain and Portugal with the classic technique for making a bread kugel.
Vegetarian Mushroom Barley Soup
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.
Challah “Babka” Bread Pudding
This recipe is a twist on classic babka. Instead of being made with challah dough, it is made from the baked challah!
Breaded Chicken Schnitzel
Challah Cheese Souffle
This non-collapsing soufflé is perfect to make with younger children with short attention spans.
The Seder of Welcoming Shabbat
Dr. Ron Wolfson, in his book, Shabbat: The Family Guide to Preparing for and Celebrating the Sabbath, appropriately notes that while there are specific rituals that are part of every Shabbat, each Shabbat experience is different.
Sacrifice: A Poem for the Akedah
Genesis 22:1-24, the story of God testing Abraham by instructing him to sacrifice Isaac on Mount Moriah, is known as the Akedah.
Reflecting Back and Projecting Forward: A Look at the Music of Our Shabbat Services
Just as God's relationships with key characters in the Torah (e.g., Moses, our forefathers and foremothers) are unique, so are our relationships to Jewish music vastly different in the way we each respond, as sounds vibrate within us and echo through our souls.
Shabbat in Israel: An Island in Time
Shabbat is an island in time. It is a chance to pause, reflect, and differentiate between the holy and the mundane.
"At a Good Hour": Waiting on My First Grandchild
At a good hour. At the right time. B’sha’ah tovah. That is the traditional Jewish response to learning about a pregnancy. Generally, in the United States, we say “Congratulations," "mazel tov," or "wonderful,” but Judaism says, “At a good hour."