Happy Adar, the Gateway to the Gateway to Spring!
"When Adar enters, joy increases!" So says the wisdom of our tradition (B. Ta'anit 29a.) Why?
Be Happy, It's Adar!
This year, we celebrate the beginning of the month of Adar between “Shabbat Shekalim” and the Shabbat when we read the Torah portion “Truma” (donation). Shabbat Shekalim reminds us that each and every one of us has an equal share in the amazing challenge that is the State of Israel.
Praying with Women of the Wall
Praying with the Women of the Wall is a very unique experience.
Galilee Diary: Winter
It is life we want, no more and no less than that, our own life feeding on our own vital sources, in the fields and under the skies of our homeland, a life based on our own physical and mental labors; we want vital energy and spiritual richness from this living source.
I'm Still Thinking About the Day I Chanted Torah at the Kotel
My mixed impressions about Rosh Chodesh Adar will still take some time to settle, but I feel enriched and empowered knowing that each small step is meaningful in the ongoing struggle for all Jews to feel welcome and respected at that holy space.
Baked Chicken with Barley
This classic Bulgarian Shabbat dish is delicious, comforting, and very easy to make.
Wine Jelly & Frosted Grapes
What better way is there to relax on a hot summer’s night than with a cheese board, wine jelly (a wonderfully sweet counterfoil to strong and earthy blue-veined or chevre cheeses), and a good bottle of wine (preferably from the wine country in northern Israel)?
1654 Barley Salad
This recipe was created in 2005 in celebration of the 350th anniversary of Jews in America – inspired by gardening techniques practiced in Plymouth, MA.
Mustacchioni - Miniature Chocolate Almond Tortes
Almond cultivation was among the primary occupations of Mediterranean Jews, and it was the Spanish Jews who first replaced flour with ground almonds in baking their tortas.
Spring Barley Risotto with Asparagus and Lemon
On Tu BiSh'vat it is customary to eat foods from these seven species: wheat, barley, grapes, figs, pomegranates, olives, and dates.
This recipe is more nutritious than typical risotto and has that same risotto consistency, plus the natural starch in the barley grain adds creaminess to the dish. The use of saffron mimics the classic Risotto Milanese, which some connect to the Venetian Jewish community.