This Moroccan-inspired dish is a perfect way to reap the bounty of wonderful vegetables available during the Sukkot season. It also makes a beautiful, edible centerpiece for your dinner table in the sukkah.
Stuffed grape leaves and cabbage are ubiquitous - and used with great variety - in the cuisines of the Jews throughout the Diaspora. In this dish, the combination of sweet spices along with pine nuts and raisins demonstrates a strong Arab influence.
Kol ha'Olam - the whole world was glued to Boston this week. The beautiful weekend, followed by an amazing race, with perfect running conditions. The only heartbreak, we thought, being the hills of Newton. Kol ha'Olam - the whole world gathered to cheer on world-class athletes, a world-class race course, with world-class fans. Kol ha'Olam - we know that in this whole world, we are not the only ones who face and fear tragedies like this and yet, Kol ha'Olam - it feels today in our whole world of Boston that we are under siege, and we are scared and we fear for our safety, for the safety of our loved ones, and for the safety of those we don't even know.
In the game “Truth-or-Dare,” I choose “truth” nearly every time. I’m not much of a dare-taker. Thus, if you and I were playing “Special Edition Truth-or-Dare: High Holy Days,” I would confess that the prayer Avinu Malkeinu provides me with both my second-favorite liturgical moment and my second-greatest pet peeve of the year’s liturgy. (Note: Even though I may have to repent for it, I will leave you in suspense about my favorite liturgical moment and my greatest liturgical pet peeve. Also, “Special Edition Truth-or-Dare: High Holy Days” is fictional, although I hereby declare copyright in the event Mattel or Hasbro comes knocking at my door.)
Growing up in rural Massachusetts, Judaism held a much different context in my life than it does now. Until college, I did Judaism, mimicking the motions of being a "good Jew." I didn't combine milk and meat in my house because my father told me not to.