This year at our Passover seder, I experienced something deeply powerful which I had not felt in the context of Passover before.
The use of sherry vinegar, cumin, and oranges speaks volumes about the Iberian influence on the cooking of South America.
Mandelbrot means “almond bread” in Yiddish, but its origins are the biscotti cookies that were created in Italy more than 700 years ago. This recipe is featured in Tina Wasserman's book, Entree to Judaism for Families filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.
For a people with just one God, we Jews sure do a lot of counting.
Three patriarchs, four matriarchs, six days of creation, eight nights of Hanukkah, 12 tribes, 40 years in the desert, 70 years in a life - 80 if we’re really robust. You get the picture…
I have never attended a Tikkun Leil Shavuot, a community gathering to study Torah all night on the holiday of Shavuot. This year, that will all change! On the evening of May 14, I plan to attend an all-night (or most-of-the-night) study session for Shavuot at my synagogue.
As we approach the Festival of Shavuot this coming week, tens of thousands of American Reform Jews will be fondly recalling a milestone moment in their own personal religious lives - their confirmation ceremonies.