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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.
Hanukkah Matters
On Wednesday morning, as the Jews of America prepared for the beginning of the holiday that evening, the New York Times published on its op-ed page a rant written by Howard Jacobson.
Black Friday
On "Black Friday," I went to the mall, and for the first time since my conversion many years ago, I felt an empty pit in my stomach.
How to Organize a Hanukkah Bazaar
Hanukkah, which begin at sundown on December 6th, seems far off – but it isn’t too early for your congregation, sisterhood, or brotherhood to start planning a Hanukkah fundraiser.
Sharing the Miracle of Jewish Joy
Conversations about Hanukkah are few and far between in our ancient texts; most of what the Talmud records about Hanukkah is within a few pages in the tractate called Shabbat. But, as is so often the case, those millennia-old words have grown in significance as we prepare for Hanukkah.
New Year, Same Me: Finding the Diamond Within
As Jews, we have the opportunity to celebrate the New Year not once, but several times. The Jewish year has four different New Year celebrations: Rosh HaShanah, Passover, Tu BiShvat, and Elul. Many Jews also celebrate the Gregorian New Year in January. That means we get five opportunities every year to do an accounting of our soul (cheshbon hanefesh) and make resolutions for growth and betterment.
Isfenğ (The Andalusian Donut)
This fried pastry is common among Jews and Muslims, especially in Morocco and Israel.
Maqrūt (Fried Diamonds with Dates and Walnuts)
This is another type of fried honey pastry common to Jews and Muslims from Morocco.
Beyond Sufganiyot and Latkes: 6 Delicious Recipes to Add Some Sephardic Flavor to Your Table
As Hanukkah is deeply entwined with food, especially fried food, we've found some delicious Sephardic recipes to add to your celebration, sourced with permission from Hélène Jawhara Piñer's cookbook, Sephardi: Cooking the History.