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.
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.
Tu BiShvat (Jewish Arbor Day) is the time of year when Israeli schoolchildren plant trees. Perhaps it’s no coincidence that a teacher instituted the tree-planting custom.
When a wildfire leveled my home when I was 20, I fell into a deep depression. Later, when I began to re-engage, I started to associate my emergence with Tu BiShvat.
Miraculously, a delicate network of threads is emerging amongst us, linking us heart to heart.
I love Tu BiShvat’s low-key preparation: no sermons, no sukkah, and no kitchen turned upside down. Quick trips for food and wine, and I’m all set.