Matzah Meal Popovers
These Passover popovers are good served warm with butter, and they're great for making kosher-for-Passover "sandwiches" with tuna, or whatever filling you like.
Matzah Candy Buttercrunch
This wildly popular Passover candy appeared on Rabbi Phyllis Sommer's popular blog Ima On and Off the Bima and can trace its origin to Canadian Jewish cooking authority Marcy Goldman.
Mimouna, a Unique Moroccan Jewish Tradition
All I Need Is a Miracle
It was the winter of 1999 in Israel, and my sister had come to visit me while I lived there. We planned a trip to Masada and everyone told us that we should leave near sunrise in order to hike up at the coolest part of the day. Did we listen? No.
Is Time Ours or Is It God's?
In Parashat Emor, the verses in Leviticus 23:1-44 name and describe the sacred times of the Jewish calendar: Shabbat, Rosh HaShanah, Yom Kippur, and the Pilgrimage Festivals of Pesach, Shavuot, and Sukkot. Time becomes a holy thing, and the "normalcy" of time — of one day being no different than any other — is forever differentiated by the weekly Sabbath and by these special festive days.
What It Means To Be Prepared
In this week’s Torah portion, Parashat Bo, the Israelites are given precise directions for how to prepare and eat the Passover sacrifice. The text describes what kind of animal to bring (a yearling lamb or baby goat without blemish) and who should eat it (each family, gathered together as a household). The Torah explains how the sacrifice should be prepared (roasted over an open fire, cooked or served with unleavened bread and bitter herbs). And it gives instructions for when the Israelites should eat the sacrifice (at night, leaving nothing behind until morning). The text not only describes how the Israelites should prepare the meat of the sacrifice, but also how they were to prepare themselves: