The Sacred Act of Unplugging: For Our Kids, For Ourselves
My 6-year-old son recently staged a one-man play in our kitchen. It had a simple plot – a mom with her face buried in her phone, tapping away at the keys while a kid tries to get her attention. “Tap, tap, tap… Mom. Mom. Mom…. tap, tap, tap. Mom, Mom, Mom. Tap, tap, tap. MOM! MOM!
A Cardinal's Synagogue Address: God's Will is for Peace
At some point in his or her career, every member of the clergy is called on to defend the efficacy of organized religion as a force for good.
Chicken Fesenjan with Walnuts and Pomegranate Syrup
This very famous Persian dish is considered a festive dish served for important occasions.
A Mother’s Love on Her Son’s Bar Mitzvah Day
Sanbat Wat (Ethiopian Shabbat Stew)
Often declared the national dish of Ethiopia, a wat is a stew, and doro wat is a spicy chicken stew eaten with one’s fingers using injera bread to scoop up the morsels of food and gravy and to temper the heat of the seasonings.
Chopped Liver
Another by-product of the Shabbat chicken - thank goodness those Eastern European Jews didn’t waste anything!
Round Challah
Normally, two loaves of elongated challah are served for Shabbat, but for the High Holidays a round challah, sometimes containing raisins, is customary.
Kasha Varnishkas
There is nothing like pot roast gravy on a pile of little brown granules mixed with golden fried onions and mushrooms to transport one back to the "good ol’ days".
Greek Psari Saganaki
Until World War II, the largest Jewish fishing fleet in the world was based in Thessaloniki. With more than 250 varieties of kosher fish swimming in the Mediterranean, Jewish cooks were only constrained by the size of the fish as to which cooking technique to employ.
Pumpkin Challah
An unconventional twist on traditional challah, this dough incorporates pumpkin pie spice and pumpkin purée.