Galilee Diary: New Grain
Driving across the Jezreel Valley these days, you can't miss the biblical echoes of the landscape. On Pesach we are to eat only cereal products made from the last year's harvest, baked with no leavening – and at the same time we are to clean out completely any remnants of any grain products from the old supply.
Celebrating 40 Years of Women on the Bimah
This month, we celebrate “40 Years of Women on the Bimah,” leading up the 40th anniversary of Rabbi Sally Priesand’s historic ordination as the first female rabbi in the United States.
An Historic First: Ordaining Our Cantors
Next month may mark the 40th anniversary of women in the American rabbinate, but another historic event is taking place this weekend: On Sunday, six graduates of Hebrew Union College-Jewish Institute of Religion wil
Women in the Rabbinate: Equal Leaders in Our Community
"Men Can Be Rabbis?!"
“Who’s that guy?” I asked my mom.
“He’s the rabbi,” she answered. I stared up at my mom, with a blank gaze on my face.
When I was eight years old, my family joined a synagogue for the first time.
Counting Up and Counting Down
We are four weeks into the Counting of the Omer, the period of seven weeks between Passover and Shavuot.
Salmon with Pink Peppercorn Citrus Sauce
Chocolate Chip Cappuccino Brownies
The expulsion from Spain and Portugal at the end of the fifteenth century sent many Jews fleeing to Holland, Brazil, and the Far East.
Almond Poppy Seed Pound Cake
Use leftover hamantaschen filling in this delicious poppy seed cake!
Haman's Ears
This recipe is a variation of fried Italian dough, which was commonly prepared in Italian kitchens, but had no association with Purim. It is a perfect example of one ethnic holiday custom infiltrating general society.