Camp Recipe: Hamantaschen
Homemade Challah
Stuffed Peppers with Rice
Stuffed vegetables are hugely popular in Israel and this is a dish you can find at workingman restaurants and Shabbat tables across the country. On Fridays we can smell it cooking throughout our building. I prefer small peppers for stuffing as opposed to the large ones.
Pretzel Rolls
Crusty and chewy with big crystals of salt – these rolls are always a special treat!
Israeli Green Salad with Strawberries
Ramat Hasharon, where I live, was once famous for its strawberry fields.
Barbecued Pizza
Make Shabbat dinner a family activity with this recipe — after adults do the grilling, let kids do the decorating. Combine fresh mozzarella with summer fresh tomatoes and herbs on a pizza crust that's cooked on the grill.
Stories We Tell: The Grandfather, the Granddaughter and the Donkey
Stories We Tell: The Prince Who Thought he was a Rooster
On the Other Hand: Ten Minutes of Torah - Sh’lach L’cha: Judaism on the Fringes
What does it mean to be on the fringes of Judaism? Does Judaism allow for creativity, allowing those on the fringe who want, to be brought toward the center? Is Judaism open to different forms of expression?
On the Other Hand: Ten Minutes of Torah - P'kudei: The Individual and the Collective
What is the difference between individual spiritual experiences and collective experiences? Is one more powerful than the other? And, if so, what does that mean? Rabbi Rick Jacobs teaches how Parshat Pikudei highlights what can happen when communities become holy.