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soup

Celebrating Sukkot, remembering Africa

There’s a certain bittersweetness to the festival of Sukkot. On the one hand, it’s z’man simchateinu, the season of our rejoicing: In ancient Israel, it marked the end of the harvest season, the time when the storehouses were full of sustenance for the coming agricultural year, the time of thanksgiving. We celebrate that today with wonderful meals for friends and family in our own sukkahs — a time of warmth, conviviality, plenty.

Soups are super for the sukkah

Cold or hot, soup is ideal for the sukkah. What better way to warm up on a chilly night or cool off on a warm afternoon?

Thinking Outside the Matzah Ball Box

When the Israelites rushed out of Egypt, Pharaoh’s men on their heels, they hurriedly bundled their belongings, food included, to carry as much as they could on their backs and donkeys. Seeking to nourish themselves throughout their desert journey to the Promised Land, they rolled together unleavened bread crumbs, eggs and oil to create a round, nutritious finger food. They heated these in water jugs, along with chicken bone scraps, to preserve them and give them flavor. And that’s how matzah ball soup was born.

Roll Away Hunger

Yom Kippur\’s break the fast is the most anticipated meal of the year. Of course, it\’s because we\’re starving; we\’ve been fantasizing about that first bite for the last 25 hours.

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Shabbat dinner, right in your inbox.

More news and opinions than at a Shabbat dinner, right in your inbox.

More news and opinions than at a Shabbat dinner, right in your inbox.