While this was the third year for Kosher World, it was the first time the show joined with the ethnic and halal markets, under the umbrella of the World Ethnic Market.
Kayaking, catamarans and savory kabobs are all on the menu at the kosher Club Med program in Ixtapa, Mexico. The weather is warm, the sunsets are spectacular and the meals are to \”live for.\”
For many years, my daughter and I were lucky to be invited out for Passover. Besides joining a big group of people, and sampling a variety of Passover foods, I relished the added benefit of not having to plan, shop and cook for the daunting seder (first and second night) meals.
With flavorful and fun recipes that use ingredients and combinations far from what used to be considered traditional Jewish cooking — think Juniper Berry and Peppercorn Crusted Skirt Steak with Spiced Onions — this book can add flare to a tired repertoire for both connoisseurs and amateurs.
By using your imagination and listening to the tried-and-true advice of the experts, you can create a stylish and sophisticated Passover seder that will have your guests wishing for another invitation next year.
The first time Tina Wasserman prepared gefilte fish for Passover, it smelled up her whole house. The fish was past its prime, but it wasn\’t spoiled, so \”it didn\’t make my family sick,\” she said. But still, the experience was so horrifying that she didn\’t attempt to prepare gefilte fish again for many years. Since then, Wasserman, who is Reform Judaism Magazine\’s food columnist, has learned a thing or two about gefilte fish.
Why is this night different from all other nights? For one thing, it\’s the food — or, rather, the food that\’s featured on television. But there\’s also plenty of food for thought in the form of Passover-related travel and Jewish news features.
President Bush is declaring his hope for a Palestinian state loud and clear, and no wonder — it\’s almost the price of entry to the alliance with Europe that he urgently wants to revive.
t\’s not that Jeanne Weiner wanted Aunt Leonie\’s Indian Tree dishes for herself. She hadn\’t used the hand-painted china in five years — since just before her husband died — and last Passover she was on the verge of giving the entire service for 31 to her daughter Joelle Keene, who had taken charge of the family seder.
But when it came to actually giving up the china, she balked. And even though this year she is making the transfer, these dishes — more than the Thanksgiving dishes or all the furniture she gave to her daughters — call up a wave of emotion and tears.
There\’s something very ironic about Pesach. Why is it that getting ready to celebrate our liberation from slavery involves so much hard work?
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