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Jewish Holidays

The Seder: Birth of the Chesed Community

March 24, 2009, by

Based on a commentary in the new Haggadah, The Seder Night: An Exalted Evening, with the commentary of “the Rav”, Rabbi Joseph Soloveitchik . Compiled by Rabbi Simon Posner. The birth of the chesed community – of a nation within which people unite, care for each other, share what they possess—is symbolized by the korban […]

Korech: The “Matzah Rap”

March 24, 2009, by

Hillel read the words of the Torah about the Pesach lamb, “on matzah and bitter herbs you shall eat it,” and he took it literally. And so the sandwich was invented. When we look at the many commandments that we have to keep we find that they are multiple expressions of a single spiritual path, […]

Falling Through The Cracks

March 23, 2009, by

We all know the expression. We try our hardest and make our best efforts, but in spite of it all, some things just “fall through the cracks”. It happens in our shuls as well. It may be a guest, a parent visiting from Israel, a new family, or even a quiet member who is overlooked. […]

Passover Safety Tips

March 23, 2009, by

Provided by the New York Board of Rabbis The week prior to Pesach is a high scald and burn time within the Jewish community. Special burn prevention care needs to be taken at this time. 1. Never allow children near boiling water when cleaning for Pesach. Adults need to take extra precautions at this time […]

Passover: Creative Cooking

March 23, 2009, by

Most dishes we think of as “Jewish food” are delicious borrowings from whatever country our ancestors happened to find themselves in, but one of the very few foods that Jews actually did invent is matzoh, the unleavened cakes the Hebrew slaves ate in their haste to depart Egypt. Today strict rabbinical rules govern every aspect […]

Pesach Onion Kugel

March 19, 2009, by

6 eggs 2 cups chopped onion 1/3 cup oil 1/2 cup matzah meal 1-1/4 tsp salt 1/4 tsp pepper Beat eggs until light. Stir in onions, oil, matzo meal, salt and pepper. Pour into a well-oiled 14 x 5-inch loaf pan. Bake in a preheated 375 degree F oven for 35 to 40 minutes. Serves […]

Pesach Beets and Sweets

March 19, 2009, by

With the cleaning and scrubbing well underway (oh, to be finished) it is now time to concentrate on the kitchen, and the preparation of those special Pesach foods. Since beets are one of the most widely and traditionally used vegetable at this time of year, we will focus on them (and sneak in a little […]

Passover Memories Then and Now

March 19, 2009, by

My favorite recipes are those that stand the test of time, especially family recipes that are passed down from generation to generation. Each family has their own special food memories as food has the power to transport us back in time to life’s special occasions and the holidays from days gone by. When I was […]

Passover in Paris

March 19, 2009, by

During our years in France, my husband and I had the opportunity to explore French Jewish cuisine and to attend Parisian Passover Seders. Most of the Jews in France are either of North African or Ashkenazi origin, and the taste of both groups was apparent in our holiday fare. Although tradition dictates much of the […]

Make Ahead Dishes for Passover

March 19, 2009, by

So much to cook. So little time. This year the first night of Passover is April 8th, a Wednesday. Add a second Seder and Shabbat and we have to prepare meals for three holiday days in a row. If you work outside the home or have small children to care for or you’re just plain […]

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