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   Food & Recipes
  SPRING ISSUE 2008  SUBSCRIBE

Sheilah Kaufman this month:
Exciting Flavors for Passover and Beyond
Remember the old song, "Don't Fence Me In"? I feel that way when it comes to Passover cooking. Every year I get the urge to break out and make my Passover menus as interesting and varied as those I serve the rest of the year, while adhering to the holiday dietary laws. I believe that I have come up with an exciting group of recipes. Read on to see if you agree.



Inspired Judaica
A few years ago, when Jennifer Rivlin Roberts of Atlanta was engaged to be married, she registered for Judaica at a local shop, but toiled to select pieces that reflected her taste—clean lines, inspired design and a contemporary feel. 

 

Character Role
Add a little character to the telling of the Exodus story at Seder with one or more delightful Muppet-like puppets from Chai Kids.


Student Aid
Matzoh alone doesn’t do the job if your child or grandchild can’t be home for Passover. 

The Taste of Memory

Preserving the food traditions of Aleppian Jews is Poopa Dweck’s passion.


Jewish Cooking, Reinvigorated 

Food is a metaphor for all that is delicious in life, for everything that we share with those we love.
—Jayne Cohen


Sushi for Seder

Cindy Fern Itzkowitz, owner and founder of Shabtai Kosher, has created a version of sushi that doesn’t need to be kept on a bed of ice, topped with shaved ginger or dipped in soy sauce.


 A Week in Provence

At the end of a trying work week, do you sometimes dream of escaping to Provence or Tuscany with their azure skies, picturesque architecture and flavorful cuisine?



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