March 27, 2015 / 7th of Nissan, 5775
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5787 Blog Posts

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    We’re hosting the Chanukah party again! Last year the cleanup took three days, and even now the kiddish cups still have a faint smell of tequila. Why do we do this to ourselves? Because parties are holy! Don’t believe me? Read on:   1. People meet each other and flirt at... Read More
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  • Me_1.jpg
    Mixed media artist Cynthia Brody is having an exclusive exhibit of her work at the Multicultural Arts Center in Cambridge from Dec. 4, 2014, through Feb. 9, 2015. An opening reception will be held on Monday, Dec. 8, from 6-8 p.m. at the center. I asked Cynthia, who also edited a... Read More
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  • Volunteerspotlight_miriam.jpg
    Miriam Fein first came into contact with JF&CS at five years old, when her family fled Romania and arrived in America as refugees.  “My aunt connected us with JF&CS – the agency had just started its New American Services program and through this program JF&CS found an... Read More
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  • Israel_soccer_ball.jpg
    With Israel’s drubbing of Bosnia and Herzegovina still fresh in my mind, it’s time for my semi-annual review of Israelis playing soccer in Europe. This list probably isn’t comprehensive, but it’s already long enough, and I offer it to you in order of what I find... Read More
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  • Cauliflower_latkes.jpg
    We all know it’s not nice to lie to your children. But withholding information is a different thing entirely. So if your kids are picky eaters, wait until they wolf down these latkes before you tell them they were made with, wait for it…cauliflower. Yep, cauliflower! I swear... Read More
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  • Sweetpotlatkesraita.jpg
    I’m a huge fan of the customary latke accoutrements of applesauce and sour cream, but why limit yourself? For something a little less traditional, I paired sweet potato and shallot latkes with a cucumber raita. Raita is an Indian condiment that’s a mix of yogurt, spices and... Read More
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  • Beetlatkes.jpg
    This recipe borrows the beet-and-dill pairing (and vibrant fuchsia color!) of borscht, the refreshing Russian soup. Since beets don’t release as much liquid as potatoes, you don’t have to squeeze them after grating, which expedites the preparation process. Just be careful... Read More
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  • Celeryrootappleandhoney.jpg
    Potatoes may be the most traditional type of latke, but other root vegetables, such as celery root, work well too. Celery root is that kind of ugly bulb you see in the grocery store. It’s not much to look at, but once it’s peeled, the flesh is firm and mellow. Its mild celery... Read More
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  • Cinnamonsugarlatkes.jpg
    Apples and latkes on Hanukkah are as classic as apples and honey on Rosh Hashanah. They’re usually served together but separate, by dolloping applesauce on top of a freshly fried latke. But why not incorporate apples into the latke? Here, tart Granny Smiths are mixed with the... Read More
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  • Gurlatkes2.jpg
    A few weeks ago, I had the pleasure of attending a cooking demo with Janna Gur, who was in Boston promoting her new cookbook, “Jewish Soul Food.” At the intimate demo, sponsored by the New Center for Arts & Culture, Gur prepared these thick latkes, which are packed... Read More
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