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  • At Sukkot, the comfort of meat stews

    With Sukkot approaching, the wisdom of cooking comfort foods like meat stews becomes simple: What could be more satisfying on cool autumn nights?

  • Serving up a family’s past on a plate

    A former court reporter dips into her family’s past to provide not only Jewish recipes but a nostalgic view of bygone times.

  • Recipes to beat the Yom Kippur rush

    It isn’t easy to conclude a meal on the eve of Yom Kippur with enough leeway to arrive at synagogue for the Kol Nidre service. These recipes can help.

  • Cold soups for Shavuot

    In the days before air conditioning, Jews adored dairy soups, beginning at Shavuot and continuing throughout the summer. Here are some recipes that recall a bygone era.

  • Breakfast pastries for Purim

    Since themes are popular for Purim gift baskets and everyone appreciates the warmth of a cozy breakfast, try baking muffins, scones or coffee cake for family and friends.

  • Text: Olmert’s speech at Herzliya

    Ehud Olmert’s speech at the Herzliya Conference in Israel, Jan. 23, 2008.

  • Cookbook brings roots to the table

    For Doris Schechter, writing a cookbook about her beloved grandmother turned out to be a bittersweet journey that reaped valuable lessons.

  • Dairy works for Sukkot dinners, too

    Many Jews will consume milk and cheese for breakfast and lunch during Sukkot’s eight days, but there’s no Jewish law that says dairy is taboo for the main meal of the harvest festival.

  • Fruits, veggies break up break-fast routine

    Augmenting bagels, lox and kugels at the break-fast table, seasonal produce is tempting but unlikely to lead to excess.

  • Baking without butter on Rosh Hashanah

    Home bakers can produce luscious Rosh Hashanah desserts equal if not better in taste than their buttery counterparts without margarine.