Menu JTA Search

Omar Hayat RSS

Latest

  • Recipes: Latkes with peas

    NEW YORK, Oct. 14 (JTA) — “My grandmother used to make latkes from peas and other vegetables,” said the manager of a dental office in Manhattan, wishing he had the recipe. “Peas in latkes?” asked the dentist, whose parents emigrated here from Poland. “I’ve never heard of that!” Because people who love latkes consider their…

  • HOLIDAY FEATURE Serving food that conjures up memories of Sukkot from the past

    NEW YORK, Aug. 1 (JTA) — I can still picture the loosely constructed hut built behind my synagogue in New Rochelle, N.Y., every Sukkot. During my childhood, I’d reach for eggplants, red peppers and apples pinned to interior walls and hanging from branches entwined in its roof. I inhaled the scent of autumn air and…

  • HIGH HOLIDAYS FEATURE Chocolate torte and apple cake: Hold the Cremora for tasty desserts

    NEW YORK, July 7 (JTA) — To express joy at Rosh Hashanah, people usually serve their finest food. Traditionally, the menu revolves around turkey, brisket and veal. But people in kosher households can feel stress when they contemplate ending the meal with equal flourish. Without butter or cream, is it possible to create dazzling desserts?…

  • HIGH HOLIDAYS FEATURE Chocolate torte and apple cake: Hold the Cremora for tasty desserts

    NEW YORK, July 7 (JTA) — To express joy at Rosh Hashanah, people usually serve their finest food. Traditionally, the menu revolves around turkey, brisket and veal. But people in kosher households can feel stress when they contemplate ending the meal with equal flourish. Without butter or cream, is it possible to create dazzling desserts?…

  • Recipes for Shavuot — A vegetarian’s delight

    NEW YORK, April 22 (JTA) — Famous for dairy foods, Shavuot favors vegetarians. “It’s a big relief to browse around a table and know I can eat everything,” says a 20-something editorial assistant who hasn’t touched red meat in 10 years. At other holidays, her main course consists of side dishes. “Shavuot is the one…

  • PASSOVER FEATURE Removing the ‘affliction’ from Passover breakfasts

    NEW YORK, Feb. 28 (JTA) — “I don’t mind forgoing flour at Passover,” says a University of Pennsylvania graduate student, claiming that breakfast is the only time she misses it. “I get tired of eating matzah every morning.” Like Passover observers everywhere, she longs for a break in the breakfast routine. Because it is challenging…

  • HOLIDAY FEATURE Cookies and challah pudding: It’s not just hamantashen anymore

    NEW YORK, Feb. 4 (JTA) — “People go for themes these days,” says a mother from Manhattan’s Upper West Side, explaining how the custom of giving gifts at Purim has escalated since her childhood in the 1950s. Back then, people followed tradition: Family members in every household gave two foods to two people. Called portions,…

  • CHANUKAH FEATURE The Signature Dish of Chanukah, Potato Latkes, Hits the Big Time

    NEW YORK, Dec. 6 (JTA) — Potato latkes are Chanukah’s signature dish, not because of the potato — but because of the oil. Potatoes did not exist in the Holy Land when the ancient Israelites triumphed over the Syrians. During what may have been the region’s first oil crisis, a 24-hour supply of oil lasted…