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writing | Hadassah Magazine
Season to Taste: The Replacement
Hadassah Magazine, April, 2008
There are two schools of thought when it comes to Passover desserts, and each has pluses and minuses.
Season to Taste:
Salt, Herbs and Atonement
Hadassah Magazine, August/September, 2007
If Yom Kippur, which begins this year on the evening of September 21, is a time for doing away with one’s sins and ushering in the new Jewish year, then the pre-fast meal known traditionally as the se’uda ha-mafseket—literally, the stopping meal—is a good place to start.
Season to Taste:
Dinner Table Books
Hadassah Magazine, June/July, 2007
For the most part, the defining kosher cookbooks of previous generations were concerned with helping housewives prepare traditional food for Sabbath and holidays.
Season to Taste:
Fear of Frying
Hadassah Magazine, December, 2006
Who says fried food is bad for you? Truth be told, pretty much everyone. Even diets preaching everything in moderation do not leave much room for French fries, jelly doughnuts or tempura.
Season to Taste:
The Kosher Innovator
Hadassah Magazine, April, 2006
When kosher markets from Woodmere, New York, to Washington, D.C., began fielding requests for kosher-certified pomegranate syrup just before the 2003 High Holidays, it wasn’t a health craze fueling the demand.
Season to Taste:
Basic Kneads
Hadassah Magazine, February, 2006
It takes just one bread-borne disaster to make a fearful baker out of even the most comfortable cook. Like wine and cheese, bread is a living, breathing organism with a mysterious, unpredictable Jekyll-and-Hyde personality, capable of bringing both great joy and sincere misery to its maker.
Season To Taste:
The Soupman Cometh
Hadassah Magazine, December, 2005
Who knew that a series of Friday night dinners would be the inspiration for a burgeoning soup-making empire?
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