Cooking New Recipes for a New Year - The Jew and the Carrot
Since arriving in California twelve months ago, I’ve tried the dry flesh of Chinese Jujubes, zest from the green and orange Yuzu lemons, ventured the tendrils of the Buddha’s hand and tried no less than 100 varieties of stone fruits. For this dedicated fruit lover, all of this is marvelous.
A ‘Knead’ To Bake
Every spring, after she finishes scrubbing and scraping the kitchen for Passover, Rabbi Ruth Abusch-Magder can’t help but rejoice. But for her, the celebration isn’t merely a private utterance of gratitude, but a full-blown party.