Teacher blog

photo taken by Su-Lin, taken on September 22, 2006, CC licensing

photo taken by Victor Bayon, on November 22, 2009, CC licensing

photo taken by Allie Coremin, on January 10, 2011, CC licensing

Adapted from The Sephardi Culinary Tradition by Elsie Menasce (The Sephardic Cookbook Corporation, South Africa, 1984)

photo taken by powerplantop, on July 13, 2013, CC licensing.

Like other people, Jews play Charades and Scrabble, Clue and cards. My own family is particularly fond of Trivial Pursuit. But I think by far the most popular parlor game among Jews—whether from New York, Budapest, Istanbul or Tel Aviv--is “Jew Who.”

photo taken by Rebecca Siegel, on March 2, 2009, CC licensing

(from Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations, by Jayne Cohen, available in print and e-book formats)

Bread has always been the heart of the Jewish meal. When the benediction over the bread is made, it is unnecessary to recite prayers over any of the other foods eaten.

photo taken by FoodMayhem.com, on April 12, 2009, CC licensing

This article first appeared, in a slightly different form, in Jewish Woman Magazine, Spring 2012

            We’ve heard all their adjectives: ethereal, gossamer, featherweight. Lovers of the lightest matzoh balls are a smug lot.

photo taken by Joshua Bousel, on  April 12, 2006, CC licensing

For those who can’t make up their minds about using chicken fat and prefer a delicate matzoh ball, these are a great choice: the only fat here comes from the egg yolks. Eliminating the fat and separating the eggs make for a very light dumpling where the wheaty flavor shines through delicately.

Serves about 8

4 large eggs, separated

photo taken by Art Siegel, on October 13, 2007, CC licensing

A larger amount of fat or oil will give you richer-tasting, creamier matzoh balls  that are slightly denser and heavier; using less will yield dumplings that are lighter and  more delicate. So choose the amount of fat according to your preference.