It’s that time of year: when Christmas carols play nonstop everywhere you go. Here’s Laura Silver’s Jewish version of a classic carol—performed by classical singer Rachel Levine, too. Sing along!
Oy to the World: A Song for the Yule-Averse
About the Author
Laura Silver is an award-winning journalist whose writing on food and culture has appeared in the New York Times, the Forward, the Jerusalem Report and on NPR. The author of Knish: In Search of the Jewish Soul Food (Brandeis, 2014), she is considered the world’s leading knish expert.
Heavy on the Gratitude, Turkey Optional
Ari Weinzweig, co-founder of Zingerman’s Community of Businesses in Ann Arbor, won’t be hosting a huge Thanksgiving meal or eating turkey, but he will still indulge in a hearty serving of gratitude.
Echoes of L’Chaim at Expo Milano
Since May, and until the end of October, Milan has hosted Expo Milano, a world’s fair with 140 participating countries showcasing their technologies keeping with the theme of “Feeding the Planet, Energy for Life.”
Shab-basket Shalom!
August days call for outdoor eating. Pack your picnic basket with some of our recommended dishes or pick something up on the way. Just don’t forget Laura’s key tips to round it all out.
Three Corners, From All Corners
This Purim, Laura Silver turns to DC-area eateries for hamantashen inspiration beyond the traditional poppy seed, apricot and prune fillings. Spelt triangle filled with scrambled eggs or tofu, anyone?
Twelve Flicks for Knishmas
Dasher, Dancer, Prancer and…Knisher. There’s no reason your Christmas day menu should be limited to Chinese food. Warm, lumpy and cozy, a knish even has movies to go along with it.
Cranberry Orange Relish
If you do host a Chanukah party, you don’t have to make the latkes. What’s the big sacrilege about ordering in? Perhaps this is your tradition, or one you’d like to…
Nine Tips for the Best Chanukah Fest Yet
Don’t let the trauma of Chanukah parties of years past dissuade you—it’s possible to enjoy all the best of the holiday in a way that’s free of stress and of post-frying odors.
