On May 29, 70 people—families, couples, young children and babies—all gathered together to celebrate Shabbat. Who are these people and why is this unique?
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Passover is a great time to incorporate new customs and traditions that make sense for your family—maybe different dishes, readings from various haggadot and texts or even a Passover story skit.
My mother always made meatballs for Passover. For years I actually forgot about them. Then I thought, what wonderful comfort food to be included in my totally Ashkenazi Passover menu! This recipe is a compilation of ingredients from recipes in my old and tried recipe books from Montreal and my early days of marriage. They…
[THANKSGIVUKKAH] A first Thanksgiving didn’t seem difficult to do. So what if she’s Canadian? Maple syrup could only add to the dinner. But years later Marion Usher remembers blending different backgrounds and traditions can be bumpy.
In 1977, for my first Thanksgiving in the US, I served sour coleslaw, baked beans with hot dogs, Montreal’s famous smoked turkey and a pecan pie. The pie recipe was from my days in Canada and used maple syrup, a Quebec favorite. I really missed the mark with everything that day except this pie that…
Over the years, these latkes have become our family favorite. And they are perfect for blending Thanksgiving and Chanukah at the table.
Creamed onions seem to be less popular than they used to be, but my family and I adore them. Gently golden brown, each one delivers a little package of the perfect blending of savory with the sweetness of onions cooked slowly.
Who ever thought Brussels sprouts would be in demand by children! But my grandchildren love these and are willing to do battle with the adults at the table to get their fair share.
Whatever the background or religion of our childhoods, we carry memories of holidays past. Combining old and new foods and rituals breathes life into the memories we are making now with our families.
I know the ingredients are rather dated and seem overly simple, but you will not regret making the brisket this way. The gravy is rich and has a sweet and savory taste. You must use the wine because the sugar in it makes the brisket tender. This dish is absolutely best prepared a day in…