caprese salad

By Marshall Weiss, The Dayton Jewish Observer Vegetarian food brought Cantor Jenna Greenberg and Rabbi Josh Ginsberg together. The two met as students at the Jewish Theological Seminary in New York, when a classmate organized a singles dinner at a kosher vegetarian restaurant in Chinatown. Greenberg had become a vegetarianContinue Reading

flax soda bread

By Michael Natkin, Jewish Sound Correspondent When you want to serve bread with dinner, the two obvious options are to buy a nice artisan loaf, or make your own yeast bread — which is terrific, but not something we all make time for, or think about far enough in advance.Continue Reading

By Ben Sales, JTA World News Service TEL AVIV (JTA) — The music pounded, the liquor flowed, dancers filled the floor and khinkali meat dumplings and kababi skewers — staples of traditional Georgian cuisines — sat on almost every table. That was back in February, before Nana Shrier, the owner ofContinue Reading

By Michael Natkin, Jewish Sound Columnist Chimichurri is the quintessential sauce of Argentina, and deserves to be better known in the northerly climes. It is somewhat like an Italian pesto, but made from parsley, and without the cheese or nuts to thicken it. Like pesto, it comes together in aContinue Reading

Who let this guy into Disneyland?

By Ed Harris Recently, my wife and youngest son, Izzy, went to Los Angeles on midwinter school break. The first day of our vacation was spent at Disneyland. While at the Magic Kingdom I reminisced about my first Disney experience, at Disney World in Florida, which took place on aContinue Reading