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Nine Days, The

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Heightened mourning, uplifting visions and rejoicing with mitzvot
The first nine days of the month of Av, and also the morning of the tenth, The Temple was set ablaze on the afternoon of the ninth of Av, and burned through the tenth. are days of acute mourning for the destruction of the first and second Holy Temples. Du...
Question: I know that the days from the first until the ninth of Av are considered bad days for the Jewish people and that I should try not to have a court case during that time, as the mazal of the Jewish people is not so good. I was wondering, however, ...
Sweet Potato, Parsley, Feta, Sunflower Seeds & Grapes
I'm not big on quinoa salads in general. I don't like soggy grains (overdressed!) and I need the add-ins to be interesting enough that it doesn't just taste like quinoa with some little bits of no one's quite sure what... For me, this salad does it. Parsl...
These zucchini boats are filled with a flavorful ricotta mixture. As you can see, I filled them unevenly (some too much, some not enough), but it doesn't much matter. Zucchini are in season here, right now, and as we enter the Nine Days - the annual mourn...
I never know what to call these. They seem to go by many names: summer rolls, rice paper rolls, Vietnamese spring rolls … shall I continue? I wrote about my first attempt a few years ago, and if you haven’t made these before, head over there for more deta...
Tuna patties (sometimes called tuna cakes) are easy to pull off on short notice with ingredients you likely already have, which I think most of us are looking for at the moment. Here are some easy substitutes: I seasoned mine with chili-garlic sauce, but ...
Eggplant is an often under-appreciated vegetable. I go back and forth on it myself, but here it makes a great base for a pile of my favorite Middle Eastern flavors: tahini, silan, pomegranate, feta, and parsley. And it’s bright and eye-catching to boot! V...
Classic Israeli Egg Dish
Shakshuka is the perfect thing to make when you want something fresh and relatively quick that you can make with ingredients you probably already have in the house. Best of all, it works for breakfast, lunch, or dinner, and if you're having company on sho...
I won’t be one to say “never use jarred marinara again!” but I will suggest making your own if that’s going to be the hero or the main flavor of the dish. So if you’re layering it in a lasagna or using it in baked ziti, go ahead, use the jarred stuff. But...
The rhyme and reason behind the well established pre-Tisha B’Av ban on meat and wine is surprisingly vague and inconclusive – especially as Talmudic sources say nothing of the sort, and the tradition doesn't jibe with general mourning and bereavement prac...
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