Musings from Students of the Pardes Institute of Jewish Studies in Jerusalem
Posted on April 23, 2013 by Naomi Bilmes
From my blog: I really need to write a blog post right now, but I must first overcome many obstacles. The above statement has two parts. I should know what they’re called because I was an English major, but thankfully, I managed to receive my degree without taking a single grammar class. So, there might Continue Reading »
Posted on April 18, 2013 by Leah Kahn
A fun soup for spring with some mexican flavors that we can’t get at restaurants in Jerusalem!
Posted on January 21, 2013 by Leah Kahn
This recipe has some middle eastern flair but is also a good recipe for spring because it has some detoxifying ingredients, especially in the greens. There is also a great deal of fiber in the beans and red rice, and if you are sick of tahini, this recipe offers a new spin on the middle Continue Reading »
Posted on January 2, 2013 by The Director of Digital Media
Whitney Fisch (year ’08-’09) at Jewhungry wrote a ‘Shout Out’ to Pardes in this blog post… We’ll be checking back in with her for more great recipes 🙂 It’s Sunday and I’m not going to work tomorrow. Wait. Waaaait wait wait. Before I even get into anything we have to take a moment of silence Continue Reading »
Posted on December 27, 2012 by Leah Kahn
For those of you who think being vegan means eating carrots and seeds all the time, this recipe should help to quickly dispel that crazy myth! These sloppy joes are full of flavor, and the best part is you can use 2 thick slices of challah as the bread. I suggest Garlic Curry Fries as Continue Reading »
Posted on November 16, 2012 by Aliza Geller
When I was asked to write a Dvar Torah for Parshat Toldot, two memories came to mind: The first, was from when I was in forth grade, at Solomon Schechter of Bergen County, in New Milford, New Jersey. For certain Parshiot, we were assigned to do a project, Parshat Toldot was mine. I made my Continue Reading »
Posted on December 25, 2011 by Sean L.
I was curious about why there are so few hard cheeses in this region, and after investigation, I started looking into making soft cheeses and realized just how easy it is to make yogurt (which can be Lebnah, or even a nice replacement for cream cheese). I’ve told a few people that I make yogurt, and Continue Reading »
Posted on November 18, 2010 by Jean
This year, Thanksgiving falls on November 25th. What does this mean for Jews? The best meal of the year! Is there anything better than getting up early to spend the entire day cooking Thanksgiving dinner? Or the companionship of everyone gathered in the kitchen, chatting and joking and watching dinner unfold? Of course, you must Continue Reading »
Posted on September 21, 2010 by Chef David
In response to a number of requests for the recipe for the Stuffed Cabbage Casserole served today at Community Lunch, I am venturing into the unknown (for me at least!) world of blogging as a means of providing the recipe to those interested. I hope to use this medium in the future to post more Continue Reading »
