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“It’s been two years since I started my Shlichut,” Ron Lugasy wrote last August. She was about to leave Omaha during what had been a challenging last phase of her time here. Her mission was to create meaningful connections between the community of Omaha and Israel: “from lectures to activiti…

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Among the Abrahamic faiths of the world, Judaism, Christianity and Islam, one book occupies the same central position. Some call it the Holy Bible or simply the Bible, some prefer to call part of it the Old Testament, and some in a more historical manner call it the Five Books of Moses. But …

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Beth El Synagogue continues to cook delicious, worldly inspired cuisine and kosher meals for not only Beth El members, but for the entire Omaha community. Beth El’s Kitchen, led by Chef and Catering Manager Mike Newell, continues to serve more than 100 meals for holidays and just to provide …

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   This week, I made latkes for the first time in ten years.

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This is something my grandma, Frances Kraft, would make and now my mom, Joan Kraft, makes.  The grandkids, my son Alex included, request these often (and sometimes payment for chores is with cottage cheese pancakes).

   This is a near-weekly Shabbat standard at Saba’s house and a holiday wouldn’t be a holiday without it. No matter how many times I follow the recipe to the letter, it always comes out delicious, but not quite as good as Safta’s.

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   Our Rosh Hashanah table always features a wide array of fresh, simple and tasty salads. Sure to please the palate, these also add bright splashes of color to the table and contain symbolic foods meaningful to the Holiday. These are also easy to adjust up or down to fit the size of your ga…

Look no further for a delicious dessert for Rosh Hashanah. Always a big hit at our house, these individual oatmeal cookie like cups hold sweet tender apple crisp filling. The recipe originally called for a caramel sauce drizzle, but we prefer a drizzle of thick raw honey from locally owned “…

There are few food combinations that remind me as much of my childhood as chocolate & orange. As much as the 6-year-old me hated orange marmalade on toast, add it to any cake and it’s a very different story. For this recipe, you start with a store-bought cake mix, and whatever comes afte…

Many of us enjoy Ron Lugasy’s cooking segments, which have been popping up on Facebook on a regular basis. Below is the recipe for the Israeli dessert she made for Shavuot.

This year’s Jewish Press Volunteer of the Year is Andy Isaacson. Because we are social distancing, there was no get-together-in-person, so we’re finding different ways to say ‘Thank You.’

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When the temperature hits 90, it can be hard to motivate one's self to prepare food. This salad is easy, can be made ahead and eaten over several days; because the base is raw, green cabbage, it doesn't wilt so fast, as long as you keep it in the fridge. And I promise, you won't even break a sweat.

Chaya Rappoport   This recipe originally appeared on The Nosher. If I’m hosting brunch, it’s a pretty sure bet that I’ll make shakshuka. Saucy, spicy and runny with egg, it’s a universally beloved dish that, to its credit (and my eternal disappointment), never yields leftovers when I make it, a sure testament to its popularity. […]