Doing Jewish

It’s what we do every day. Whether it’s the food we favor…a bagel with shmear… or the drive to repair the world…tikkun olam, we Jews are there, especially in Rockland County. We plan to bring Doing Jewish to you every Friday. Sometimes it’ll be fun, sometimes it’ll be serious.

Vegetarian Chopped Liver

Vegetarian Chopped Liver

Men Who Cook
Congregation Sons of Israel, Upper Nyack

Courtesy of Ira Oustatcher 

  • 2 T. vegetable oil
  • 1 large onion,
  • chopped 1 C. toasted walnuts
  • 4 peeled hard-boiled eggs, divided
  • 1 15 oz. can peas, drained
  • Salt and pepper to taste


Heat the oil in a ski…

D’var Torah from Rabbi Elchanan Weinbach

Maimonides, in his book of commandments, lists one of them this way. Walk in the ways of God. Check out Rabbi Weinbach explaining how we do that both as individuals and as a community...kind of like what we're doing now, especially.  

Summertime Trifle

There may be such a thing as a dessert that doesn't work. We don't think this is one of them. This take on a traditional trifle is a perfect dessert for any Fourth of July celebration. It's simple and can be made by someone for whom the kitchen is not the favorite room in the house. If…

D’var Torah from Rabbi Ami Hersh

Rabbi Ami Hersh, Camp Director, Ramah Day Camp in Nyack, and Rabbi at Orangetown Jewish Center, has a short and sweet D’var Torah—words of wisdom from the weekly Torah portion—for us. Check it out.

Easy Peasy Sesame Noodles

This week's recipe comes from a very talented woman. Not only is Amy Kanarek (full disclosure: she's the wife of Barry Kanarek, director of Federation's Life & Legacy and Adult Education), a talented designer of artisan jewelry, but she's also a talented chef. According to Barry, this dish…