Author Page: Judy Zeidler | Jewish Journal

Judy Zeidler

Latkes and farinata: Something familiar, something new

Published on December 17, 2008

Chef Akasha adds fresh twist to holiday traditions

Published on April 10, 2008

Akasha Richmond, a self-trained chef and artisan-style baker who has been catering events in the Los Angeles area for the past 20 years, shares some Passover recipes.

Top tastes of Purim wrapped up together

Published on March 20, 2008

The theme for our family Purim dinner this year will be blintzes, but the preparation will be a little different and will include ingredients that are symbolic for the holiday.

Chanukah menu dishes up a travelogue of treats

Published on November 22, 2007

Just back from Italy, I was inspired by the foods served at our favorite restaurants. My Chanukah menu this year is a travelogue of those culinary experiences.

A sukkah by the sea where produce is on the menu

Published on September 20, 2007

Ellen Hoffman and Neal Castleman live in a contemporary two-story home that covers a narrow lot in Malibu. We have been guests for several years at one of the dinners the couple host during Sukkot, which are held in a sukkah Castleman built on the only space available -- their rooftop patio overlooking the sea.

Is the pomegranate the perfect fruit?

Published on September 8, 2007

When I see pyramids of pomegranates displayed in a market it's difficult to deny them space in my shopping cart. Buy them at your local farmers market when they are in season since they keep for several weeks in a refrigerator.

Say ‘grazie’ for ricotta-filled Italian delights

Published on May 17, 2007

Shavuot begins exactly seven weeks after Passover and brings with it centuries of food traditions. Because some say milk and cheese symbolize the purity of the Torah, it is the festival when dairy foods are normally served. The holiday also celebrates the spring harvest, a time when a new crop of fresh vegetables and fruits begin to appear.

A sweet gefilte fish like his Polish grandma used to make

Published on March 22, 2007

Try these vegetarian delights— fit for a Persian queen

Published on March 1, 2007

Make a festive meal fit for your Maccabees

Published on December 14, 2006

It's important during Chanukah to teach children and grandchildren about Jewish traditions and to recall the miracle of the oil, when a one-day supply lasted for eight days, enough time until fresh oil could be made from the olive trees to keep the flame lit in the Holy Temple.

Easy smorgasbord to break the Yom Kippur fast

Published on September 28, 2006

Recipes for Yom Kippur.

Mark the New Year with late summer harvest menu

Published on September 14, 2006

Garden fresh food.

PASSOVER FOOD: Treats to Leaven Desire for Dessert

Published on April 6, 2006

Something new for the holiday, use the charoset ingredients to make a Passover Fruit Cake filled with nuts and dried fruit that offers a tasty and a crunchy treat. It is similar to the Italian delicacy known as Panforte that originated in Sienna. The mixture is tossed together in a large bowl, spooned into parchment-lined baking pans, and baked for an hour and a half. The good news is that these loaves will easily keep for the eight days of the holiday.

A Yummy Hat Trick of Triangle Treats

Published on March 9, 2006

The traditional shape of the quintessential Purim dessert, the hamantaschen, is a three-cornered filled pastry. Some say it even looks like George Washington's hat, but I'm certain he wasn't around in those early days. But, what about the shape? What does it represent? Is it the shape of Haman's pocket, his hat or his ear? I think it all depends on the story your grandmother told you.

Italy’s Top Chefs Join to Spice Up Wedding

Published on February 9, 2006

Famous chefs gathered from all over Italy to cook for the wedding of Max Willinger, son of Faith Willinger, a well-known wine and food journalist who has lived in Florence for almost 40 years. She was overwhelmed by the culinary community who volunteered to cook the wedding feast.

Holiday Celebration of Arts and Eats

Published on December 15, 2005

But, for the past 15 years, the festivities have included our special friends, artist Peter Shire and his wife, Donna. It all began when we invited Peter to visit the Skirball Museum, which was then located on the campus of Hebrew Union College-Jewish Institute of Religion, next to USC.

Sephardic Dinner Spices Up Holiday

Published on September 22, 2005

As Rosh Hashanah approaches, I am reminded of our trip to Italy a few years ago. We arrived in Milan in the early afternoon and checked into our hotel, planning to attend Rosh Hashanah services that evening at the Sephardic Synagogue.

Shavuot Food : Turn Torah Fest into a Veggie Feast

Published on June 9, 2005

Shavuot, which marks the receiving of the Ten Commandments by Moses, was often referred to as the Jewish Thanksgiving or the "Feast of the First Fruits," a time when farm bounty and grains were brought to the ancient Temple. The harvest often included wheat, barley, grapes, figs, pomegranates, olives and dates.

In modern times, Shavuot inspires the preparation of many delicious and traditional recipes that usually feature a variety of vegetarian and dairy foods. Milk, eggs and cheeses of all kinds are used in abundance.

‘Homemade’ Mandelbrot Fit for a Seder

Published on April 14, 2005

When I recently attended Kosher World at the L.A. Convention Center, I saw a wide selection of Passover foods. They presented many interesting new food products: sausages, nondairy ice cream, frozen pizza, burritos, pasta of all shapes and sizes, and large selection of kosher wines from all over the world.

Make Menu Shine With Splash of Wine

Published on March 17, 2005

Purim is always a special celebration for the children -- they dress up in costumes, sing and dance. The grown-ups have their rewards, too, because it is the only holiday when everyone is encouraged to drink a generous amount of wine.

Challah Lesson a Huge Slice of Simcha

Published on March 10, 2005

For the past 50 years, I have given cooking classes that include recipes for contemporary and traditional dishes, as well as menus for all the Jewish holidays.

Avoid Shower Cliche With Salad Buffet

Published on February 10, 2005

A bridal shower is one of the most joyous parties you can possibly give, and the occasion calls for light, delicious festive foods. This menu offers four of my personal favorite chicken salad recipes. (For a smaller shower, you could serve just two or three.) The French often serve a sampling of different foods and call it a degustation, or tasting, so here's your chance to be both chic and unique.

Fritter Away Your Time for Chanukah

Published on December 2, 2004

We just returned from a trip to Italy, concentrating on the provinces of Puglia and Campania close to Naples. It is a region that we enjoy because of the diversity of the foods and wines available.

Soup for the Sukkah

Published on September 30, 2004

Sukkot is called the Jewish Thanksgiving. It offers thanks for the bountiful harvest of fruits, vegetables, nuts and grains.

A Hearty Meal to

Published on September 16, 2004

This year Yom Kippur begins on Friday night and continues until sundown on Saturday. Since many families do not cook on Shabbat, I planned a menu that will solve the problem.

Apple Doesn’t Fall Far From the Meal

Published on September 9, 2004

The apple, even more than the bibical pomegranate, has become the symbolic first fruit to be eaten during Rosh Hashanah, the Jewish New Year, which will be observed at sundown, Wednesday, Sept. 15.

Apple Doesn’t Fall Far From the Meal

Published on September 2, 2004

The apple, even more than the bibical pomegranate, has become the symbolic first fruit to be eaten during Rosh Hashanah, the Jewish New Year, which will be observed at sundown, Wednesday, Sept. 15.

During Rosh Hashanah, tradition calls for a perfect apple to be pared and cut into as many pieces as there are people present. A piece of the apple is dipped in honey and passed to each person at the table before the meal begins to symbolize a sweet and joyous New Year.

Give Matzah a Hand

Published on March 25, 2004

I still remember the first year we served shemurah matzah at our seder.... It was in the early 1960s and we were living on a ranch in Topanga Canyon.

Charoset to Please Any Palate

Published on March 25, 2004

On the table at every Passover seder is a plate arranged with foods symbolic of the holiday. Of these, the only one that requires a recipe is charoset.

A Buffet Fit for Your Kings and Queens

Published on March 4, 2004

This year, the family is invited to an "after-the-Purim-carnival buffet" inspired by the elaborate banquets that were served in biblical days. One long table in the dining room will be set for all the guests, and our collection of Purim groggers (noisemakers) will be arranged at each place setting for everyone to use during the retelling of the Purim story.

A Glazed Miracle Happened Here

Published on December 11, 2003

During the festival of Chanukah, Jews around the world will prepare the traditional foods that represent their individual cultural backgrounds. Families with Eastern European ties will serve fried potato latkes. In Germany, jelly doughnuts called Berliner pfannkuchen are prepared. Italian Jews deep-fry fritters known there as bombolini. In Israel, they make sufganiyot, jam-filled doughnuts, and it is reported that more than a quarter of a million of them are made there every year during Chanukah.

Ease Out of the Yom Kippur Fast With Salmon and Potatoes

Published on October 2, 2003

Yom Kippur, the Jewish Day of Atonement, is a time when Jews are required to fast for 24 hours. At the end of this period, family and friends gather for the traditional break-the-fast meal.

This year at the conclusion of services our family and friends will arrive at our home at various times, since they are coming from synagogues that stretch from San Fernando Valley to West Los Angeles.

The transition from fasting to feasting should be a gradual one. Light, simple food is best. These two quick recipes are perfect for the holiday. Just add a few side dishes to complete the menu.

Rosh Hashanah Made Easy With Chicken

Published on September 18, 2003

Rosh Hashanah, the Jewish New Year, begins this year at sundown on Friday, Sept. 26. It is a time to gather with family and friends and enjoy special holiday foods.

Celebrate Shavuot With Spring Harvest

Published on May 29, 2003

When I was growing up, two types of food were usually associated with the holiday of Shavuot. There were the dairy dishes -- blintzes, knishes, noodle kugels and, of course, cheesecake. Most of us remember them from our childhood, but they were always laden with cream, butter and cheese, and may not appeal to our diet today.

Seder Yummies From Chicken to Chocolate

Published on April 3, 2003

Passover is my favorite Jewish holiday, and although cooking for Passover requires a lot of preparation, I look forward to it each year. It is a time when our family and close friends join together to share thoughts and exchange ideas as we participate in the seder.

Seder Yummies

Published on March 27, 2003

De-Stress the Simcha

Published on March 13, 2003

On Monday evening, we will celebrate Purim, the holiday that commemorates the liberation of the Jews in ancient Persia, and reminds us of
the triumph of Queen Esther and her uncle, Mordecai, over Haman, the wicked prime minister.

A Culinary Surprise

Published on February 20, 2003

Recently, my husband and I traveled extensively throughout Vietnam, where we took several cooking classes and met talented chefs. But the chef that surprised us the most was Donald Berger at the
Press Club in Hanoi.

Another Oil Miracle

Published on December 5, 2002

Chanukah, the Festival of Lights, is a time to recall the miracle that occurred more than 2,000 years ago, and celebrate the discovery of the small amount of oil that burned for eight days, the amount of time needed to prepare pure oil from the local olive trees to rekindle the flame. That miracle is the focus of the Chanukah celebration that begins at sundown Friday, Nov. 29. Was it also a miracle that this event occurred at this time, since the months of November and December are the usual time for the olive harvest?

In early November this year, we joined Faith Willinger, our Florence-based food-journalist friend, on a trip to Naples and the Campania area of Italy. One of the highlights of our trip was spending several days at the hotel-restaurant La Caveja, located in the small village of Pietravairano, just a one-hour drive north of Naples.

Another Oil Miracle

Published on November 21, 2002

The Grape Taste of Sukkot

Published on September 19, 2002

As a child, I loved the bunches of grapes that hung from the palm leaves covering the roof of the sukkah.

A Tuna After Atonement

Published on September 12, 2002

Yom Kippur, the Day of Atonement, is a holiday for serious fasting -- no food or drink for 24 hours.

Comfort Food for Rosh Hashana

Published on August 29, 2002

For Rosh Hashana this year, I am sharing three chicken dishes that you can prepare for your family holiday meal. Every family has their own recipe for roast chicken, but if you're looking for something new and different to serve on Rosh Hashana, try one of these.

Gramma Gene’s Gefilte Fish

Published on March 21, 2002

Passover is a special holiday for me and brings back many wonderful food memories.

Noshin’ Beyond Hamantashen

Published on February 21, 2002

Our family celebrates all of the Jewish holidays together, but Purim seems to be everyone's favorite.

Olive Oil Treats

Published on December 6, 2001

Chanukah is a time to recall the miracle that occurred more than 2,000 years ago when the flame in the Holy Temple was relit with a one-day supply of oil that lasted for eight days.

Celebrate with Cheesecake

Published on November 29, 2001

On the first night of Chanukah, the family always gets together at our home for a special evening. We enjoy lighting the Chanukah candles, eating traditional foods and exchanging gifts.

Dessert is always a highlight of the evening, and this year for Chanukah, I am going to surprise everybody with a special cheesecake. I discovered the recipe on a recent trip to the wine country when we visited the Redwood Hill Goat Farm near Sonoma. After touring the goat farm, we attended a cooking class where the focus was cooking with goat cheese.