Judy Zeidler

Chanukah fare with international flair

Published on December 7, 2011

Around this time of year, I think of my grandmother and the stories she told me about making beef brisket and potato latkes for her first Chanukah dinner in America. She loved to cook, and sharing her recipes from Russia brought her such delight.

Delizioso: Chanukah with an Italian flair

Published on November 18, 2011

While enjoying my favorite foods on a recent trip to Italy, I began to think about Chanukah, even though it was only October. This was a natural association, because the Italians love to prepare foods with olive oil, and the traditional dishes served during Chanukah are fried in oil to commemorate the tiny supply of oil that burned for eight days and nights in the ancient temple — a real miracle.

Giving thanks deliciously

Published on October 21, 2011

Whether you call it Thanksgiving or Turkey Day, the holiday is a festive time for American Jewish families to enjoy the best of both heritages — hearty American food and an occasion to give thanks for blessings.

How sweet it is

Published on September 21, 2011

Apples, honey and a freshly baked round challah are traditionally served at the beginning of our Rosh Hashanah dinner. The shape of the challah represents unending happiness, and foods sweetened with honey symbolize a sweet and happy new year ahead.

Break the fast with a buffet

Published on September 16, 2011

As the sound of the shofar officially closes the long day of Yom Kippur prayer, people head home a little weary but spiritually uplifted.

A honeyed new year

Published on August 19, 2011

Rosh Hashanah, the Jewish New Year, is a holiday full of hope and optimism as well as apples, honey and round challahs.

Summertime picnic

Published on July 21, 2011

Summer is a perfect time to share a picnic meal with friends. There is something exciting about eating outdoors, even if you are only heading to the local park.

Say Cheese: Recipes for Shavuot

Published on May 31, 2011

During Shavuot, it’s a custom to serve dairy foods, such as cheese blintzes, cheese noodle kugels, cheesecake and even ice cream. But have you wondered where this tradition comes from?

Italian cheeses inspire a unique holiday menu

Published on May 19, 2011

It all started with Signora Grazia, an elderly cheese maker in Panzano, Italy. While vacationing in this Tuscan village, just 30 minutes south of Florence, we walked by her farm early one morning and saw the sign that read “Pecorino and Fresh Ricotta for Sale.”

Flavors of Israel

Published on April 25, 2011

My fascination with Israeli food started the first time I tasted a falafel laced with tahini at a little sidewalk cafe in Westwood, near UCLA. Inspired by this simple Israeli dish, I began developing a list of Middle Eastern recipes that grew with each trip to Israel.

More cluck for your passover buck

Published on April 5, 2011

I have always enjoyed researching and developing new dishes to serve during Passover, but have you ever heard of Mock Gefilte Fish? Because everyone loves chicken, I am constantly looking for new and different chicken dishes to prepare, and I find that each recipe has a story all its own.

Passover Argentina style

Published on March 16, 2011

In Argentina, although Passover comes in the fall, the celebration is much like that observed by Jews in the United States, and the food is similar to Eastern European dishes, but with a South American flair. Argentina has a Jewish population of more than 250,000, making it the largest in Latin America. Their ancestors immigrated from Poland, Russia, Syria, Turkey and North Africa in the late 1800s and early 1900s. Most of the immigrants spoke Yiddish, formed settlements such as Moisés Ville and Villa Clara, and became gauchos (cowboys).

Market fresh soups

Published on February 15, 2011

Fresh ingredients for a soup are a chef’s dream, and the best place to find them is at your local farmers market — fresh fennel, squash, mushrooms, ripe tomatoes of all shapes as well as root vegetables. Our first experience with open-air markets was on a trip to Italy in the early ’60s. We walked excitedly through the marketplace looking at the fresh fruit and vegetables, then when we discovered that every village had its own market day during the week, we tried to visit all of them. The melons were sweet, the figs perfect, and the tomatoes, while ripe, still had a little green on them, but they were delicious.

Appetizing oscar night

Published on January 27, 2011

It will be a night of glitz and glamour, surprises and speeches. From red carpet hits and misses to backstage interviews with the winners, the Academy Awards is Hollywood’s biggest night. Celebrate the 83rd Oscars on Feb. 27 with an award-worthy viewing party. Whether you invite 10, 20 or 30 guests, the real key to any fabulous event is to have a great mix of friends and delicious foods. Feel like a star chef by keeping your Oscar party food simple — serve a variety of hors d’oeuvres and movie snacks.

O, Chanukah! Looking beyond latkes

Published on November 23, 2010

When I was growing up in Los Angeles, the highlights of our Chanukah celebration included visiting with extended family — uncles, aunts and cousins — lighting the Chanukah candles and eagerly awaiting the platters of fried potato latkes. In our home, the potato latkes were served crisp and topped with sour cream, sugar or apple sauce. Most families have a favorite latke recipe that is made year after year. The real quandary is what to serve with the latkes. In planning a Chanukah dinner, it’s usually a good idea to keep the menu simple. The emphasis should be on foods that can be prepared in advance and will hold up if guests arrive late. Every year, our menu changes. One year, we served Cabbage Borscht With Short Ribs. Another year, it was beef brisket with prunes, almost like a tzimmes, in a wine sauce. It’s fun to serve something new during Chanukah to surprise the family.

Chanukah’s the time for lots of latkes

Published on November 19, 2010

There is something special about Chanukah, a time when all of our children and grandchildren gather from across the country to celebrate the holiday, which begins this year at sundown on Dec. 1. Lighting the candles, followed by family meals, singing songs, exchanging gifts and playing the dreidel game all add up to quality family time. What makes Chanukah such a festive occasion? Perhaps it starts with the aroma of potato latkes permeating the house. The crispy golden pancakes frying in the kitchen have come to symbolize the Festival of Lights, when we celebrate the miracle of one day’s supply of consecrated olive oil that kept the Jerusalem Temple’s lamp burning for eight days.

Thanksgiving: Let the next generation take over [RECIPES]

Published on October 25, 2010

After 55 years of celebrating Thanksgiving in our home with family and friends, our son Zeke and son-in-law Jay announced that they wanted to take over the responsibility for Thanksgiving dinner.

Celebrate with Simchat Torah favorites [RECIPES]

Published on September 23, 2010

This year, to celebrate the tradition, I developed a cookie recipe made in the shape of a flag. Allow the children to participate by helping decorate the cookies with blue and white icing in the shape of a Jewish star.

Dip into honey for new year inspiration [RECIPES]

Published on August 24, 2010

Rosh Hashanah, literally translated as head of the year, begins this year at sundown on Sept. 8, ushering in a 10-day period for reflection on the past year and making resolutions for the new one. It is a time when families come together for festive meals and where sweet foods are traditionally eaten, symbolizing hope for happiness and a sweet life in the coming year. In some homes, families follow the ancient custom of substituting sugar in salt shakers to be used during the holiday.

Easy cooking for the holidays [RECIPES]

Published on August 20, 2010

If you are in a dilemma about what to serve your family for Rosh Hashanah, Yom Kippur and Sukkot, expand your menu options to include dishes that can be served in both the dining room and the sukkah.

The Joys of Summer Fruit [RECIPES]

Published on July 28, 2010

Whether you are taking a picnic to the beach, a local park or the Hollywood Bowl, desserts made from fresh fruits — peaches, apricots, plums, cherries and all kinds of berries — are a refreshing complement to your summer menu.

Topanga Days [RECIPE]

Published on May 26, 2010

Celebrate Shavuot with the flavors of spring

Published on April 28, 2010

Shavuot marks an important religious event — the receiving of the Ten Commandments at Mount Sinai.

From Israel with love

Published on March 24, 2010

Arriving at the crowded restaurant Itzik Hagadol Grill in Encino is like entering the hustle and bustle of Israel. Large groups of happy, noisy people talk at once while consuming platters of wonderful salad dishes and grilled meats that overflow tables.

Passover prep, unbound [RECIPES]

Published on February 24, 2010

Food plays an important role during Passover — from the six symbolic items on the seder plate to those foods avoided during the eight-day holiday, like chametz (leavened grains) and kitniyot (legumes). But the dinner that follows the seder on the first two nights, when family and friends gather to retell the story of the Jews’ exodus from slavery to freedom, can leave a host slaving away in the kitchen.

It’s a wrap

Published on January 29, 2010

While growing up in Jewish Los Angeles, I was exposed to many traditional Ashkenazic dishes — kreplach, cheese blintzes and strudel, to name a few. But it wasn’t until I developed an interest in cooking that I realized most other cultures have similar dishes. Kreplach reminds me of Italian ravioli or Chinese pot-stickers, and the wrapping for cheese blintzes is the same as French crepes. My mother always put egg noodles in chicken soup, similar to Italian fettuccini. And the cabbage strudel that I make is like what the Hungarian strudel bars in Budapest serve.

Chanukah in Tuscany

Published on December 3, 2009

When we were invited for a Tuscan Chanukah dinner at the home of our friends chef Jeff Thickman and musician Igor Polesitsky, who live in a wonderful villa in the wooded hills of Roveta, just outside Florence, the menu included Italian Potato Latkes, Vegetarian Borshch and Stuffed Cabbage, all made with traditional Italian ingredients.

Sukkot Sweets, With Etrog’s Cousin

Published on September 30, 2009

Sukkot, one of the happiest of all Jewish festivals, is a home-centered holiday that actually takes place outside of the home. The festival’s main symbol is the decorated sukkah, a temporary outdoor booth or hut, where Jewish law requires Jews sleep and eat all their meals for eight days. Families often invite friends and neighbors into their sukkah to share a festive snack or join the family for a meal during the week.

Home for Rosh Hashanah With Chef Todd Aarons [RECIPES]

Published on September 16, 2009

What does the chef of Oxnard’s Tierra Sur cook for Rosh Hashanah? Since his kosher restaurant — located at Herzog Wine Cellars — is closed during the holiday, Todd Aarons has the opportunity to create a family meal at home.

Judy and Julia

Published on September 2, 2009

The movie “Julie and Julia” brought back great memories of how I met Julia Child in 1978 and how it resulted in adapting her bouillabaisse recipe for a kosher kitchen.

Thinking Outside the Lunch Box

Published on August 26, 2009

Coming up with lunch ideas can be more challenging today than in years past. Some schools may elect to forbid peanut butter on campus if a student has a peanut allergy, which removes the old standby of peanut butter and jelly. And almond, cashew or other nut butters don’t always appeal to tiny palates as a substitute.

Celebrate With First Fruits, Italian-Style

Published on May 20, 2009

Shavuot, which begins exactly seven weeks after Passover, is a holiday that has a special association with two kinds of foods.

RECIPE: Yemenite Charoset/Charoset Truffles

Published on March 25, 2009

1 cup pitted, chopped dates, 1/2 cup chopped dried figs

RECIPE: Passover Baked Vegetable Stuffing

Published on March 25, 2009

1/4 cup olive oil, 3 onions, finely chopped

RECIPE: Judy’s Passover Roasted Chicken

Published on March 25, 2009

3 tablespoons safflower or olive oil, 2 onions, thinly sliced

RECIPE: The Fluffiest Matzah Balls

Published on March 25, 2009

3 eggs, separated, About 1/2 cup water or chicken stock, 1 to 1 1/2 cups matzah meal

RECIPE: Judy’s Passover Chicken Soup

Published on March 25, 2009

2 pounds chicken necks and gizzards, tied in cheesecloth, 4 large onions, diced

One-Pot Passover Dinner: Just the Recipe to Cut Costs

Published on March 25, 2009

Latkes and farinata: Something familiar, something new

Published on December 18, 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.