Food

April 2, 2009

The Diet Cycle — One Woman’s Journey to Get Off the Bike for Good

by Debi Pomerantz

One day, almost three years after the birth of my youngest child, I looked in the mirror. I hated what I saw. I had been carrying around “baby weight” through four births, at least that’s what I kept telling myself. It seemed, though, that I was suddenly able to see clearly that this wasn’t baby weight at all. I was fat, plain and simple.

Featured

Wednesday, March 25, 2009

Thinking Outside the Matzah Ball Box

By Orit Arfa _

When the Israelites rushed out of Egypt, Pharaoh’s men on their heels, they hurriedly bundled their belongings, food included, to carry as much as they could on their backs and donkeys. Seeking to nourish themselves throughout their desert journey to the Promised Land, they rolled together unleavened bread crumbs, eggs and oil to create a round, nutritious finger food. They heated these in water jugs, along with chicken bone scraps, to preserve them and give them flavor. And that’s how matzah ball soup was born.

Director Jay Firestone prepares the judges during the filming of "The Chosen Dish."Wednesday, March 25, 2009

The Making of ‘The Chosen Dish’

By Orit Arfa _

Prior to becoming a food writer and restaurant reviewer for The Jerusalem Post, I always thought of kosher food as limited and bland. But Israel demands competitive kosher cuisine — hotels generally adhere to kashrut laws; corporate lunch meetings must often accommodate observant clientele alongside secular counterparts who’d prefer a Tel Aviv bistro serving sautéed shrimp. This is true even though, at the same time, at the heart of Israeli culture are Jews who, no matter how much they like to think of themselves as the new Hebrews, still fondly recall their grandmother’s traditional kosher Jewish specialties.

Latest

Wednesday, March 25, 2009

Chicken and Duck Soup

by Chef Todd Aarons, Tierra Sur at Herzog Wine Cellars

Wednesday, March 25, 2009

Exploding Knives, and Other Hazards of Kashering

By Julie Gruenbaum Fax

Let me just start by admitting that I probably didn’t really need to put the knife directly on my burner. But it was the first time in a very long time I was kashering anything, and I had conflicting guidance from my rabbi and my mother, and I thought I needed to drop a hot metal object into my hot water urn to make it kosher for Pesach (I was totally wrong. Do not try it at home.).

Photo courtesy of Alejandro BenesWednesday, March 25, 2009

RECIPE: “Power” BBQ Brisket

Day 1: Prep time 30 minutes. Resting time 4-12 hours. Day 2: Prep time one hour. Cooking time approximately four hours. Resting time up to two hours.

Photo courtesy Alejandro BenesWednesday, March 25, 2009

‘Power’ Brisket: Adding Barbecue Flavor for Pesach

by Alejandro Benes

My friend called from New York the other day. He wanted to get my recipe for smoked barbecue brisket so that he could make it for Passover.

“I’m really tired of bad brisket,” he said wearily.

Wednesday, March 25, 2009

RECIPE: Yemenite Charoset/Charoset Truffles

By Judy Zeidler

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

Wednesday, March 25, 2009

RECIPE: Passover Baked Vegetable Stuffing

By Judy Zeidler

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

Wednesday, March 25, 2009

RECIPE: Judy’s Passover Roasted Chicken

By Judy Zeidler

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

Wednesday, March 25, 2009

RECIPE: The Fluffiest Matzah Balls

By Judy Zeidler

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

Wednesday, March 25, 2009

RECIPE: Judy’s Passover Chicken Soup

By Judy Zeidler

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

Wednesday, March 25, 2009

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

By Judy Zeidler

Wednesday, March 25, 2009

RECIPE: Flourless Chocolate and Pistachio Cake

by Barry Sayag, Tatti Boulangerie, Givatayim

2 eggs, 2 egg yolks, 1/2 cup plus 1 tablespoon sugar, 1 1/2 pistachio nuts, coarsely ground

Wednesday, March 25, 2009

Israel’s Melting Pot Is on The Stove, in the Oven

By Orit Arfa _

As the melting pot of the Jewish people, Israel has produced a melting pot of Jewish and world cuisines. Through historical narratives, vibrant illustrations of local eateries and practical recipes, Janna Gur’s recent “The Book of New Israeli Food” (Schocken, 2008) captures the story of Israeli food coming into its own as the fusion of Ashkenazi and Sephardi, the exile and Zion, the old and the new.

Photo by Dikla KadoshWednesday, March 18, 2009

Tel Aviv Grill Comes to Encino

By Dikla Kadosh

Itzik Hagadol knows how to “open up a table,” as they say in Israel.

The restaurateur, whose real name is Itzik Luzon, has a reputation in Tel Aviv for lavishing his guests in Middle Eastern style — serving up an abundance of food that includes heaping platefuls of salads. After 14 years of booming business in Yaffo, Luzon has brought his popular restaurant, Shipudei Itzik Hagadol (Big Itzik’s Skewers), to the Encino Commons with help from his son, Amos, and their business partner Michael Fainman. Itzik Hagadol Grill opened its doors to a parking lot thronged with people on March 3.

Farinata (Chickpea Pancake) Photo courtesy Judy ZeidlerWednesday, December 17, 2008

Latkes and farinata: Something familiar, something new

By Judy Zeidler

Wednesday, December 3, 2008

Kosherfest 2008 is heaven on earth for foodies

By Rachael Brickman-Levin, Contributing Writer

Each year Kosherfest organizers hold a competition for the best new kosher-certified products. This year, Zelda's Sweet Shoppe of Skokie, Ill., took top honors with a "Southern Pecan Pie."

Monday, November 24, 2008

Postville Jewish community struggles to survive after raid

By Ben Harris

After former Agriprocessors executive Sholom Rubashkin was arrested earlier this month, Rashi Raices joined several dozen members of this town's Jewish community in volunteering the equity on their homes to guarantee his return to face trial.

Wednesday, November 19, 2008

Agriprocessors closed—now where’s the beef?

By Ben Harris

The kosher meat market is in a tailspin as production at the Agriprocessors' meatpacking plant in Postville, Iowa, which had been operating at a fraction of its normal capacity since May, finally ground to a halt this week. The company, whose meat was sold under the labels Rubashkin's and Aaron's Best, among others, filed for bankruptcy Nov. 4.

Wednesday, November 19, 2008

Tasty Middle Eastern flavors tweak Thanksgiving table

By Lisa Armony, Contributing Writer

The couple, accustomed to the piquant taste of French, Italian and Middle Eastern cuisine, were unimpressed with the traditional meal's relatively bland flavor. They decided to develop a Thanksgiving menu that would reflect their signature style, infusing holiday staples with exotic ingredients like date syrup, wine and dried fruits.

Agriprocessors and local energy officials are working on a plan to maintain the electricity at the firm's plant in Postville, Iowa. (Ben Harris)Thursday, November 6, 2008

Troubles at meat plants prompt increased fear of kosher beef shortages

By Ben Harris

With the kosher meat producer Agriprocessors facing mounting financial problems, and a fire-related shutdown at another major kosher producer, industry insiders say major supply disruptions are inevitable and kosher consumers should brace themselves for some rough times

Firm founder Abraham Aaron RubashkinThursday, October 30, 2008

Rubashkin son arrested, Agriprocessors fined $10 million in kosher slaughterhouse probe

Sholom Rubashkin. son of Agriprocessors founder Aaron Rubashkin, was arrested by immigration officials and was due to appear in federal court today.

Khalal Fresh Dates. Photos by Dan Kacvinski.Wednesday, September 17, 2008

Buying local produce adds spice to holiday dishes

By Amelia Saltsman

As an avid farmers' market shopper, I welcome the holiday season by noting what's at the market, rather than by turning the page of my calendar. The High Holy Days are a time of endings and beginnings, and nowhere in my everyday life is this more apparent than when I visit my local market this time of year.

(Clockwise from top) Cranberry Baked Apple, Lemon Chicken with Dijon Mustard, Sliced Red Potatoes and Onions, Maple Glazed Acorn SquashWednesday, September 17, 2008

Fast meals to beat the Kol Nidre rush

By Linda Morel, Jewish Telegraphic Agency

It's a scramble every year, but Jews somehow manage to beat the clock getting dinner to the table on Yom Kippur eve -- the most hurried meal on the holiday calendar

Traditional round challahWednesday, September 17, 2008

Holiday Warning: Beware of trans fats in baked goods

By Lilly Fowler

High Holy Day revelers beware: Trans fat, created through the partial hydrogenation of vegetable oils and known to be linked to heart disease, continues to be common among many popular bakery goods, as California's ban has yet to take effect.

Temple GrandinTuesday, September 16, 2008

PETA hidden camera exposé costs Agriprocessors support of key expert [VIDEO]

By Ben Harris

Animal welfare expert Temple Grandin accused kosher slaughterer Agriprocessors of putting on a "show" for visitors

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