Wednesday, January 25, 2012
Can we afford kosher lettuce?
By Jonah Lowenfeld
On a Monday morning in November, two men sat on the edge of a field in Carpinteria, 85 miles north of Los Angeles. The older one, middle-aged, wiry. . .
Wednesday, January 18, 2012
Truckin’ with kosher eggrolls
by Jonathan Maseng
Jews have had a long and halcyon history with Chinese food. In many cities it’s tradition for Jews to spend Christmas at the movies, later eating. . .
Monday, January 9, 2012
Kosher hot dogs score in debut at Kansas U. hoops
JTA
Spectators at a University of Kansas men's basketball game relished the chance to buy kosher hot dogs, selling out the stand in its debut.. . .
Monday, January 2, 2012
Voluntary recall issued for some kosher shredded cheeses
JTA
The World Cheese Co., producer of Haolam and Miller’s kosher cheese products, issued a voluntary recall of some shredded cheese packaged in a. . .
Monday, December 26, 2011
The brew that’s fit for a Jew
by Matt Robinson / JointMedia News Service
Manischewitz has its role, but now and then a Jew needs a good cold beer. Shmaltz Brewing Co., with headquarters in San Francisco and a brewery in. . .
Monday, December 19, 2011
Recipe: Square doughnuts [VIDEO]
Recipe from "Fresh & Easy Kosher Cooking" by Leah Schapira/ Artscroll
I’ve been searching for a doughnut with two main requirement. 1. It has to taste good even an hour after I fry it. 2. It had to be easy, so that I. . .
Thursday, December 8, 2011
Kosher Club to close its doors after 30 years
By Julie Gruenbaum Fax
Kosher Club, a warehouse-stye kosher market on Pico Boulevard, near La Brea Avenue, will close its doors on Friday, a victim of the competitive. . .
Wednesday, December 7, 2011
Chanukah fare with international flair
By Judy Zeidler
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. . .
Wednesday, December 7, 2011
Grown-up gelt
by Lisa Alcalay klug
All around the Jewish world, Chanukah is chocolate season. But that doesn’t have to mean you’re stuck with the waxy chocolate coins known as. . .
Tuesday, November 22, 2011
Ben & Jerry’s co-founder explains how to do well by doing good
JTA
A scoop of Ben & Jerry’s may taste like heaven, and for company co-founder Jerry Greenfield, the business of making ice cream has a spiritual side. . .
Friday, November 18, 2011
Delizioso: Chanukah with an Italian flair
By Judy Zeidler
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. . .
Thursday, November 17, 2011
Beyond matzah and couscous
By Ryan E. Smith
Ataste of Israel is no farther away than your local grocery store — and not just in the kosher aisle.. . .
Thursday, November 17, 2011
Old land, new wines
by Abigail Klein Leichman, Jewish Standard
As Israeli wines win medal after medal in international competitions, their entry into the mainstream fine wine market is hardly news anymore.. . .
Thursday, November 17, 2011
Homemade falafel — A little taste of Israel
by Meredith Jacobs, Managing Editor, Washington Jewish Week
Bring a bite of Israel home with delicious falafel sandwiches made with amazing Israeli food products easily found in your local grocery store. These. . .
Thursday, November 10, 2011
Canadian government helps fund kosher food safety
JTA
Canada's federal government will help fund the safety of kosher food products.. . .
Tuesday, November 1, 2011
Late to shul, on time for kiddush
by Lenore Skenazy, The Forward
My friend and I go to the same synagogue but almost never run into each other. “How come?” I was musing the other day.. . .
Friday, October 21, 2011
Giving thanks deliciously
By Judy Zeidler
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 —. . .
Friday, October 21, 2011
A season of change
by Darcy Vebber
Lunch in the small, red-tiled Paprika Grill in Tarzana, with its short, kosher Mediterranean menu, seems like a simple proposition.. . .
Thursday, October 13, 2011
Even after Agriprocessor scandal, inhumane methods still used in kosher slaughtering overseas
By Josh Nathan-Kazis, The Forward
Agriprocessors’ 2008 kosher slaughter scandal provoked solemn vows of reform among producers of glatt kosher meat in the U.S. But despite some. . .
Wednesday, October 12, 2011
Food Forward, gleaning the neighborhoods
By Ryan Torok
On a recent weekend morning, sunlight lit up a band of eager workers in jeans and T-shirts who had ventured into a backyard at a home in Northridge.. . .
Wednesday, October 12, 2011
Chef Micah Wexler goes global, and local, at Mezze
by Jonathan Maseng
Chefs often speak of a magical moment during their childhood, when something they tasted — a food so new and bold that it shocked them — changed. . .
Tuesday, October 11, 2011
Soups are super for the sukkah
by Sybil Kaplan, JTA
Cold or hot, soup is ideal for the sukkah. What better way to warm up on a chilly night or cool off on a warm afternoon?. . .
Wednesday, September 28, 2011
Going around the world to break the fast
by Sybil Kaplan, JTA
Breaking the fast has its own set of traditions. Ashkenazim usually break the fast with something salty, like herring, because they believe fish. . .
Tuesday, September 27, 2011
Kashrut and Mindfulness: Savoring Fresh, Local Fare at La Seine
by Darcy Vebber, Contributing Writer
This is a story about a dream afternoon I spent at La Seine, where chef Alex Reznik is cooking seasonal, farm-to-table, California-Asian … kosher. . .
