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Jewish Journal

  • Matzah ice cream with Manischewitz caramel

    by Modernist Cuisine

    3 weeks ago

    Whimsy is one of my favorite things about Modernist cuisine. When I nostalgically described my childhood Seder dinners to our culinary team, two themes...

  • Spring pancakes

    by Ofer Vardi

    3 weeks ago

    A moment before going into the operating room, sometime in Israel in the 1950’s, Grandpa Yano turned to the Master of the Universe and asked God to...

  • Coffee with matzo

    by Ofer Vardi

    3 weeks ago

    The search for the afikoman and the wait for Elijah the Prophet are dwarfed by the great expectations held for the post-Seder breakfast. When it comes...

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  • Matzo balls

    by Ofer Vardi

    3 weeks ago

    Our family tells the annual tale of the Israelites’ woes in the desert at the same breakneck speed as the Israelites rushing to make their exodus from...

  • Fish soup with matzo balls and aioli

    by Jeff and Jody Morgan

    3 weeks ago

    We love fish soup. One long-ago Passover, we suddenly wondered, “Why don’t we make matzo ball soup with fish stock instead of chicken stock?” This...

  • Gefilte quenelles with braised leeks and lemon zest

    by Jeff and Jody Morgan

    3 weeks ago

    Jeff’s grandmother, Alice Solomon, used to make gefilte fish from the fresh northern pike that Jeff’s grandfather Lester would catch in the lake outside...

  • Tzimmes

    by Daniel Holzman

    3 weeks ago

    The one dish I could never get into at Passover was the Tzimmes, so for the first Passover at The Meatball Shop, I made an updated version that I think...

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