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Jewish Journal

A road trip through Israel’s culinary revolution

by Joan Nathan

June 3, 2015 | 4:05 pm

Itay Baranes was among more than 70 Jewish and Arab-Israeli chefs and sous chefs participating in the recent Yarden Vintage International Culinary and Wine Festival. Their backgrounds reflected the mosaic of Israeli peoples and foods today, all influencing what has become the lexicon of Israeli cooking. Photos by Daniel Layla

The Startup Nation has morphed into the Food and Wine Nation.

If you want to see how, go north. There, amid newly planted... read full article

  • For Shavuot, try this easy strawberry rhubarb trifle

    by Shannon Sarna, JTA

    May 22, 2015 | 9:31 am

    Forget fancy pastries, cakes or tarts: Trifles are the best dessert you can make for entertaining. They are delicious and look beautiful and impressive,...

  • Blintzes and beyond for Shavuot

    by Judy Zeidler

    May 21, 2015 | 1:06 pm

    The holiday of Shavuot marks the receiving of the Ten Commandments by Moses, but it’s also a kind of Jewish Thanksgiving, when farm bounty and grains —...

  • Bamidbar: Centering in the Wilderness

    by Sarah Newman, Neesh Noosh

    May 21, 2015 | 9:58 am

    This article originally appeared on Neesh Noosh.

    Bamidbar is both the name of the fourth book of the Torah (referred to in English as Book of Numbers)...

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  • The Carving Board takes sandwiches to new heights

    by Ryan E. Smith

    May 13, 2015 | 11:20 am

    It may sound like a sin to order spaghetti at an artisan sandwich shop, but not when the pasta is the bread.

    “We actually take cooked spaghetti, mix...

  • Ice scream, you scream, we all scream for kosher ice cream

    by Jessica Ritz

    April 16, 2015 | 3:30 pm

    Los Angeles is going through an ice cream renaissance. And while it’s hard to cheer warming winter months, given global climate predictions, the new...

  • The fast-food guide to a post-Passover bread binge

    by Maggie Milstein

    April 10, 2015 | 11:48 am

    Passover ends on Saturday, and let’s get real for a second: no one wants to end their week-long bread banishment with something…healthy. Sure, pizza and...

  • Listeria in hummus prompts national recall by Sabra

    USA Today

    April 9, 2015 | 10:45 am

    The presence of potentially deadly listeria in several samples of hummus has prompted a national recall by Virginia-based Sabra Dipping Co. of 30,000 cases of Classic Hummus.

    Inspectors with the Michigan Department of Agriculture and Rural Development learned of the possible contamination by listeria monocytogenes after routine inspections March 30 at a Kroger in Port Huron, according to Jennifer Holton, MDARD spokeswoman.

    Read more at USA Today.

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