Jewish Journal

  • Recipes: Rediscovered and reimagined

    by Jessica Ritz

    June 18, 2015 | 1:24 pm

    My family had one Jewish cookbook growing up. Apparently, Jennie Grossinger was all we needed to get us through preparing holiday meals. I also remember...

  • Recipes: Vilna Vegetarian

    by Fania Lewando

    June 18, 2015 | 1:06 pm

    Rolled Spinach Omelet

    Wash and cook 1 pound of spinach, drain, and chop. Add 4 tablespoons bread crumbs, some salt, ½ cup ground walnuts, 1 grated...

  • Recipe: Summertime tomato salad with tahini dressing

    by Jeff and Jodie Morgan

    June 18, 2015 | 12:48 pm

    Jeff visited Israel for the first time as a teenager in the summer of 1973. Left to his own devices, he managed to run out of money just outside...

  • Recipe: Lamb chops with cilantro chimichurri sauce and warm quinoa salad

    by Jeff and Jodie Morgan

    June 18, 2015 | 12:27 pm

    We love lamb, and we love the ease with which this dish is made. It offers a welcome variation on the classic theme of meat and potatoes.Both quinoa and...

  • Recipe: Chocolate cupcakes with apricot jam frosting

    by Leah Koenig

    June 18, 2015 | 12:02 pm

    These cupcakes are inspired by the chocolate-dipped apricots my mom would make each year for Passover. The moist, chocolaty cake gets topped with a...

  • Recipe: Roast chicken with fennel and orange

    by Leah Koenig

    June 18, 2015 | 11:38 am

    With just a few simple additions, regular roast chicken becomes extraordinary. This version slips sweet fennel and slices of bright orange—both popular...

  • Recipe: Light & creamy cheesecake with nut brittle and blueberries

    by Katja Goldman, Judy Bernstein Bunzl and Lisa Rotmil

    June 18, 2015 | 11:27 am

    New Yorkers have lots of opinions about cheesecake—not surprisingly, as it’s a hometown favorite. This version made it into the book because it combines...

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