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Jewish Journal

  • Ditmas Kitchen & Cocktail: Kosher fare with flair

    By Jared Sichel

    April 30, 2014 | 10:56 am

    Chef Alex Reznik wants to be very clear: He did not just open a new kosher restaurant on Pico Boulevard.

    He opened a contemporary American restaurant that just happens to be kosher.

    The irony is palpable. Here’s a Jewish former “Top Chef” contestant who, after years of saying,...

  • Report: Starbucks to buy 10% stake in SodaStream

    JTA

    April 24, 2014 | 11:29 am

    Starbucks is in advanced talks to buy 10 percent of the Israeli home soda machine company SodaStream.

    Shares of SodaStream jumped more than 10 percent following the report Wednesday in the Israeli business daily Globes, which said an announcement of the purchase is expected...

  • New Israeli cooking app takes off

    by Linda Gradstein, The Media Line

    April 24, 2014 | 11:23 am

    This story originally appeared on themedialine.org.

    When Cindy Flash wanted to make eggs benedict a few days ago, she turned to a new cooking app developed in Israel, called Look & Cook.

    “It’s a great idea – you set up your tablet in the kitchen and you can see all the...

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  • Manischewitz Company sold to equity firm

    JTA

    April 9, 2014 | 2:05 pm

    The Manischewitz Company, well known for its Passover foods, was sold a week before the holiday.

    Sankaty Advisors, an arm of the private equity firm Bain Capital, purchased the Newark, N.J.-based purveyor of kosher foods for an undisclosed price, The Associated Press reported...

  • A reminder: Don’t pass over the post-seder meals

    by Helen Nash, JTA

    April 7, 2014 | 2:47 pm

    Planning Passover meals is always a wonderful challenge. For the seders, most of us focus on traditional family recipes because they are tried and proven, and because everyone likes them (and often asks for these favorites dishes).

    But what about the remaining six days of meals?...

  • Infusing roasted meats with Mediterranean flair

    By Naomi Pfefferman

    April 2, 2014 | 2:29 pm

    On a recent Monday afternoon, chef Todd Aarons was mixing ground rib-eye beef that he had aged as much as 28 days in his custom aging box at 26 Restaurant, Aarons’ high-end kosher meat restaurant in Pico-Robertson. Pastrami was in the smoker, and a pastry chef was lighting the...

  • Wexler’s artisan-style deli to open in Grand Central Market

    by Jessica Ritz

    March 20, 2014 | 11:51 am

    In a cover story last year for this publication, I lamented the lack of a contemporary, artisan-style deli in Los Angeles. While the deli scene in this city appears to be robust, we still need food entrepreneurs and chefs willing to shake up the status quo, much like what’s been...

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