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Jewish Journal

  • Delicata squash with chestnut honey

    by Chef Ethan Stowell

    March 12, 2015 | 12:31 pm

    Ingredients: (serves 4)

    • 2 delicata squash, 1 to 1 ½ pounds in all 
    • 2 tablespoons extra-virgin olive oil 
    • Kosher salt and freshly ground...
  • Boca di Dama

    by Atalya Ein Mor

    March 12, 2015 | 12:24 pm

    Boca di Dama, or “Lady’s Lips” in Italian, is my favorite childhood cake.  My grandmother, who grew up in Libya (which was at that time under Italian...

  • Shoulder of lamb, roasted with root vegetables in white wine

    by Atalya Ein Mor

    March 12, 2015 | 12:10 pm

    Many ingredients but simple to prepare and worth every minute!

    This very popular dish can be prepared ahead of time and then reheated in the oven at...

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  • Martha’s excellent matzoh ball soup

    by Bruce & Eric Bromberg

    March 12, 2015 | 12:03 pm

    Cooking Passover dinner at the James Beard House with our Grandmother Martha is quite possibly one of the greatest memories of our lives. For us, it...

  • Grains, yogurt, sprouts

    by Bryce Shuman

    March 12, 2015 | 11:44 am

    *To convert grams to ounces, etc. click here

    Quinoa

    Ingredients: (yield 400 g)

    • 200      g          quinoa
    • 400      g          water
    • 3  ...
  • Auntie Dorothy’s apple cake recipe

    by Micheline Mendelsohn

    March 12, 2015 | 11:40 am

    My father's mother, Dorothy, was the sweetest little bubbie ever. She was, however, the worst cook. I remember going over to her house as a kid; she...

  • Sweet potato latke with date puree

    by Spike Mendelsohn

    March 12, 2015 | 11:21 am

    Right after Top Chef, I participated in an event at the Synagogue at 6th & I in Washington, DC. First off 6th & I is one of the coolest synagogues with...

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