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Jewish Journal

  • How to cook a perfect turkey

    By Elana Horwich

    November 21, 2013 | 11:42 am

    It took a lot of stress and hard work to come up with this hassle-free turkey. Don’t think I didn’t personally slave just because I say it’s the easiest ever. It wasn’t easy to get here. Cookbooks were scoured, recipes were sent from friends, gravies were made and thrown out, my...

  • Food trucks: Have kosher, will travel

    By Jared Sichel

    November 20, 2013 | 3:43 pm

    Finding space to move inside the tiny kitchen of The Kosher Palate food truck is tough, but that hasn’t stopped owner Michele Grant from using it to cook up plenty of creative meals for her menu.

    “Who doesn’t like tater tots?” asked Grant recently, as she showed off one of her...

  • Starbucks’ tea spin-off will be kosher, just waiting for ‘rabbi to bless it’

    by Talia Lavin, JTA

    October 31, 2013 | 3:58 pm

    Having conquered coffee, Starbucks is now moving into tea. The coffee giant’s newest venture, Teavana, launched with a tea bar on the Upper East Side of Manhattan.

    Starbucks CEO Howard Schultz says he doesn’t expect the new venture to be as big as the coffeehouse chain (“tea...

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  • Australia’s Jewish cooking club

    by Jessica Ritz

    October 17, 2013 | 10:46 am

    In the cookbook collection of nearly every Jewish family sits a sincere yet amateur plastic-ring-bound volume of recipes. A group of women known as the Monday Morning Cooking Club has adopted this tried-and-true sisterhood tradition of culinary anthropology and recipe collecting...

  • Sukkah Hill Spirits: The spirit of Sukkot

    By Jared Sichel

    September 18, 2013 | 3:14 pm

    Howard Witkin sleeps only about three hours each night. He has a wife and four children, runs a life insurance company, is the lead organizer of the Los Angeles Community Eruv and has spent the last 14 months battling cancer.

    Oh, and he and his wife, Marni, just released an etrog...

  • Sukkot veggie heaven

    by Helen Nash, JTA

    September 18, 2013 | 3:05 pm

    Sukkot is a wonderful time of year to incorporate seasonal ingredients into your cooking. Beets, cabbage and squash are vegetables that are especially delicious at this time of year and work well in many recipes. Sukkot also reminds me of savory sweet and sour dishes that we ate in...

  • High Holy Days food: How sweet it is

    By Judy Zeidler

    September 4, 2013 | 4:06 pm

    Honey adds special touch to Jewish New Year

    Brownies

    Honey Chocolate Fudge Bars. Photos by Dan Kacvinski. Food coordinated by Judy Zeidler

    The use of honey for Rosh Hashanah symbolizes a sweet year and dates back to biblical times, when refined sugar was unknown. Its sweetness adds a...

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