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Jewish Journal

Nothing’s Fishy

By Marlene Adler Marks

January 10, 2002 | 7:00 pm

"Welcome home, Marlene. It's about time you joined my family," my father said.

He was greeting the news that well into the age of wisdom, I've finally begun eating sardines.

Dad eats... read full article

  • Pass the Hummus, Please!

    By Jewish Journal Staff

    November 22, 2001 | 7:00 pm

    Hummus, the popular Middle Eastern staple made out of chickpeas, packs a nutritional wallop, according to a new study by Dr. Ram Reifen and Dr. Shahal Abbo of the faculty of Agricultural, Food and Environmental Quality Sciences of the Hebrew University of Jerusalem.

    Reifen, an expert...

  • Taking the Schmaltz Out of Our Food

    By Beverly Levitt

    September 13, 2001 | 8:00 pm

    At sundown on Monday we usher in the happiest day of our calendar, Rosh Hashana, the Jewish New Year. For the next 10 days we'll be called upon to reexamine our lives -- to wake up and not only smell the roses, but plant them for other people to enjoy.

    The Days of Awe end at sundown...

  • Return of the Real Thing

    By Adam Wills

    March 29, 2001 | 7:00 pm

    It's that time of year, when Coca-Cola substitutes sugar for high-fructose corn syrup to guarantee that "Coke is it" at Ashkenazi seders. This special batch is deliverance from the bitter anguish of Aspartame-sweetened soft drinks at the Passover table and a trip into the past for...

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  • Deli Stories, No Schmaltz

    By Jewish Journal Staff

    March 8, 2001 | 7:00 pm

    Let's face it, all deli menus are the same. Devotees of one deli or another will battle over which spot has the leaner, meaner pastrami or who makes the fluffiest matzah brei. Yet there's no point in reviewing deli food to a highly opinionated Jewish audience. After all, going tit...

  • Holiday Halvah

    By Gina Nahai

    March 1, 2001 | 7:00 pm

    Wheat Halvah

    Among Persian Jews, halvah is the traditional Purim food. Here are two recipes, one using flour, one rice.

    Fariba Sameyach, a preschool teacher at Harkham Hillel Hebrew Academy, shared this recipe, along with a delicious sample of halvah, a sweet and perfumy Persian...

  • A Thousand Recipes (But Who’s Counting?)

    By Florence Fabricant

    November 23, 2000 | 7:00 pm

    It's not a stretch to call Woodland Hills-based author Faye Levy's 625-page "1,000 Jewish Recipes" a culinary bible. It may be the only Jewish cookbook you'll ever need.

    It begins with recipes for the Jewish holidays, starting, oddly enough, with Passover instead of Rosh Hashana....

  • Perfect Apple-Honey Tarts for Rosh Hashanah

    By Judy Zeidler

    September 7, 2000 | 8:00 pm

    Rosh Hashanah, the Jewish New Year, is a happy holiday, full of hope and optimism.The traditional foods - apples, honey, pomegranates and the traditional round challah - all have a special meaning. Both at home and in the synagogue, hopes are expressed for a "sweet" new year, which...

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