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Jewish Journal

  • Think Global, Cook Local

    By Judy Bart Kancigor

    December 4, 2003 | 7:00 pm

    "The Jewish Kitchen: Recipes and Stories from Around the World" by Clarissa Hyman (Interlink Books, $29.95)

    Clarissa Hyman's new cookbook, "The Jewish Kitchen," is alive with miracles -- stories of Jewish life and war-torn Jewish communities, bringing with them their glorious...

  • Ease Out of the Yom Kippur Fast With Salmon and Potatoes

    By Judy Zeidler

    October 2, 2003 | 8:00 pm

    Yom Kippur, the Jewish Day of Atonement, is a time when Jews are required to fast for 24 hours. At the end of this period, family and friends gather for the traditional break-the-fast meal.

    This year at the conclusion of services our family and friends will arrive at our home at...

  • Cooking Middle Eastern Memories

    By Judy Bart Kancigor

    September 25, 2003 | 8:01 pm

    "A Fistful of Lentils" by Jennifer Felicia Abadi (Harvard Common Press, 2002).

    Reading "A Fistful of Lentils" is like wandering through a family album. Instead of food photos you find dozens of family portraits, touching stories and the fascinating history of a rich and unique...

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  • Kick Off the Year Rolling in Dough

    By Rivka Tal

    September 25, 2003 | 8:00 pm

    As most people know, challah is the braided egg-rich loaf of bread that we traditionally eat on the Sabbath and holidays -- two loaves of challah at each of the three Shabbat meals. They help commemorate the miracles that the Jewish people experienced during their 40 years of...

  • Mizrachi Options to Liven the New Year

    By Judy Bart Kancigor

    September 18, 2003 | 8:00 pm

    While apples and honey are de rigueur among Ashkenazim for celebrating the New Year, Middle Easterners turn to the more exotic, like dates, quinces or pomegranates during the High Holidays. So if you're looking for some unique recipes this High Holiday season, you might want to turn...

  • Slicing the Kosher Cheese Market

    By Gaby Wenig

    July 3, 2003 | 8:00 pm

    At a cheese plant in Compton, Rabbi Avraham Vogel, a mashgiach (kosher supervisor) from OK supervision, adds a bucket of culture to a 780-gallon bath of hot milk. A table nearby is spread with cheese curd, which a worker cuts and then puts through a cooker stretcher that bathes the...

  • McDonald’s to Fund Kosher Ed

    By Rachel Pomerance

    June 5, 2003 | 8:00 pm

    McDonald's and kashrut? Only in Israel, one might think. But an Illinois court ruled May 20 that the world's most ubiquitous burger joint must sink $1 million into education about Judaism's kosher laws.

    The money is part of $10 million that McDonald's must divide among a variety of...

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