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Jewish Journal

  • Passover Cooking

    By Matthew Dorf

    March 25, 1999 | 7:00 pm

    When Joan Nathan serves gefilte fish for Passover, she puts a carrot in the fish head.

    For her, the reason is simple: That's the way her mother-in-law always did it.

    "This is what her mother did. She died in the Holocaust," Nathan said during an interview last Friday in the kitchen...

  • A Woman’s Voice

    By Marlene Adler Marks

    April 2, 1998 | 7:00 pm

    My Passover seder was once again acclaimed by oneand all as the best ever. Good thing, too, since, as befits a holidayfilled with questions, anxiety had dogged my every step -- rightuntil the last moment.

    First, I worried about the weather. Passover felleven later last year than this,...

  • Marco Polo Redux

    By Rob Eshman

    January 22, 1998 | 7:00 pm

    Travelers Meiand John Krich

    The affinity of Jews to Chinese food reaches its apotheosis inJohn Krich's "Won Ton Lust: Adventures in Search of the World's BestChinese Restaurant" (Kodansha, $24). It's no outrageous stereotype tostate that, as a people, American Jews seem to need a good...

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  • The Chosen Beer

    By Rob Eshman

    November 6, 1997 | 7:00 pm

    He-Brew has a microbrewery bite and a hip Jewish identity

    By Robert Eshman, Associate Editor

    One day, a tall, youthful Stanford grad named Jeremy Cowan decidedthat it was time to chuck his career in computers and create the verything human society lacked most: a Jewish beer.

    The idea...

  • Back in Thyme

    By Rob Eshman

    October 9, 1997 | 8:00 pm

    Israel's newest weapon in its battle for economic well-being andworldwide acceptance is a tall, thin New Yorker with a great lambrecipe.

    Her name is Rozanne Gold. New Yorkers know Gold because, whilestill in her 20s, she served as the personal chef for the city's thenmayor, Ed Koch....

  • Honey History

    By Rob Eshman

    September 25, 1997 | 8:00 pm

    Hello, honey. This is the time ofyear when honey shines our apples, sweetens our cakes, and slicks ourlips and tongues. Straightforward talisman of a sweet year to come,honey appears and reappears in the course of High Holiday meals.

    We will eat our honey tossed with rounds of...

  • A Jewish Cooking Primer

    By Tamara Liebman

    September 18, 1997 | 8:00 pm

    Illustration from "Mark Stark's Amazing JewishCookbook"

    A Jewish Cooking Primer

    By Tamara Liebman, Contributing Writer

    Los Angelesbaker Mark Stark has taken the Greatest Hits of American JewishCookery and put them into a format that's so kid friendly, readersmight be tempted to color in...

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