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Jewish Journal

Duck liver and the sixth taste

By Rob Eshman

June 6, 2012 | 11:49 am

Bill Niman at Mezze's

First, there were four basic tastes — sweet, salty, bitter and sour. Then we learned of a fifth, umami, whose elusive savory-ness underlies everything from Parmesan to well-aged beef to... read on

  • Foodaism’s Berlin Restaurant Guide

    By Rob Eshman

    May 31, 2012 | 12:41 pm

    I was at a banquet for the USC Shoah Visual History Foundation a few weeks ago.  Phil Rosenthal, the creator of Everybody Loves Raymond, was the MC.  He killed—mostly by contrasting the sumptuous surroundings—the Four Seasons—and the lavish food, with the fact that we were all... read on

  • The goat herd: A story of chevre, Shavuot and backyard goats [RECIPE]

    By Rob Eshman

    May 17, 2012 | 12:24 pm

    The most common question people ask when they visit our home is: “Why the goats?”

    We live in the city. A few houses west of us, four lanes of Lincoln Boulevard traffic roar past day and night. Planes from cursed Santa Monica Airport buzz overhead. And on any given night,... read on

  • Lemon Verbena

    By Rob Eshman

    April 25, 2012 | 12:14 pm

    When I was in my mid-20s, I fought a long, messy and entirely internal struggle over whether to move to Israel.

    Many young Jews living in the Diaspora — more than you think — face this choice. We spend some time there, either as part of an organized program, or, as I did, on our... read on

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  • The Rest of Passover - Sixth Night [RECIPE]

    By Rob Eshman

    April 12, 2012 | 3:23 pm

    What, you’re thinking, STILL no bread?  No pasta?  No BEER!!!  Yes, Passover continues until Saturday evening.  Because the rule of thumb on Jewish holidays is to take something fun and exciting and do it over and over and over until you say, “Dayenu!”  Which is Hebrew for... read on

  • The Rest of Passover—Fifth Night [RECIPE]

    By Rob Eshman

    April 11, 2012 | 4:46 pm

    When you’re searching for how to create dinners during Passover that avoid all the no’s, you can’t go wrong sticking to vegetables, fruit, fish and meat—and that leaves a lot of possibilities.

    Today’s menu is as simple as a trip through the Farmer’s Market.  Spring means fresh... read on

  • The Rest of Passover Cooking- Fourth Night

    By Rob Eshman

    April 10, 2012 | 3:26 pm

    It’s coming up on Dinner #4 in the “What to Eat the Rest of Passover” series. Are we even at the hump yet?  There are still a few days of Passover left to go.  This is no time to fall back on hackey “cheese ‘n matzo pizza” recipes that pop up every time you Google “Passover... read on

  • The Rest of Passover—Third Night

    By Rob Eshman

    April 9, 2012 | 2:31 pm

    This week I vowed to supply you with a Passover’s worth of dinner ideas beyond the seder.

    Today’s Passover recipe comes from a rainy July night in Amsterdam.

    It was pouring, and we were hungry.  There was a café near our bed and breakfast, Inn Old Amsterdam,  in the Nieumarkt... read on

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