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Jewish Journal

Lox, Wine, Gopnik, God

By Rob Eshman

November 22, 2011 | 3:44 pm

Adam Gopnik. Photo by Brigitte Lacombe

In his 2002 essay “A Purim Story,” Adam Gopnik describes what sounds like a religious experience, but what others might just call brunch.

“The next day I decided to return to the... read on

  • All’Angolo Restaurant: A Foodaism Favorite [REVIEW]

    By Rob Eshman

    November 18, 2011 | 3:14 pm

    I’ve been thinking for a while why I don’t care about most Best Restaurant Lists.

    I think it’s because my criteria for a great restaurant just aren’t covered in the traditional Best Of lists.  Food matters, and preparation, and atmosphere, but you know what else matters?  Haimish. ... read on

  • Why I Love Venice, or, The Perfect Shabbat [SLIDESHOW]

    By Rob Eshman

    October 29, 2011 | 5:39 pm

    Wake up.

    Feed the dogs, goats and chickens.

    Collect the eggs.

    Yerba Mate.

    Melanie Murez swings by to drop off the pumpkin we entered in the Venice Farmers Market Giant Pumpkin Contest.

    The winning pumpkin, thank you.

    Noa and I take the dogs for a walk on the canals.  We pop... read on

  • How to Stuff a Pumpkin [RECIPE]

    By Rob Eshman

    October 28, 2011 | 7:03 pm

    Every year I devote more garden space than I should to my Ahab-esque quest to capture one simple prize: Biggest Pumpkin at the Venice Farmers Market.

    I avoid ornamental plants and flowers whenever possible. If you can’t eat it, what’s the point? But I seem to make an... read on

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  • Good meats

    By Rob Eshman

    October 19, 2011 | 4:14 pm

    Over the High Holy Days, I used meat that I bought through KOL Foods Los Angeles buying club.

    The Washington, D.C.-based company sells beef, chicken, turkey, lamb and duck that is raised on open pastures and killed according to the highest standards of humane slaughter and kashrut... read on

  • When Life Gives You Chard Ribs [RECIPES]

    By Rob Eshman

    October 17, 2011 | 5:32 pm

    This is a recipe the world desperately needs.  We all know that the more green leafy vegetables we can stuff down our throats the better.  Kale, collard greens, dandelion, chard—They have vitamins, minerals, anti-oxidants and, by the way, flavor.  Prepared well, they taste like... read on

  • Bono Does Sukkot

    By Rob Eshman

    October 12, 2011 | 3:57 pm

    Two words you don’t often see in the same sentence: Bono and Sukkot.

    But the rocker/activist’s ONE advocacy group, which fights poverty in the Horn of Africa, released a PDF booklet yesterday that links the desperate situation in Africa with the ancient Jewish holiday.

    On... read on

  • A Very Korean Sukkot [VIDEO + RECIPE]

    By Rob Eshman

    October 12, 2011 | 3:11 pm

    Last year, just before the High Holidays, a producer from TVK24,  Korean Broadcasting emailed me asking if I knew someone whom they could interview for a series about food and tradition in Jewish culture.

    Yes, I said, me.

    Jisung Bahng asked if she could film me in my kitchen.  I... read on

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