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Jewish Journal

  • How to Make Panisses [SLIDESHOW]

    By Rob Eshman

    October 3, 2011 | 4:32 pm

    I wanted to title this post,  “Mes Panisses,” but the rules of SEO forced me to choose a much less cutesy title.

    Panisses are French fries made from chickpea flour.  I first made them many years back for a Sukkot meal that included Provencal fish soup, and since then they are... read on

  • Rosh Hashanah Cooking Orgy [RECIPE]

    By Rob Eshman

    October 2, 2011 | 11:23 pm

    My New Year was more like Thanksgiving. Rosh Hashanah turned into an orgy of cooking.  My sisters- and brothers-in-law were in town, and we followed that age old Jewish axis, from shul to meal to shul to meal. 

    And it was good.  In fact, it was one of the nicest New Years I... read on

  • How to Make Gribenes[VIDEO]

    By Rob Eshman

    September 28, 2011 | 7:38 am

    Okay, I don’t know if it’s a craze exactly, but The New York Times reported this week that fried chicken skin is showing up on menus across America, from Mexican food trucks to retro Jewish haunts to swank West Village eateries.

    Foodaism has been evangelizing the Jewish take on... read on

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  • Good year, good food

    By Rob Eshman

    September 21, 2011 | 12:38 pm

    Theodor Herzl understood the truth about food. When the founder of Zionism imagined the Jewish People reborn in a land of their own, he wrote of Jews tending their own orange orchards, vineyards and olive groves. In his novel “Altneuland” (“The Old New Land”), the fantasy... read on

  • The Zeidler Table

    By Rob Eshman

    August 23, 2011 | 4:39 pm

    Judy and Marvin Zeidler were the first serious restauranteurs I ever knew.  Judy began writing columns for the paper on kosher cooking, and one day she invited me to her house to taste some Purim food.  I think I expected the co-owners of a high-end Italian restaurant (Capo), a major... read on

  • Inside Empire Kosher Chicken

    By Rob Eshman

    August 4, 2011 | 4:17 pm

    Uriel Heilman did something I’ve always wanted to do: he spent a day touring the Empire kosher chicken... empire.

    His piece follows the life and death of a kosher chicken— he names it Bob—- as it makes its way from the company’s fully integrated supply chain. 

    Empire is making a... read on

  • Gratitude

    By Rob Eshman

    July 26, 2011 | 5:08 pm

    Susan Orleans gets it almost exactly right when she writes in her New Yorker blog Free Range about the simple, concrete pleasure of waking up in the morning and feeding the chickens.

    She lives out in the country now and has a few chickens.  Every morning she lugs them a bucket of... read on

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