Jewish Journal

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... More.

  • 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... More.

  • 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... More.

  • 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... More.

  • 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... More.

  • The Sabbath Lunch Savior

    By Rob Eshman

    July 1, 2011 | 12:33 pm

    When it comes to Shabbat, I’m more of a lunch/nap Jew than a pray/sermon Jew.

    I’m not anti-synagogue—some of my best friends are Jewish— but by... More.

  • A New Leaf [RECIPES]

    By Rob Eshman

    June 22, 2011 | 1:54 pm

    Our home is getting almost insufferably sustainable.  To the artichoke farm front yard, the flock of hens and two goats in the backyard, the Prius in the... More.

  • The Artichoke Evangelist [RECIPE]

    By Rob Eshman

    May 13, 2011 | 12:34 am

    The evangelical impulse in foodaism is strong.  The only meat vegetarians eat is the tongue they have to bite to keep from commenting on your meal. We all... More.

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