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Jewish Journal

  • Eat more cholent

    By Rob Eshman

    January 15, 2014 | 10:50 am

    My resolution for the New Year is to make more cholent.

    Cholent is the traditional Sabbath stew, assembled and put in the oven (or on the stove, or in a crock pot) on Friday before the Sabbath, then cooked at a low temperature until Sabbath lunch.

    I made one this past Shabbat.... read on

  • The Food of Azerbaijan

    By Rob Eshman

    November 7, 2013 | 1:34 pm

    I just returned from a week-long trip to Azerbaijan, a country on the Caspian Sea.   I was there for an international conference and to see the remarkable Jewish community that has thrived there for centuries-- that's a whole other story, to come-- but of course, a person has to... read on

  • Fall Recipes: Chicken Braciole and Pomegranate-Glazed Butternut Squash [RECIPES]

    By Rob Eshman

    October 22, 2013 | 3:56 pm

    Time is too precious. A life is a moment in season. A life is one snowfall. A life is one autumn day. A life is the delicate, rapid edge of a closing door’s shadow.

    -Allan Lightman, Einstein's Dreams

     

    So fall comes and I move indoors and cook in pots and pans, lots of them.... read on

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  • Admony, Feniger, Wexler, Oh My

    By Rob Eshman

    October 22, 2013 | 3:37 pm

    Three new events-slash-developments in the LA food world are worth putting on your calendar.  I'll list them in chronological order:

    October 27. Einat Admony will cook for you

    You can fork over $65 and join Israeli-born chef and author Einat Admony, owner of New York's... read on

  • Anthony Bourdain (Finally) Goes to Israel

    By Rob Eshman

    September 24, 2013 | 11:43 am

    This week I columnized about Anthony Bourdain's visit to Israel, which aired as an episode of his "Parts Unknown" series on CNN.

    Two years ago I wrote a column in the Jewish Journal urging Bourdain, the most articulate of all the food personalities on TV, to include Israel as... read on

  • Israeli Breakfast Buffet Parfait

    By Rob Eshman

    September 24, 2013 | 8:19 am

    The Israeli Breakfast Buffet Parfait is my attempt to recreate Israel in a glass.

    The normal breakfast in an Israeli hotel is an endless buffet of fresh vegetables, pickles, olives, salted fish, fresh cheeses, boiled eggs, fresh breads, olive oil and za'atar.  I was 12 when I... read on

  • Pro-Chicken Kapparot

    By Rob Eshman

    September 13, 2013 | 12:56 pm

    Every year some stalwart traditional Jews in LA observe the Yom Kippur custom of kapparot, and every year there are completely justifiable protests and public revulsion in response.

     

    This year is no different.  As the Jewish Journal documented, Orthodox Jews in the Pico... read on

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