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Jewish Journal

  • Well-Behaved Jews at the Hollywood Bowl

    By Rob Eshman

    August 21, 2013 | 1:31 am

    By the time Itzhak Perlman and Cantor Yitzhak Meir Helfgot took the stage at the Hollywood Bowl Tuesday night, the 16,000 seat amphitheatre was nearly packed.

    If you were Jewish, it was friends and neighbors night.  There was so much schmoozing and waving, it was easy to mistake... read on

  • Michael Israel Goes on the Chopped Block

    By Rob Eshman

    August 16, 2013 | 2:30 pm

    Jewish Journal food blogger Michael Israel will step up to the Chopped block this Sunday, August 18 to compete in a food truck edition of the Food Network show "Chopped!"

    Michael's blog at jewishjournal.com, Kosher Bacon, reinterprets and reimagines the encyclopedia of Jewish... read on

  • 5 Steps to the Best Nicoise Salad

    By Rob Eshman

    August 15, 2013 | 2:18 pm

    This story by Judy Zeidler about cooking for an empty nest really hit me hard.   Judy is a glass-half-full bundle of enthusiasm, and I suppose her children follow suit. Their brood departs, they adjust their recipes, move on.  I find myself not so... adjustable.

    Our son left for... read on

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  • Katsuji Tanabe takes ‘Chopped!’

    By Rob Eshman

    August 6, 2013 | 10:19 pm

    Katsuji Tanabe is the onion of kosher chefs-- every time you think you've figured him out, you find there;'s a whole other layer.

    Tonight Katsuji held a party at the Mexican Consulate near downtown Los Angeles to screen the episode of the Food Network show, "Chopped!" on which he... read on

  • Olive oil poached wild salmon

    By Rob Eshman

    August 2, 2013 | 11:27 am

    Wild salmon season is here.

    That means we have hit the ethical food sweetspot, where the most sustainable overlaps with the most delicious.   Add one more circle to the Venn diagram-- it's kosher!-- and you have a Foodaism trifecta in our home.   From June to September, we eat... read on

  • When Benice Became Barnyard

    By Rob Eshman

    July 25, 2013 | 11:26 am

    I walked into Barnyard with a chip on my shoulder.

    Barnyard is the new Venice restaurant from Chef Jesse Barber.  It's very New Venice: farm-to-table food, hot chef with even hotter resume (Tasting Kitchen, French Laundry), local beers, wines that appear on no wine Apps, and of... read on

  • World of Flavor

    By Rob Eshman

    July 17, 2013 | 3:22 pm

    Every two years, the Culinary Institute of America hosts its World of Flavors conference in its castle-like Napa Valley compound.

    Some of the planet’s best chefs show up, along with food purveyors from across the globe, and the endless meals, spread out in a massive hall lined... read on

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