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Jewish Journal

Recipe: Olallieberry Pie, Oh My!

by Sara Budisantoso

May 22, 2014 | 1:33 pm

The Olallieberry (pronounced ol-la-leh) pie is hands-down my favorite pie! This pie would be perfect for you to bring to any Memorial Day festivity. In fact, you can get creative with... read on

  • Rosemary, Brie, and Marmalade Hand-Pies

    By Julie Bien

    May 22, 2014 | 10:03 am

    Looking for the perfect, sophisticated and easy-to-make, easy-to-eat Memorial Day treat? Look no further than these pillowy, savory, sweet and decadent rosemary, brie and marmalade hand-pies. Besides being a breeze to whip up, they're easy to transport, drip-free finger food. Your... read on

  • Memorial Day BBQ: Beer Can Chicken

    By Julie Bien

    May 21, 2014 | 1:31 pm

    Memorial Day means it's time to fire up the BBQ, raid the local farmer's market and crack open an ice cold beer (or soda).

    This recipe for Beer Can Chicken comes from my co-worker's dad, Barry Hensiek.

    Thanks, Barry!

    Ingredients:

    1 whole roasting chicken

    1 tall can of... read on

  • Why Ditmas Kitchen and Cocktails on Pico Will Succeed

    By Rob Eshman

    February 11, 2014 | 5:30 pm

    High-end kosher restaurants in LA last about as long as an American Idol’s singing career.

    Every few months, one arrives in a blaze of publicity and expectation—Prime Grill, La Seine, etc.— and a captive audience of people who keep kosher and are wealthy enough to drop a couple... read on

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  • The Kosher Bacon Donut

    By Rob Eshman

    January 23, 2014 | 3:16 pm

    Harry Ben-Zvi, the founder and owner of something called The Glazed Donut Bistro, had a problem.  He opened a new donut shop, and as a strongly-identified Jew, he wanted to post a mezuzah, the ritual amulet marking the entrance to a  Jewish home or business, on his door.

    The... read on

  • 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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