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Jewish Journal

  • 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... More.

  • 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.

  • 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... More.

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  • 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... More.

  • Lenny’s Deli steps in to fill the Juniors void

    By Rob Eshman

    July 12, 2013 | 11:35 am

    Last night after seeing a movie at what seems to be the cultural center of West Los Angeles Jewish life — the Landmark Theatres at the Westside Pavilion... More.

  • Eggplant with Mint Yogurt and Harissa Oil

    By Rob Eshman

    June 30, 2013 | 12:15 am

    Last night I made dinner for my mother's 83rd birthday.  I know my mother likes cooking for us at her home-- because mothers like being mothers.  But I... More.

  • French Fries at Home, With Kids

    By Rob Eshman

    June 20, 2013 | 4:39 pm

    Cooking with my kids makes me ridiculously happy.  It’s unfair, really, the power they have over my moods simply by saying, Yeah, sure when I ask them... More.

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