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Jewish Journal

  • Taking Leaves

    By Rob Eshman

    May 30, 2013 | 1:12 am

    For two years, from 1984-1986, I lived in Jerusalem.  I went to learn Hebrew, to work as a writer, to break up a relationship without facing the breakup.

    I had been living in San Francisco after college, typing out plays and freelance articles. I was trying my best to be a... read on

  • Boulettes Larder: When Cool Chefs Serve Hot Food

    By Rob Eshman

    May 24, 2013 | 12:54 am

    We didn’t know anything about Boulettes Larder when we stumbled upon it in a corner of San Francisco's Ferry Building last February. That in and of itself seems to be a faux pas in food-obsessed San Francisco, if not an actual Class B Felony.

    The counter was filled with jars of... read on

  • 7 Rules for Perfect Hummus

    By Rob Eshman

    May 16, 2013 | 12:18 pm

    When was the last time you opened a tub of hummus and swooned?  When was the last time a restaurant put a plate of hummus in front of you, and you said, “Oh my God.”

    Most of the hummus recipes you come across on web sites, in print, on YouTube—they’re just wrong.   Most of the... read on

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  • Israel à la Tarte Tatin

    By Rob Eshman

    May 8, 2013 | 5:11 pm

    Restaurants have souls.

    It comes across as much in the food as in the feeling you get from being there. You don’t find it out from the advertising. Otherwise every time you ate in an Applebee’s you’d feel comfy and at home, instead of bored and dissatisfied. You don’t discover it... read on

  • Erez Komarovsky & Saveur

    By Rob Eshman

    May 1, 2013 | 3:31 pm

    Is Galilee the next Tuscany?  

    This month Saveur magazine has a beautiful (and beautifully written) feature on the food and cooking of the Galilee region of Israel, by Gabriella Gershenson.

    Galilee is indeed one of the world's great undiscovered food regions-- rich in culture,... read on

  • You Got a Fast Charge

    By Rob Eshman

    April 25, 2013 | 2:36 pm

    Downtown Nissan is having a big celebration this Saturday April 27 to mark the installation of their Fast Charger.  There will be  test drives, discounts, demonstrations and a free "delicious lunch, brunch or dinner made from 100-percent organic plant-based ingredients."  If you're... read on

  • Passover at Malachy’s Bar

    By Rob Eshman

    April 11, 2013 | 3:08 pm

    For years now I have had a pre-Passover ritual: I drink one last beer before the holiday starts. 

    According to Jewish law, for the entire eight days of Passover, you're forbidden from eating or drinking foods made with wheat, barley, rye, spelt or oats.  Those of you into $10,000... read on

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