Jewish Journal

  • DIY: Reupholstering a dining room chair

    By Julie Bien

    May 15, 2014 | 1:51 pm

    I'll admit it. I reupholstered the first of four chairs before documenting the process. I wanted to make sure that 1) I could do it and 2) that there wasn't any blood. So now that I'm totally an expert in dining chair reupholstery, I will share my wisdom with you! Seriously--this... read on

  • Adventures in moving

    By Julie Bien

    May 12, 2014 | 2:54 pm

    This month I'm moving into a really spiffy 1920s Egyptian Revival "Historic Register" apartment building. Quite a step up from my current "we-shoot-people-down-the-block" abode.

    Perhaps that's too harsh--I love my current building and my super sweet landlord, but the location is... read on

  • Recipe: Deluxe (and easy) tacos for Cinco de Mayo

    By Julie Bien

    May 5, 2014 | 12:22 pm

    We have a joke in our family that real Jewish cooking is simply a matter of being able to make boxed/canned/frozen food edible by dressing it up with fresh ingredients. This is how my midwestern mother's taco recipe came to be. It should be noted that my father, a native Angeleno... read on

  • Drunken Passover apple cake with melted cheddar

    By Julie Bien

    April 7, 2014 | 2:24 pm

    Inspired by the popularity of my drunken Passover grilled cheese recipe, I decided to figure out what other ways I could combine cheese, cheap wine and carbs for Passover (like I need an excuse to eat cheese, carbs and cheap wine.)

    And then this happened; a delicious, traditional... read on

  • Drunken Passover grilled cheese? Yes, please!

    By Julie Bien

    April 3, 2014 | 11:35 am

    In college, the week of Passover always presented  a major culinary challenge--how many ways could I eat matzo? It was like the non-treif version of the shrimp scene in Forest Gump.

    Matzo brie, matzo pizza, matzo dipped in chocolate, matzo with butter, matzo with matzo...

    ... read on
  • Adam’s story: How curing swine brought me back to Judaism

    By Adam J. Gomolin

    February 12, 2014 | 3:38 pm

    I started making salami a year ago. It’s hard to explain the beauty of this process. Part of it is the history–man has been dehydrating, curing, and fermenting for millennia. The first practitioners were cavemen who rubbed salt on meat to preserve it for long travels. Cultures... read on

  • Easy, fool-proof recipes for Valentine’s Day dinner & dessert

    By Julie Bien

    February 5, 2014 | 12:42 pm

    Cooking a full meal can be overwhelming, especially when a) you don't cook very often and b) it's a high-pressure holiday like Valentine's Day.

    Lucky for you, I have perfected the art of easy "fancy" food that tastes pretty darn good.

    You can make the dessert ahead of time (in... read on

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