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Jewish Journal

The Passover Coca-Cola Challenge [VIDEO]

by Jared Sichel, Staff Writer

March 21, 2013 | 3:53 am

That Passover Coke tastes better than the year-round version is so often heard in Jewish circles that the Journal decided to hold a “Passover Coca-Cola Taste Test” on March 18. 

We set... read full article

  • Matzah: Simple cracker, detailed story

    by Jared Sichel, Staff Writer

    March 21, 2013 | 3:36 am

    The matzah aisle in any local kosher supermarket — even some nonkosher ones — is increasingly more likely to resemble a cereal aisle with its myriad options rather than the modesty and simplicity that is matzah itself. 

    A recent visit to Glatt Mart, one of Pico Boulevard’s two...

  • Eating Jerusalem [PASSOVER RECIPES]

    by Joan Nathan

    March 20, 2013 | 1:09 pm

    When I lived in Jerusalem in the 1970s, working as foreign press attaché for Teddy Kollek, the legendary mayor of Jerusalem, we would seek out good food in East Jerusalem’s restaurants. The best ones in West Jerusalem were mostly for tourists, ersatz Italian or French or hotel...

  • Kosher – Farm to table

    by Zan Romanoff, Contrbuting Writer

    March 13, 2013 | 7:28 am

    Jewish holidays are full of symbolic foodstuffs: We are people of the mouth and stomach at least as much as the people of the book. Passover provides perhaps the best example of this — not only does almost everything on the table have a story, the ritual of the holiday involves...

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  • Kosher caterer and restaurateur Alain Cohen brings family tradition to his menus, especially at his own Passover seder

    by Jessica Ritz, Contributing Writer

    March 13, 2013 | 7:08 am

    It’s late afternoon and the staff at Got Kosher? Café is under the impression that the kitchen isn’t yet able to prepare brik until dinner service begins. “So, you want brik?” owner Alain Cohen asks. Dressed in all black, with a professorial air and solid build, Cohen’s question...

  • Preparing for spring and the festival of indigestion

    by Darcy Vebber, Contrbuting Writer

    March 13, 2013 | 6:59 am

    Uri Laio, proprietor of Brassica and Brine, which calls itself a micro-craft food business, stands at the front of a small crowd gathered to learn from this master artisan how to make kvass, or fermented beet juice. The event, organized by a new eco-kosher buying club called Common...

  • The art of Passover baking [RECIPES]

    By Judy Zeidler

    March 13, 2013 | 6:38 am

    Passover, the Festival of Freedom — also known as the Festival of Unleavened Bread — is celebrated for eight days. Over the centuries, Jewish cooks have produced a rich array of foods for the Passover holiday, and desserts are an especially important course of the meal. 

    No...

  • Making Passover a ‘seder to savor’

    by Susan Feniger

    March 12, 2013 | 1:20 pm

    When I was growing up in Toledo in the late fifties and early sixties, every year at Passover we would go to my cousin’s house for the seder.  Besides the food, I was thrilled because it meant I was never the youngest and never had to do the four questions.

    My little cousin Gary...

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