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Jewish Journal

L.A.‘s Jewish food scene keeps on trucking

by Jessica Ritz

March 12, 2014 | 12:57 pm

Rudy Ellenbogen, founder of Holy Kosher BBQ, focuses on attracting a student clientele at USC and UCLA.

In the years since the food-truck scene took off in Los Angeles, nearly every culinary niche has been represented. Jewish food and kosher specialties have been finding their way to eager,... read full article

  • Broth of a nation

    Yvona Fast

    January 17, 2014 | 2:09 pm

    When you're tired, sick, and grumpy, coughing, sneezing, with a stuffy head and scratchy throat, there's nothing more comforting than a hot, steaming bowl of homemade chicken soup. 

    There must be something to it because chicken soup is common fare worldwide. The poor, who can't...

  • Chocolate freedoms of Chanukah and Thanksgiving

    Deborah R. Prinz

    November 26, 2013 | 3:22 pm

    The freedom food of chocolate should star in desserts for Chanukah and Thanksgiving. Puritans seeking asylum in North America and Jews hiding from the Inquisition in New Spain (Mexico) had their first encounters with chocolate in the 17th century. Chocolate paves the religious...

  • Shavuot inspires dairy recipes

    By Judy Zeidler

    May 8, 2013 | 11:50 am

    Shavuot celebrates the receiving of the Ten Commandments and the arrival of the spring harvest. But, for food lovers, it is noted for the array of dairy foods that are served — delicious combinations of cheese, sour cream, milk and eggs. Also in abundance are “stuffed” foods, such...

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  • A novel meeting of Israeli, Socal culinary worlds

    by Jessica Ritz, Contributing Writer

    April 10, 2013 | 11:34 am

    Given the similarities between their respective climates and diverse populations, the food cultures of Israel and Southern California would seem to have much in common. Chefs Assaf Granit and Uri Navon of Jerusalem’s lauded Machneyuda restaurant are about to find out firsthand...

  • Save the self-pity, choices abound for Passover meals

    by Helen Nash, JTA

    March 26, 2013 | 11:44 am

    For the many who feel overwhelmed by Passover because of the demands of cooking without leaven, a word or two: That should not be an obstacle.

    After all, on this most celebrated of Jewish holidays, we are allowed to eat fish, meat, poultry, eggs, nuts, fruits, most vegetables and...

  • Is the Newsweek rabbis list good for the Jews?

    by Danielle Berrin, Staff Writer | Graphics by Jonah Lowenfeld, Staff Writer

    March 14, 2013 | 5:59 am

    One night some years ago, two powerful Jewish men in media, one from New York and one from Los Angeles, were walking together through the streets of Jerusalem when they hatched a little idea. 

    Michael Lynton, then CEO and co-chair of Sony Pictures Entertainment, and his longtime...

  • 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...

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