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Jewish Journal

  • Matot-Massei: Concentric circles and roasted onions

    by Sarah Newman, Neesh Noosh

    2 weeks ago

    This post originally appeared on Neesh Noosh.

    I received a basket of enormous, homegrown onions from a family friend. Layers of thick dirt muted the...

  • Bibi’s Bakery is his newest production

    by Jessica Ritz

    July 2, 2015 | 11:19 am

    Since moving to Southern California in 1999 to become a writer and performer, Dan Messinger has acquired some L.A.-specific wisdom. “Being a producer, I...

  • Inspiring salads for today’s health-conscious boomers

    by Judy Zeidler

    June 30, 2015 | 11:06 am

    When I think of baby boomers, I begin to realize how instrumental they are in the way people eat today. They have made us more aware of nutrition,...

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  • Recipes: Rediscovered and reimagined

    by Jessica Ritz

    June 18, 2015 | 1:24 pm

    My family had one Jewish cookbook growing up. Apparently, Jennie Grossinger was all we needed to get us through preparing holiday meals. I also remember...

  • Recipes: Vilna Vegetarian

    by Fania Lewando

    June 18, 2015 | 1:06 pm

    Rolled Spinach Omelet

    Wash and cook 1 pound of spinach, drain, and chop. Add 4 tablespoons bread crumbs, some salt, ½ cup ground walnuts, 1 grated...

  • Recipe: Summertime tomato salad with tahini dressing

    by Jeff and Jodie Morgan

    June 18, 2015 | 12:48 pm

    Jeff visited Israel for the first time as a teenager in the summer of 1973. Left to his own devices, he managed to run out of money just outside...

  • Recipe: Lamb chops with cilantro chimichurri sauce and warm quinoa salad

    by Jeff and Jodie Morgan

    June 18, 2015 | 12:27 pm

    We love lamb, and we love the ease with which this dish is made. It offers a welcome variation on the classic theme of meat and potatoes.Both quinoa and...

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