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Jewish Journal

Flavors of Israel from Atalya’s Kitchen

by Atalya Ein Mor

October 1, 2014 | 10:52 am

Atalya Ein Mor

Is there such a thing as Israeli cuisine? Of course there is! Israeli cuisine is an extraordinarily rich mixture of foods from Jewish communities all over the world. 

When I look at the... read full article

  • Recipe: The time of year to get your fill of kreplach

    By Judy Zeidler

    September 17, 2014 | 1:08 pm

    I am always impressed by the fact that food plays such an important role during the holiest of Jewish holidays, and kreplach — dough wrapped around meat and boiled, fried or baked — is certainly one of these dishes. Traditionally, it is served between Rosh Hashanah, the Jewish New...

  • How to make the best round challah: All you need is love

    By Elana Horwich

    September 17, 2014 | 11:39 am

    Every year on Rosh Hashanah, I make challah. And year after year, everyone tells me they’ve never had this kind of challah. 

    I could never understand what made my challah so unique — it’s round and has raisins and honey, just like all Rosh Hashanah challahs. I send people home...

  • Packing kid-friendly lunches

    By Judy Zeidler

    August 6, 2014 | 3:52 pm

    When you feel like you are always packing the children’s lunch boxes with the same old boring foods, it is time to branch out with new ideas and ingredients.

    I am sure that school lunches can be more creative and exciting than when my kids went to school. In those days, it was...

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  • Spicy summer steak and potato salad

    by Meigan Cameron

    August 5, 2014 | 1:31 pm

    Grilling season is still in its prime. Take those leftover steaks and turn them into this quick and delicious cold summer salad. Another bonus? It's a one plate meal!

    Ingredients:

    1 pound Grilled steak

    12 small red potatoes

    2 – 3 cloves of garlic, to taste

    2 Tablespoons...

  • “Young and Hungry” consultant, Gabi Moskowitz, tackles Kosher cooking

    by Jessica Ritz

    July 30, 2014 | 10:52 am

    Much of Gabi Moskowitz’s career path reflects the current plugged-in, hyper-technological times we live in. And yet her experience is also rooted in a particularly traditional Jewish-American experience. 

    The food blogger, cookbook author and executive consultant to “Young &...

  • Cooking with wine: A spirited menu

    By Judy Zeidler

    July 16, 2014 | 11:19 am

    The addition of wine to your favorite recipes can impart wonderful flavor, but too much or the wrong style can potentially ruin a delicious dish. 

    Example: Fish is usually better with the addition of white wine — except when using a pinot noir with a salmon recipe. Red wine can...

  • Recipes: Smoked salmon sandwiches, chocolate paninis and more

    By Judy Zeidler

    June 25, 2014 | 2:53 pm

    Baby boomers have childhood memories of eating all sorts of comfort foods: meatloaf, macaroni and cheese, Campbell’s Cream of Mushroom Soup, french toast and tuna sandwiches.

    Over the years, though, Julia Child and the Food Network did a lot to change these food habits, and...

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