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Jewish Journal

Thanksgiving by mom, updated

By Judy Zeidler

1 week ago

Rhubarb Preserves. Photo by Dan Kacvinski. Food preparation and styling by Judy Zeidler

The Thanksgiving holiday is the perfect time to invite family and friends to celebrate an American tradition with a home-cooked feast. The essential elements are turkey, stuffing, gravy,... read full article

  • Flavors of Israel from Atalya’s Kitchen

    by Atalya Ein Mor

    October 1, 2014 | 10:52 am

    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 cultures that have influenced me, I realize their foods have similarities to Israeli cuisine....

  • 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...

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  • 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...

  • 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...

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