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Jewish Journal

  • Cooking 101: A practical lesson for college students

    by Judy Zeidler

    1 week ago

    Spending a lovely summer back home in the Los Angeles area, Morgan Lieberman was doing what she enjoys most: using her camera to shoot photos. From time...

  • Pack your kid’s lunch with a side of fun

    by Judy Zeidler

    3 weeks ago

    If you have children in school, you know that making a lunch that pleases both you and your kids is not an easy assignment. Think of it as the...

  • Cooking career began with ‘nice Jewish college boyfriend’

    by Jessica Ritz

    July 16, 2015 | 11:09 am

    Given her background as a cooking instructor, certified holistic health counselor and UCLA Anderson School of Management alum, Pamela Salzman takes the...

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  • 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,...

  • 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...

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