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Jewish Journal

  • Recipes: Summer flavors, savory pastries and rich cheese tarts

    By Judy Zeidler

    June 18, 2014 | 2:16 pm

    Let’s have an outdoor summer party! 

    Whether you have a tennis court, a swimming pool or a great lawn for playing croquet, now is the time to invite friends over for a fun-in-the-sun celebration and an alfresco meal. Or you can take your party to the park.

    At our annual summer...

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

    by Jessica Ritz

    March 12, 2014 | 12:57 pm

    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, hungry crowds in new corners of the city via the Canter’s Truck, the Reuben Truck, The Kosher...

  • 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...

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  • 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...

  • 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...

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