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Tag: Cheese

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  • 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...

  • Celebrating the Big Cheese on July 4th

    By Michael Israel

    July 1, 2013 | 9:18 am

    Happy Birthday USA! This week we celebrate July 4th, American Independence Day. Before we get into this week’s recipe, I would like to state how grateful I am to be living as a free Jew in the United States of America in 2013. Also, unlike the past few blogs this week’s recipe will...

  • Wine and Cheese Gets an Upgrade

    By Arielle Adelman

    May 16, 2013 | 9:56 am

    Creativity is born from inspiration and that is exactly how I cook. Following a recipe is near impossible for me so I find inspiration from visiting farmer’s markets, watching a food show on tv, reading a travel magazine, or in yesterday’s case, reading a health article.  In case...

  • A Healthier Shavuot: My Favorite Cheese Plate

    By Elana Horwich

    May 15, 2013 | 9:00 am

    On Shavuot we Jews eat dairy - cheese blintzes, cheese kreplach, even cheesecake. Here's my idea. You don’t need to cook in order to feed your guests. Just choose the best quality items for a simple, yet fantastic, cheese plate.

    Fyi, you only need to serve one type of cheese...if...

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  • Gluten-Free and Less-Guilty Mac N’ Cheese (RECIPE)

    By Elana Horwich

    February 1, 2013 | 8:00 am

    While preparing for a “food that will impress your man” cooking class, I polled men on facebook. “What food would you most love a woman to cook for you that would inspire you to want to give back to her?” I asked with genuine curiosity. You got it. Macaroni and Cheese. Who knew?

    ...
  • N.J. kosher cheese company bidding for recovery after Sandy

    November 13, 2012 | 11:18 am

    A flooded warehouse, decomposed wall beams, sodden sheetrock, crumbling brick walls, a fried electrical system and about $2 million worth of rotten cheese waiting to be chucked: That’s only a glimpse of the woes facing Brigitte Mizrahi.

    Mizrahi owns Anderson International Foods,...

  • The goat herd: A story of chevre, Shavuot and backyard goats [RECIPE]

    By Rob Eshman

    May 15, 2012 | 7:49 pm

    The most common question people ask when they visit our home is: “Why the goats?”

    We live in the city. A few houses west of us, four lanes of Lincoln

    Boulevard traffic roar past day and night. Planes from cursed Santa Monica Airport buzz overhead. And on any given night,...

  • Say Cheese: Recipes for Shavuot

    By Judy Zeidler

    May 31, 2011 | 6:43 pm

    During Shavuot, it’s a custom to serve dairy foods, such as cheese blintzes, cheese noodle kugels, cheesecake and even ice cream. But have you wondered where this tradition comes from?

    There are many explanations, but I like the theory that, at this time of the year, sheep and...

  • $145 billion in government cheese—the good news and the bad

    By JewishJournal.com

    January 22, 2008 | 11:08 pm


    The bad news: The economy is messed up and all the idiots in Washington can think of is $145 billion in “government cheese.

    The good news: It will be Kosher cheese!

    KOSHER ONLY PRODUCTS
    ‘€œKosher Only’€ products will be identified in the solicitation.

    Offerors shall...

  • Israelis develop a taste for goats’ and sheep’s milk cheeses

    By  Orit Arfa

    June 14, 2007 | 8:00 pm


    The people of Israel have a long history as shepherds. Many of our forefathers, among them Abraham, Moses and David, took care of their herds with the nurturing qualities that later proved crucial for leading the burgeoning Jewish nation.

    While modern Israel today may lack the...

  • Say ‘grazie’ for ricotta-filled Italian delights

    By Judy Zeidler

    May 17, 2007 | 8:00 pm

    Shavuot begins exactly seven weeks after Passover and brings with it centuries of food traditions.

    Because some say milk and cheese symbolize the purity of the Torah, it is the festival when dairy foods are normally served. The holiday also celebrates the spring harvest, a time...

  • Cheese for Shavuot wrapped in tradition and variety

    By Linda Morel

    May 17, 2007 | 8:00 pm

    More than 50 years ago my grandmother took me to a friend's apartment. "Bertha turns out blintzes by the dozen," Granny explained. "Even if there's no company expected, she makes them and stocks her freezer."

    I stood on a stool and watched melting butter turn frothy before...
  • Slicing the Kosher Cheese Market

    By Gaby Wenig

    July 3, 2003 | 8:00 pm

    At a cheese plant in Compton, Rabbi Avraham Vogel, a mashgiach (kosher supervisor) from OK supervision, adds a bucket of culture to a 780-gallon bath of hot milk. A table nearby is spread with cheese curd, which a worker cuts and then puts through a cooker stretcher that bathes the...

  • By Journal Staff

    August 9, 2001 | 8:00 pm

    Three Rabbis were talking over a regular Sunday morning breakfast get-together.

    Rabbi Ginsberg said, "We have such a problem with mice at our shul. The shammos sets all kinds of baited traps but they keep coming back. Do either of you learned men know how I can get rid of these...

  • Cooking Corner

    May 24, 2001 | 8:00 pm

    Q: Why do we all love Shavuot?

    A: It's the cheese!

    Bella Greenfield's Rugelach

    I loved my mother's cheesecake and blintzes. But, most of all, I loved her rugelach. Here is the recipe for you to make with the help of an adult:

    Dough

    1 cup cream cheese

    1 cup butter

    2 cups flour

    Pinch...