Jack Paley: Celebrity chef

By Danielle Berrin
Published on February 19, 2013

The Challah King of Beverly Hills

Published on December 20, 2012

The first time Chris Brugler ever made challah, it was for Shabbat dinner at the private home where he had just been hired as a personal chef.

LAX $4.1 billion makeover will include updates to food, concession stands

Published on December 12, 2012

The number of people in toques and clean white chef coats at the Flight Path Learning Center and Museum at Los Angeles International Airport on the morning of Dec. 5 made it feel like a set for an episode of Bravo’s “Top Chef.”

A young chef’s guide to the Rosh Hashanah meal

By Michael Israel
Published on September 5, 2012

Considering the history of the Jewish people, the fact that Jews are still celebrating the High Holy Days today is a miracle in itself. Strong traditions and lasting rituals have enabled Jews to survive the most threatening periods of history. With the freedoms we have as modern American Jews, it makes sense that we use these same traditions and rituals to enjoy holidays to the fullest. As a chef and registered foodie, the best way I know to relish in the upcoming holidays is by making really delicious food.

It’s Not Easy Being “Fishy”

By Michael Israel
Published on August 20, 2012

A Day with Gil Marks

By Michael Israel
Published on August 13, 2012

The Road to New Jewish Cuisine

By Michael Israel
Published on July 9, 2012

Humbly Luxurious

By Michael Israel
Published on July 3, 2012

Stewing Over the Spanish Inquisition

By Michael Israel
Published on June 25, 2012

The Cure [RECIPE]

By Michael Israel
Published on June 19, 2012

Kashrut and Mindfulness:  Savoring Fresh, Local Fare at La Seine

Published on September 27, 2011

This is a story about a dream afternoon I spent at La Seine, where chef Alex Reznik is cooking seasonal, farm-to-table, California-Asian … kosher food.

Obvious vs. the-Not-So-Obvious!

By Julia Bendis
Published on May 31, 2011

UPDATE: Chef to try for falafel ball record at Santa Clarita fest

Published on May 10, 2011

The Santa Clarita Valley could become home to the world’s largest falafel ball on May 15, when local chef Dawn Walker tries to craft and cook a deep-fried chickpea patty that will outweigh the 24-pound falafel ball that set the record a year ago in New York. Part of the third annual Santa Clarita Valley Jewish Food and Cultural Festival, Walker’s attempt will be documented for the Guinness Book of World Records. If a test run held two weeks before the event is any indication, the ball could end up weighing as much as 50 pounds.

Chicken and Duck Soup

Published on March 25, 2009

New kosher cooking school steps up to the plate—and that’s not chopped liver!

By Sue Fishkoff
Published on July 17, 2008

Last week, the Center for Kosher Culinary Arts opened in the heavily Jewish neighborhood of Flatbush. The $4,500, six-week intensive course, run in cooperation with the continuing education department of Kingsborough Community College, is the only professional kosher cooking school in North America.

Try main course hamantashen for a topsy-turvy day!

By Jeff Nathan
Published on March 1, 2007

If you're the type of person who likes gift giving, especially treats from your kitchen, then you probably look forward to the holiday as much as my family does. I especially enjoy the making of hamantashen. Holiday cookbooks are full of poppy seed, prune, chocolate, and even jelly-filled recipes.

‘Ace’ holds all the cards when it comes to cakes

By Naomi Pfefferman
Published on September 14, 2006

Duff Goldman is the "extreme baker" of the Food Network's reality series, "The Ace of Cakes."

The Gourmet

By Jeff Hoyt
Published on February 19, 2004

Guests nibbling on Grilled Hoisin-Ancho Colorado Lamb Chops, Roasted Garlic and Chicken Risotto and Caramel Sauce Crème Brûlée at Century City's five-star St. Regis Hotel & Spa might not just want to thank the chef, but also a rabbi.

Getting Stuffed on Sukkot

By Linda Morel
Published on October 9, 2003

"The most common Sukkot dishes are filled foods, particularly stuffed vegetables and pastries, symbolizing the bounty of the harvest," wrote chef Rabbi Gil Marks in his cookbook, "The World of Jewish Entertaining" (Simon & Schuster, 1998).

Over the centuries, Jewish cooks have gutted and chopped nearly every edible plant species, mixing the pulp with onions, breadcrumbs, matzah meal, meat, spices and assorted vegetables and fruit. They then stuffed these aromatic concoctions inside the vegetables' cavities, roasting them to create heavenly results.

During the weeklong celebration of Sukkot, people eat their meals in a sukkah, or temporary hut, and holiday recipes call for seasonal produce.

A Culinary Surprise

By Judy Zeidler
Published on February 20, 2003

Recently, my husband and I traveled extensively throughout Vietnam, where we took several cooking classes and met talented chefs. But the chef that surprised us the most was Donald Berger at the
Press Club in Hanoi.

Tasty ‘Adventures’

By Beverly Levitt
Published on November 28, 2002

When Jeffrey Nathan auditioned for his first job cooking for the captain of a Navy destroyer somewhere in the middle of the Pacific and substituted vanilla for Worchester sauce in the meatloaf, little did he know his destiny was a 375-seat upscale kosher restaurant in Manhattan's garment district named Abigael's.

Anything but Ordinary

By Judy Bart Kancigor
Published on August 29, 2002

"Adventures in Jewish Cooking" by Jeffrey Nathan (Clarkson Potter, $32.50).

When it comes to kosher fine dining, chef Jeffrey Nathan of New York's Abigael's restaurants wrote the book. Now, just in time for Rosh Hashana, he's written "Adventures in Jewish Cooking," a collection of innovative recipes that redefine kosher as a world-class cuisine.

The Circuit

By Michael Aushenker
Published on March 21, 2002

Circuit News.

Passover

By Naomi Pfefferman
Published on April 2, 1998

"I'm a Jewish girl, and my husband's a Catholic,"says Barbara Lazaroff, who has been married for 15 years to renownedchef Wolfgang Puck.

About 12 years ago, Passover was a lonesome timefor Lazaroff, most of whose Jewish relatives lived out of town. SoSpago regulars nudged her to create a restaurant seder, and she consulted withhubby Wolf ("He said, 'We can make shrimp.' I said, 'I don't thinkso,'" Lazaroff quips).

The result was the first seder ever held in anupscale Los Angeles eatery, with kosher-style (i.e., not strictlykosher) fare a la Puck's trendy-interpretive cuisine.