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Jewish Journal

Tag: Cooking

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  • Celebrate Queen Esther with chocolate

    By Judy Zeidler

    March 12, 2014 | 11:50 am

    Queen Esther, the heroine of the Purim tale, was quite a woman. Not only did she outwit the evil Haman and save the entire Jewish population of Persia, she did it all as a vegetarian. According to tradition, when she moved into the palace, she became quite a party girl but limited...

  • Cooking up romance

    By Elana Horwich

    February 13, 2014 | 2:42 pm

    In the United States, it’s hard to find a man who is even moderately comfortable in the kitchen. Even if I were to switch teams and start dating women, it’s possible I wouldn’t have much better luck.

    What a shame, because cooking together creates romance and heightens intimacy....

  • Why Some of You Should NOT Cook

    By Elana Horwich

    January 14, 2014 | 9:00 am

    Apparently my favorite word as a toddler was “no.” And my “no” had an exclamation mark after it, so actually it was “No!”

    Who doesn’t love to say no? 

    Put away your toys Elana. No! Drink your milk Elana. No! It’s time to be a big girl and get potty trained. No! (Eventually I...

  • How to cook a perfect turkey

    By Elana Horwich

    November 21, 2013 | 11:42 am

    It took a lot of stress and hard work to come up with this hassle-free turkey. Don’t think I didn’t personally slave just because I say it’s the easiest ever. It wasn’t easy to get here. Cookbooks were scoured, recipes were sent from friends, gravies were made and thrown out, my...

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  • Sukkot veggie heaven

    September 18, 2013 | 3:05 pm

    Sukkot is a wonderful time of year to incorporate seasonal ingredients into your cooking. Beets, cabbage and squash are vegetables that are especially delicious at this time of year and work well in many recipes. Sukkot also reminds me of savory sweet and sour dishes that we ate in...

  • La Dolce Villa: Finding Life Purpose in a Tuscan Kitchen

    By Elana Horwich

    September 11, 2013 | 9:00 am

    After my second year of college I decided to take time off studies and moved to Italy. In short, I had an epiphany while on a mushroom-induced psychedelic trip.

    It was a perfect sunny spring weekend and while most of the other students were wasted on cheap beer, I was blissfully...

  • Empty nest, full fridge

    By Judy Zeidler

    July 19, 2013 | 2:00 pm

    My son Paul and his wife, Amber, were the original baby boomers, graduating from college in the ’80s, getting married and raising four children. 
     
    They both love to cook, and when their kids were growing up, they always ate family dinners together, every night.  The only rule...
  • Los Angeles’ top Jewish chefs under 40

    June 26, 2013 | 12:06 pm

    What do the young Jewish star chefs in Los Angeles have in common? For those on the cutting edge of the city’s food scene, it’s not the laws of kashrut. Instead, for each of the 10 chefs and teams profiled here, all under age 40, the foundation of their cooking is seasonality,...

  • 25 Tips To Help You Become A Pro In The Kitchen

    By Sima Cohen

    May 9, 2013 | 2:02 pm

    So, you're a beginner? Perfect. A lot of my clients were once, too. Today they invent their own recipes, such as my Pita Pizza and Sweet Potato Fries... some of the recipes you'll find in my 10 Day Shred and 3D-Xcelerated packages. Rest assured, I am not here to turn you into the...

  • Cooking Mistake Number One

    By Elana Horwich

    April 24, 2013 | 9:00 am

    I will never forget my summer of grad school at Middlebury College in Vermont.  I was in the Italian School which meant that we had to speak in Italian, dine in Italian, play soccer in Italian and have secret rendezvous with the half-black/half-white Puerto Rican in the adjacent...

  • Ingredient Number One: Love

    By Elana Horwich

    April 22, 2013 | 9:00 am

    They say in Italy that each sauce or each dish comes out differently depending on who is cooking it. Even with the exact same ingredients and measurements. Just the way someone stirs the sauce and connects with the sauce is enough to create a unique and personal outcome. In other...

  • The Real Apprentice

    By Beit T'shuvah

    April 11, 2013 | 2:51 pm

    By Michael Welch

    I was watching a movie on Netflix (no Nyquil), and noticed that the premise of the movie had seemed foreign to me. 85-year-old Jiro Ono, considered to be the greatest sushi chef in the world, paints and establishes perfection with his creation of sushi. What...

  • Save the self-pity, choices abound for Passover meals

    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...

  • Choosing tomatoes [VIDEO]

    By Elana Horwich

    February 27, 2013 | 10:50 am

     
    To see the health benefits, what I call Vigor Triggers, of tomatoes, click here.

    To see more Meal and a Spiel how-to videos or to take cooking classes with Elana, please visit www.mealandaspiel.com

  • This week from Israel

    By Noga Gur-Arieh

    February 18, 2013 | 11:14 am

    Barbie and Ken tour Israel

    Enrico Pescantini and Maria Giovanna Callea vacationed in Israel this past August. Like any other tourists, they visited Tel-Aviv, Jerusalem , the Dead Sea, and all the rest of Israel's best. However, the Italian couple did get some weird looks when...

  • One Israeli Creation for the Weekend

    By Noga Gur-Arieh

    January 4, 2013 | 12:20 pm

    This weekend, you are all invited to go to your nearest grocery store or Supermarket (before Shabbat enters, of course,) and purchase a delicious Israeli creation (in case they sell it.) Yes,  turns out there are foods invented by Israelis:

    Bamba - peanut butter-flavored snack...

  • Slice of Life: Cooking with pears

    October 18, 2012 | 9:49 am

    One of my favorite best childhood foodie memories was sharing the plate of sliced pears and cheese that my mom had waiting for me after a long day at grade school. I so loved the concept of sharing a healthy snack and continued the tradition with my boys. Finding out that not only...

  • Braised short ribs of beef

    October 18, 2012 | 9:33 am

    “HELEN NASH’S NEW KOSHER CUISINE" is available at bookstores around the country and online retailers.  For more information visit http://www.helennashkoshercuisine.com/.

    This is a very flavorful dish using Chinese ingredients. I prepare it in advance and just reheat. I like to...

  • Celebrating Sukkot, remembering Africa

    October 2, 2012 | 1:56 pm

    There’s a certain bittersweetness to the festival of Sukkot. On the one hand, it’s z’man simchateinu, the season of our rejoicing: In ancient Israel, it marked the end of the harvest season, the time when the storehouses were full of sustenance for the coming agricultural year, the...

  • All you knead for a bounty of challah

    By Judy Zeidler

    September 5, 2012 | 11:10 am

    Dipping freshly baked challah in honey is a tradition observed during the holiday of Rosh Hashanah, the Jewish New Year. This act combines the Shabbat bread with hopes for a sweet New Year.

    The custom is to serve a round or spiral-shaped challah, one of the symbolic foods eaten...

  • A young chef’s guide to the Rosh Hashanah meal

    By Michael Israel

    September 5, 2012 | 10:29 am

    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...

  • Karaite-style Passover recipes

    April 5, 2012 | 5:42 pm

    KARAITE MATZAH (From Amy Gazzar)

    NOTE: To make sure that dough does not rise, matzah should be put in the oven within 10 minutes of adding water.

    2 cups unbleached flour
    1/3 cup warm vegetable oil
    1 teaspoon salt
    3/4 cup warm water
    1 1/2 tablespoons coriander seed

    Preheat oven to...

  • Recipes to please the crowd and de-stress the chef

    April 4, 2012 | 12:23 pm

    Passover may be the mother of all kitchen yontifs — but stay cool, and don’t stress. Here are some of my favorite recipes from last Passover that you will love this Passover and all year.

    Last year, 99 percent of what I made for Passover wasn’t actually Passover recipes. Of...

  • Position yourself for Passover’s traditions

    By Judy Zeidler

    March 29, 2012 | 3:01 pm

    After many years of reciting the Passover story around our dining room table, we made a major change. My family decided to re-create the seders held long ago. According to the haggadah, when people live in freedom, they can eat in a reclining or relaxed manner.

    We asked our guests...

  • Poppy seed pleasures

    By Judy Zeidler

    February 29, 2012 | 12:16 pm

    It all began with Queen Esther, the heroine of the Purim story, who became a vegan when she married King Ahasuerus and moved into the palace. She favored fruits, beans and grains in her diet, and legend has it that poppy seed pastries were her favorite.

    Over time, I have developed...

  • Truckin’ with kosher eggrolls

    January 18, 2012 | 4:57 pm

    Jews have had a long and halcyon history with Chinese food. In many cities it’s tradition for Jews to spend Christmas at the movies, later eating at their favorite Chinese restaurant. So it’s no small feat that Los Angeles now has its first Jewnese food truck, and a kosher one at...

  • Homemade falafel — A little taste of Israel

    November 17, 2011 | 11:15 am

    Bring a bite of Israel home with delicious falafel sandwiches made with amazing Israeli food products easily found in your local grocery store. These are perfect to pack for lunch, grab as a light snack or serve as a main course for dinner. B’tayavon!

    FALAFEL SANDWICHES

    Falafel:...

  • Giving thanks deliciously

    By Judy Zeidler

    October 21, 2011 | 11:39 am

    Whether you call it Thanksgiving or Turkey Day, the holiday is a festive time for American Jewish families to enjoy the best of both heritages — hearty American food and an occasion to give thanks for blessings.

    When it comes to the Thanksgiving menu, I like to plan a lot of...

  • Sweet season: Apples and honey for Rosh Hashanah

    September 19, 2011 | 11:30 am

    Among the familiar customs of Rosh Hashanah is the dipping of apple slices in honey — but what is its origin?

    King David had a “cake made in a pan and a sweet cake” (II Samuel 6: 15, 19) given to everyone. Hosea 3:1 identifies the “sweet cake” as a raisin cake.

    Honey also...

  • Break the fast with a buffet

    By Judy Zeidler

    September 16, 2011 | 3:52 pm

    As the sound of the shofar officially closes the long day of Yom Kippur prayer, people head home a little weary but spiritually uplifted. It has been a tradition for our family to gather upon returning from synagogue for a break-the-fast meal. It began when our children were growing...

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