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.
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 Eastern Europe, where I was raised.
My son Paul and his wife, Amber, were the original baby boomers, graduating from college in the ’80s, getting married and raising four children.
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.
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.
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.
This is a very flavorful dish using Chinese ingredients. I prepare it in advance and just reheat. I like to serve this with Parsnip and Potato Purée (page 126), White Bean and Potato Purée (page 131) or Vegetable Medley, Asian Style (page 121).
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 time of thanksgiving. We celebrate that today with wonderful meals for friends and family in our own sukkahs — a time of warmth, conviviality, plenty.
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.
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.
To make sure that dough does not rise, matzah should be put in the oven within 10 minutes of adding water.
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.
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.
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.
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 that.
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!
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.
Among the familiar customs of Rosh Hashanah is the dipping of apple slices in honey — but what is its origin?
As the sound of the shofar officially closes the long day of Yom Kippur prayer, people head home a little weary but spiritually uplifted.
Never mind your choice of desert island food. Tell me, who’s your desert island foodie?
Rosh Hashanah, the Jewish New Year, is a holiday full of hope and optimism as well as apples, honey and round challahs.
It all started with Signora Grazia, an elderly cheese maker in Panzano, Italy. While vacationing in this Tuscan village, just 30 minutes south of Florence, we walked by her farm early one morning and saw the sign that read “Pecorino and Fresh Ricotta for Sale.”
When a rare volume of a 1914 cookbook written in Yiddish for American Jewish housewives came into the hands of Bracha Weingrod, the once popular but forgotten book began its long journey from dusty oblivion to celebrated translation. The thick, worn copy of “Dos Familien Kokh-Bookh,” now newly translated by Weingrod as “The Yiddish Family Cookbook,” is the only Yiddish cookbook on the market.
Stuart Davis of Cherry Hill, N.J. won the $25,000 grand prize in this year’s Man-O-Manischewitz Cook-Off. The annual kosher cooking contest, which took place Thursday, is sponsored by Manischewitz, the nation’s largest maker of processed kosher food products, including the eponymous matzah.
Fresh ingredients for a soup are a chef’s dream, and the best place to find them is at your local farmers market — fresh fennel, squash, mushrooms, ripe tomatoes of all shapes as well as root vegetables. Our first experience with open-air markets was on a trip to Italy in the early ’60s. We walked excitedly through the marketplace looking at the fresh fruit and vegetables, then when we discovered that every village had its own market day during the week, we tried to visit all of them. The melons were sweet, the figs perfect, and the tomatoes, while ripe, still had a little green on them, but they were delicious.
Sometimes, for the sake of my marriage, I try to look at myself through my wife’s eyes. Early this month, for instance, my wife came home one day to see me crouched by our fireplace in the living room. My hands were black. Next to me, hot flames were licking at a hunk of beef. There was a dark smear — soot? charcoal? mascara? — beneath my right eye. The house smelled good — fire, smoke, meat — but it was not a normal smell. It was like a campfire, but inside the house. “What are you doing?” she asked.
Author and Jewish food connoisseur Joan Nathan may be best known for her award-winning cookbooks on Jewish cuisine in America and Israel. But long before any of those projects began, there was Paris.
When the Israelites rushed out of Egypt, Pharaoh’s men on their heels, they hurriedly bundled their belongings, food included, to carry as much as they could on their backs and donkeys. Seeking to nourish themselves throughout their desert journey to the Promised Land, they rolled together unleavened bread crumbs, eggs and oil to create a round, nutritious finger food. They heated these in water jugs, along with chicken bone scraps, to preserve them and give them flavor. And that’s how matzah ball soup was born.
Prior to becoming a food writer and restaurant reviewer for The Jerusalem Post, I always thought of kosher food as limited and bland. But Israel demands competitive kosher cuisine — hotels generally adhere to kashrut laws; corporate lunch meetings must often accommodate observant clientele alongside secular counterparts who’d prefer a Tel Aviv bistro serving sautéed shrimp. This is true even though, at the same time, at the heart of Israeli culture are Jews who, no matter how much they like to think of themselves as the new Hebrews, still fondly recall their grandmother’s traditional kosher Jewish specialties.
1 cup pitted, chopped dates, 1/2 cup chopped dried figs
1/4 cup olive oil, 3 onions, finely chopped
3 tablespoons safflower or olive oil, 2 onions, thinly sliced
3 eggs, separated, About 1/2 cup water or chicken stock, 1 to 1 1/2 cups matzah meal
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.
In this episode of 'Feed Me, Bubbe,' shares her way to make Lukshen Kugel -- Noodle Pudding.
Faye Levy doesn't look like anyone who's ever had a problem with her weight. The prolific cookbook author stands at 4-foot-10, and weighs about 100 pounds.
But somewhere in the mid-1980s, just as she was working on "Chocolate Sensations" and "Dessert Sensations," she realized that testing those recipes, on top of six years at cooking school in Paris -- and following every enticing smell into street markets and cafes -- had added a lot of weight to her tiny frame.
He's only 28, but Dave Lieberman already has two cookbooks and two television shows on the Food Network. With no formal culinary training, Lieberman is among today's hottest young celebrity chefs.
While Yair, 8-year-old Ezra and 5-year-old Neima usually jump at the chance to help in the kitchen, just peeling carrots or washing parsley can get boring. They want real jobs, and especially during the cooking-intensive weeks of the High Holy Days, giving them more challenging tasks is a good way to hold their interest in all things culinary.
The first-ever national kosher cook-off is intended to demonstrate to consumers the flexibility, speed and convenience of kosher cooking, while showcasing the Manischewitz label.
Although had she expressed a desire to become a professional cook, Fine is convinced that her mother "would have freaked." Cooking was thought of as "such an ordinary job, one that simply wasn't OK for nice Jewish girls," Fine said.
Say you're a few years out of college, living with friends and working in a low-paying job for some do-good organization. You don't go to synagogue, but you miss the camaraderie of your college Hillel, and you like to invite people over for Shabbat meals.
Imagine if someone was willing to pay you to keep doing it?
A growing number of new cookbooks are oriented towards the more health conscious Jewish cook. One such book is Nechama Cohen's "Enlitened Kosher Cooking," published just this year.
Make ahead recipes for Yom Kippur.
Brisket with Fennel and Olives; preserved lemons; Stuffed Nectarines a la Chez Panisse.
Here was my dilemma when I came of age and began making my own seders: Should I maintain tradition even though I didn't have the same associations with these foods that my mother did? Since Passover celebrates freedom (another traditional name for the holiday is Zman Cheiruteinu, or The Time of Our Freedom), I wanted to express my freedom by making foods of my own choosing, rather than feeling bound by a menu that was "traditional" only due to its roots in Eastern European cuisine.
While this was the third year for Kosher World, it was the first time the show joined with the ethnic and halal markets, under the umbrella of the World Ethnic Market.
Yemenite Jews in Israel live longer and healthier lives than other Israelis. Over the years, many researchers have attributed the Yemenite's good health to the simplicity of their cooking and their use of herbs and spices. Fenugreek, for example, a staple spice in our kitchens, has shown promise in research to treat diabetes and high cholesterol.