Jewish Journal

Tag: Cooking

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  • How to avoid the Thanksgiving food coma?

    By Elana Horwich

    4 days ago

    Eating less is NOT the answer this chef will give you!

    Try these three tips, and they will totally change your holiday experience.

    1. My secret weapon: Digestive Enzymes. They support your belly’s digestion so you will feel less full and bloated, and will have more energy after...
  • Thanksgiving: Vegan and vegetarian dishes

    By Judy Zeidler

    5 days ago

    In some ways, I’m pretty traditional when it comes to my family’s Thanksgiving Day meal: I like to plan a lot of old-fashioned farmhouse food for the holiday. 

    Who doesn’t enjoy a handsome bronzed turkey with lots of stuffing, an appealing array of relishes and a lavish dessert...

  • The Love of a Mother

    By Ilana Angel

    1 week ago

    My mother has been visiting from Canada for the past 16 days. She is leaving today and I am so sad I can hardly breathe. It has been wonderful having her with us and I wish she was staying longer. My mom is funny, smart, charming, beautiful, opinionated, stubborn, wise, and quite...

  • Stories From My Mother

    By Ilana Angel

    3 weeks ago

    I am having a wonderful time having my mother here with me. She has been here a week and it has been so much fun. She will be with us in Los Angeles for another nine days and while I am trying to focus on having a good time, I am sad at the thought of her going home. She is great...

  • How do I get my roasted vegetables crispy?

    By Elana Horwich

    October 7, 2015 | 12:07 pm

    Here are three simple tips:

    1. Don't crowd them in the pan. If you do, they'll steam off of each other and get mushy.

    2. Turn the heat up! Roast vegetables around 450 degrees.

    3. Use more olive oil! That's going to create the crisp.


    Send your cooking questions to info@mealandaspiel.com with the subject, #Ask Elana!

    Interested in taking a cooking class with Elana? Visit mealandaspiel.com

  • The Pleasures of Staying Home

    By Mindy Leaf

    September 7, 2015 | 7:12 am

    I was never known to be a "homebody." Home was merely the place where I fell asleep, kept my clothes and took my daily shower. Work, focused activity, real conversations and daily living were reserved for "the outside."

    I was known to employ a fierce dedication at the office,...

  • Recipes from Amelia Saltsman: Falling for the flavors of Autumn

    September 3, 2015 | 12:14 pm

    For a profile on Amelia Saltsman, visit our Hollywood Jew blog.


    Photo by Staci Valentine

    In late autumn, new-crop olives abound. They are often fresh-cured with their buttery flavor and meaty texture intact, making them a perfect partner...

  • Cooking 101: A practical lesson for college students

    By Judy Zeidler

    August 27, 2015 | 12:00 pm

    Spending a lovely summer back home in the Los Angeles area, Morgan Lieberman was doing what she enjoys most: using her camera to shoot photos. From time to time during those warm days, she found her way into my kitchen — and my heart — shooting photos of food for the Journal and...

  • Cooking career began with ‘nice Jewish college boyfriend’

    July 16, 2015 | 11:09 am

    Given her background as a cooking instructor, certified holistic health counselor and UCLA Anderson School of Management alum, Pamela Salzman takes the concept and practice of home economics to a new level of organization. 

    “I always have a schedule of my meals,” Salzman said one...

  • One Israeli creation for the weekend

    By Noga Gur-Arieh

    May 1, 2015 | 1:57 pm

    This weekend, I would like to introduce one of the ultimate Israeli dishes – the Sabich!

    If you’ve ever been to Israel, you’ve probably tasted this divine sandwich, consisting of pita bread stuffed with fried eggplant, hard boiled eggs, hummus, tahini, Israeli salad, boiled...

  • Gourmand travelers to Baltimore: eat more adventurously!

    By Tamar Alexia Fleishman

    March 17, 2015 | 3:41 pm

    If you're headed to Baltimore -- or perhaps you're already here -- no doubt you'd like to explore the gastronomic possibilities. Do you look at some of the local menus, wondering how some of the off the beaten track foods would be? Possibly, you check out cuisine-oriented food or...

  • Exploring Israel’s ‘ethnic’ cuisine

    January 29, 2015 | 11:30 am

    From Givatayim’s renowned Sabich Shel Oved – a simple eggplant-sandwich shop with lines snaking around the corner — to lesser-known places like Chachaporia Georgian cuisine in Jerusalem, the new e-book “Israel’s Top 100 Ethnic Restaurants” provides the English-speaking tourist a...

  • Life, Liberty and the Pursuit of Persian Food

    December 29, 2014 | 12:08 pm

    My cavalier cooking practices have been a cause for shame and concern for my Iranian mother. To me, eating is just something you do to stay alive; for her and her legion of friends and family that grew up in the Motherland, cooking is a rite of passage to womanhood, the foundation...

  • Eight nights of Chanukah chocolate

    By Rabbi Debbie Prinz

    December 1, 2014 | 5:34 pm

    Each bite of chocolate makes him want "more," confessed my friend. Here are eight ideas for adding "more chocolate" to each night's celebration of Chanukah.

    On the First Night of Chanukah: Dec. 16, 2014

    Bake: Peanut Butter Chanukah Gelt Cookies

    This easy treat maintains the...

  • Eating my way through Israel on a Birthright trip

    September 4, 2014 | 10:19 am

    At first, the idea of going on a Birthright trip seemed silly, at best.  I’d already been to Israel, twice – once on a family trip when I was 15 and first exposed to lax drinking laws and Jewish college boys, and again before my senior year of high school, on a Write on Fellowship...

  • How to Choose an Olive Oil

    By Elana Horwich

    June 24, 2014 | 5:22 pm

    A common question I receive in my cooking classes is which olive oil to choose. This is NOT a no-brainer question.

    I can walk into any market, glance at my choices and in a matter of minutes, make my decision. Minutes, yes minutes. Not seconds. Choosing an olive oil takes some...

  • 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...

  • 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

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