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Jewish Journal

Tag: Cuisine

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  • Let’s Move, Israel!

    By Noga Gur-Arieh

    March 19, 2014 | 10:58 am

    Let’s Move!, the campaign to end childhood obesity in the United States led by First Lady Michelle Obama, was announced in early 2010. One year later, Israel founded a similar program following the success of its American parallel, aimed to promote a more active and healthy way of...

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

    By Sue Fishkoff

    July 17, 2008 | 1:36 am

    On the first day of class at a new kosher cooking school in Brooklyn, 22-year-old Erica Zimmerman carefully slices raw potatoes into a stainless steel bowl.

    Zimmerman, a student at New York University, says she's always been interested in cooking, but as an observant Jew only wanted...

  • Paint Colorful Table With Italian Dishes

    By Judy Bart Kancigor

    September 29, 2005 | 8:00 pm

    While Crostini di Spuma di Tonno, Zuppa di Pesce Passato, Dolce di Tagliatelle might not sound like Jewish food, Italian Jews have long enjoyed these dishes.

    Joyce Goldstein made her first trip to Italy in 1957 and instantly became what she calls a "fanatic Italophile." The former...

  • Filmmakers Bring Maturity to Cinema

    By Tom Tugend

    April 22, 2004 | 8:00 pm

    Israeli filmmaker Shemi Zarhin is a gourmet cook and baker, whose diet-defying cakes, especially, soothe the vilest temper.

    "I cook Sephardic style, Ashkenazi and Japanese," Zarhin said in a phone call from Tel Aviv. "Next time you're in Israel, come by and I'll show you."

    Not by...

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  • Caribbean Cruise Kosher Style

    By Lisa Hostein

    April 1, 2004 | 7:00 pm

    Chef Erwin Van Oosten could be forgiven for not knowing what hit him when the rabbi ordered that the lasagna be sent back into the kitchen.

    It was the executive chef's first full day running the kitchen for a Caribbean cruise ship full of kosher passengers, and he had thought all...

  • Think Global, Cook Local

    By Judy Bart Kancigor

    December 18, 2003 | 7:00 pm

    "The Jewish Kitchen: Recipes and Stories from Around the World" by Clarissa Hyman (Interlink Books, $29.95).



    Clarissa Hyman's new cookbook, "The Jewish Kitchen," is alive with miracles -- stories of Jewish life and war-torn Jewish communities, bringing with them their glorious...

  • Think Global, Cook Local

    By Judy Bart Kancigor

    December 4, 2003 | 7:00 pm

    "The Jewish Kitchen: Recipes and Stories from Around the World" by Clarissa Hyman (Interlink Books, $29.95)

    Clarissa Hyman's new cookbook, "The Jewish Kitchen," is alive with miracles -- stories of Jewish life and war-torn Jewish communities, bringing with them their glorious...

  • Tasty ‘Adventures’

    By Beverly Levitt

    November 28, 2002 | 7:00 pm

    "Adventures of Jewish Cooking" by Jeffrey Nathan (Clarkson/Potter Publishers, $32.50)

    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,...

  • Spicy ‘Shores’ of the Mediterranean

    By Judy Bart Kancigor

    November 28, 2002 | 7:00 pm

    Celebrated cookbook author and chef Joyce Goldstein can trace her bloodline to a Russian shtetl, but her heart and soul lie in the Mediterranean.

    In "Cucina Ebraica" (Chronicle Books, 1998) and "Sephardic Flavors" (Chronicle Books, 2000) she explored Italian Jewish and Spanish...

  • Days of Learning and Bounty

    By Matthew Goodman

    October 17, 2002 | 8:00 pm

    Every Jewish community has its own sorrows to bear, but perhaps none quite so poignant as the Jews of Iraq. The life of the oldest continuous Jewish community in all the world has now come to an end, and has done so in the saddest possible way: in silence and without marker. In the...

  • Destination: Strasbourg

    By Anthea Gerrie

    December 20, 2001 | 7:00 pm

    It's not every day a grown woman gets her cheeks pinched by another woman who's tickled pink to see her eating, but then Yvonne Haller is no ordinary French restaurateur.

    She's one of the handful of honorary Jewish mothers -- actually elegantly coifed and no doubt WASPy grande dames...

  • Breaking the Fast

    By Judy Zeidler

    October 5, 2000 | 8:00 pm

    Yom Kippur, the Day of Atonement, begins at sundown on Sunday, Oct. 8, during which time a strict fast is observed

    Prior to the fast, it is customary to serve a family dinner consisting of simple foods prepared with a minimum of salt and spices.

    After the fast, dairy foods are...

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