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.
It’s almost encoded in your Jewish DNA: How you make your stuffed cabbage all depends on where your grandmother came from.
More than Jews have kept delis, the deli has kept the Jews.
Shortly after I became a vegan, around 20 years ago, I ordered my first “vegan option” at a Jewish organizational dinner. It arrived: a plateful of raw celery and carrot sticks arranged around a cup of something ranch dressing-ish that probably wasn’t even vegan.
On a Thursday this past March, at around 11:40 a.m., the alluring scent of chicken schnitzel – freshly breaded and pan-fried — wafted through the parking lot of New Community Jewish High School (NCJHS) in West Hills.
Big fish, cheap fish; sport fish, gefilte fish. With apologies to Dr. Seuss, that’s a decent summary of the situation for carp today.
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.
Even though the sap begins to rise on Tu B’Shevat, colder temperatures continue can drag on in Jerusalem for weeks, if not months. That means finding the right place to drop in and warm up at some of the city’s most appealing restaurants.
A mural of shadowy black silhouettes covers the wall with just one splash of color: a solitary red man. As the jazz-era-style mural stretches along the length of the restaurant, it follows the red man as he meets a lone red woman, and they end up sharing a table ... and a drink. The painted walls illustrate the overall theme of The Rack, an eclectic Woodland Hills eatery designed with the kind of intimate atmosphere that makes it an ideal meeting place.
It will be a night of glitz and glamour, surprises and speeches. From red carpet hits and misses to backstage interviews with the winners, the Academy Awards is Hollywood’s biggest night. Celebrate the 83rd Oscars on Feb. 27 with an award-worthy viewing party. Whether you invite 10, 20 or 30 guests, the real key to any fabulous event is to have a great mix of friends and delicious foods. Feel like a star chef by keeping your Oscar party food simple — serve a variety of hors d’oeuvres and movie snacks.
In the dining history of the last century, the American steakhouse was the place for special occasions — dark, plush, vaguely English, manly and old- fashioned, with limited menu choices and unpredictable quality. It was where families went to mark an occasion.
Dining, shopping, living, praying -- VideoJew Jay Firestone shows you how it's done Los Angeles-style.
They open, they close -- will this latest entry in the kosher restaurant wars survive a year?
Getting by on prepackaged kosher sandwiches or salads is now a thing of the past for Jewish students at UCLA. For the first time, UCLA is offering hot kosher dinners Mondays through Thursdays as part of the meal plan for dorm residents. Apart from the plan, students can buy lunches and receive free dinner on Friday nights at UCLA Hillel's The Shack (Students Hungry and Craving Kosher).
The American Library Association got more than 400 requests to ban books last year. But most of those requests were unsuccessful, because of librarians, teachers, parents, students and other people who make sure books stay on shelves.
Oxnard's population is more than 70 percent Latino, which could explain why Tierra Sur, the finest new kosher restaurant on this coast (or almost any other), has decided to open with a decidedly Mediterranean-Spanish flavor, with a large dose of Tuscany thrown in for good measure.
Following are pointers on livening up your Chanukah table from "Kosher by Design" by Susie Fishbein (Mesorah, 2003).
Since they were Orthodox and didn't use appliances on the Sabbath, Oma had an array of simple but wonderful dishes she prepared in advance to be eaten cold. In the Miami heat, her Cucumber Dill Salad was one of my favorites.