Jewish Journal

Tag: Florence, Italy, Synagogue, Festival, Food

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  • High Holy Days: Dreams as sweet as honey

    September 2, 2015 | 10:50 am

    With nothing but shrubbery and fractures of light, the fierce Mojave Desert may seem to lack the abundance needed to sustain a hive of bees, yet it still manages to produce some of the best honey in California. 

    Like the insects themselves, this desert’s sunbeams are hard to...

  • Facing declining numbers and a bad economy, Italian Jews stay upbeat

    August 31, 2015 | 1:29 pm

    Whenever Georges De Canino worries about the future of Italian Jewry, he looks at the bricks in the building across the street from his apartment in the center of this city’s old Jewish ghetto.

    A painter who sometimes stares at the stones for inspiration, De Canino claims that...

  • Exploring Jewish-Tunisian heritage through food

    By Avishay Artsy

    August 27, 2015 | 1:00 pm

    Artist Orly Olivier’s work revolves around the food and heritage of her Jewish-Tunisian family. She hosts group dinners, cooking workshops and makes visual art under the name Petit Takett. The name is a reference to Takett’s, her paternal grandmother’s restaurant in La Goulette,...

  • 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...

  • Wearing my kippah in Italy, and feeling fine

    August 13, 2015 | 2:35 pm

    During my four months studying in Italy in the fall of 2007, you could say I had more than my fair share of strange Jewish experiences.

    Running late for a train one morning in Florence, I decided the best course of action would be to lay tefillin in the station’s janitor’s closet...

  • Pack your kid’s lunch with a side of fun

    By Judy Zeidler

    August 12, 2015 | 2:39 pm

    If you have children in school, you know that making a lunch that pleases both you and your kids is not an easy assignment. Think of it as the school-lunch challenge. To help, get them involved with planning a meal, because they’re more likely to eat it if they were part of packing...

  • A visit to Jewish heritage in Padova, Italy

    By Ruth Ellen Gruber

    July 22, 2015 | 2:16 am

    On a stiflingly hot day a couple weeks ago, I spent an afternoon in Padova (Padua), Italy, visiting some of the centuries-old Jewish heritage sites in the city -- they are being developed now as both a resource for local people and as an attractive itinerary for tourists and other...

  • 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...

  • Jerusalem complexities shine in annual season of culture

    By Tom Teicholz

    July 16, 2015 | 10:14 am

    Although Jerusalem today is awash in cultural events  — including a light festival, an arts festival in the Musrara neighborhood and the Israel Festival, with its international dance, music and theater productions — there is none as engaging, nor as engaged in the fabric of the...

  • WATCH: 50 Reasons to love Tel Aviv (and never, ever leave)

    By Simone Wilson

    July 14, 2015 | 9:41 am

    A video version of Simone Wilson's ode to Tel Aviv: We LOVE you, Tel Aviv

  • Confessions of a Jewish Atheist

    By Mindy Leaf

    July 6, 2015 | 11:45 am

    We were seated at a round table at our local Jewish Community Center, awaiting our tax-dollar-funded senior meal, when the man at my left began a conversation (or, shall I say, confrontation). "You know, the first monotheist wasn't Jewish," he bellowed. "He was an Egyptian king who...

  • Bibi’s Bakery is his newest production

    July 2, 2015 | 11:19 am

    Since moving to Southern California in 1999 to become a writer and performer, Dan Messinger has acquired some L.A.-specific wisdom. “Being a producer, I would argue, prepares you for almost anything,” he said. 

    The affable, bearded and bespectacled owner of the kosher Bibi’s...

  • Inspiring salads for today’s health-conscious boomers

    By Judy Zeidler

    June 30, 2015 | 11:06 am

    When I think of baby boomers, I begin to realize how instrumental they are in the way people eat today. They have made us more aware of nutrition, healthful food and time-saving recipes. They are setting a trend of eating more organic foods and demanding products that support...

  • Anti-Semitic attitudes down in France, Belgium and Germany

    June 30, 2015 | 9:47 am

    Anti-Semitic attitudes fell in two countries where Jews were attacked over the last year while rising significantly in Italy, Romania and the Netherlands, a new Anti-Defamation League poll found.

    The survey of 10,000 respondents in 19 countries in March and early April was a...

  • Recipes: Rediscovered and reimagined

    June 18, 2015 | 1:24 pm

    My family had one Jewish cookbook growing up. Apparently, Jennie Grossinger was all we needed to get us through preparing holiday meals. I also remember thumbing through my grandmother’s endearingly stained and splattered copy of the “The Settlement Cookbook,” which I looked at for...

  • Recipes: Vilna Vegetarian

    June 18, 2015 | 1:06 pm

    Rolled Spinach Omelet

    Wash and cook 1 pound of spinach, drain, and chop. Add 4 tablespoons bread crumbs, some salt, ½ cup ground walnuts, 1 grated apple, 1 tablespoon butter, and 2 eggs and mix well. Melt 2 tablespoons butter in a  pan, pour in the mixture, and cook gently for a...

  • Recipe: Summertime tomato salad with tahini dressing

    June 18, 2015 | 12:48 pm

    Jeff visited Israel for the first time as a teenager in the summer of 1973. Left to his own devices, he managed to run out of money just outside Bethlehem, where an acquaintance told him about a group of monks who lived up in the hills. They offered room and board to weary (or...

  • Recipe: Lamb chops with cilantro chimichurri sauce and warm quinoa salad

    June 18, 2015 | 12:27 pm

    We love lamb, and we love the ease with which this dish is made. It offers a welcome variation on the classic theme of meat and potatoes.Both quinoa and chimichurri have South American roots. Quinoa are small, grain-like seeds that have become popular today not only for their...

  • Recipe: Chocolate cupcakes with apricot jam frosting

    June 18, 2015 | 12:02 pm

    These cupcakes are inspired by the chocolate-dipped apricots my mom would make each year for Passover. The moist, chocolaty cake gets topped with a sweet-tart frosting amped up with apricot jam. A sprinkle of chopped dried apricots seals the deal. They are not kosher for Passover...

  • Recipe: Roast chicken with fennel and orange

    June 18, 2015 | 11:38 am

    With just a few simple additions, regular roast chicken becomes extraordinary. This version slips sweet fennel and slices of bright orange—both popular ingredients among Mediterranean Jewish communities—under chicken thighs and legs to soften and soak up the juices while the bird...

  • Recipe: Light & creamy cheesecake with nut brittle and blueberries

    June 18, 2015 | 11:27 am

    New Yorkers have lots of opinions about cheesecake—not surprisingly, as it’s a hometown favorite. This version made it into the book because it combines low-fat-farmer cheese and goat cheese to lighten up the classic recipe, which relies heavily on rich cream cheese and sour cream...

  • Recipe: Kale, farro, and carrot salad

    June 18, 2015 | 10:43 am

    Kale is abundant at farmers’ markets in early spring, the fall, and early winter. Like Brussels sprouts, kale develops its best flavor after the first cold snap. And it’s beautiful. We especially love Tuscan (lacinato) kale, with its dark, blue-green color. When shopping, choose...

  • Korach: From rebellious to sacred

    June 15, 2015 | 11:26 am

    This article originally appeared on Neesh Noosh.

    In this week’s Torah portion, we read about rebellious Israelites, led by Korach. While his complaints about the status of Moses and Aaron might seem like the words of an early democratic activist, his intentions were actually...

  • Shelach: Fear or trust?

    June 9, 2015 | 10:13 am

    This article originally appeared on Neesh Noosh.

    In this week’s parsha, Shelach, Moses sends the 12 spies to scout out the land of Canaan. Upon their return, they recount that the land does flow with milk and honey. But, they also were fearful of its inhabitants, explaining that...

  • A road trip through Israel’s culinary revolution

    June 3, 2015 | 4:05 pm

    The Startup Nation has morphed into the Food and Wine Nation.

    If you want to see how, go north. There, amid newly planted vineyards and refurbished grain mills, you’ll find a new generation of Israelis channeling their passion, energy and creativity toward eating and drinking.

  • And the lies go on . . .

    By Mindy Leaf

    June 1, 2015 | 11:00 am

    Did you know that shiny new wood-style flooring you pulled up the ratty old carpet for can kill you? If you've covered your rooms with laminate from major discounter, Lumber Liquidators, you're likely living with formaldehyde exposure levels of seven- to up-to-20 times federally...

  • For Shavuot, try this easy strawberry rhubarb trifle

    May 22, 2015 | 9:31 am

    Forget fancy pastries, cakes or tarts: Trifles are the best dessert you can make for entertaining. They are delicious and look beautiful and impressive, but are actually one of the easiest desserts you can make.

    The first time I made a trifle was actually after a baking mistake....

  • Blintzes and beyond for Shavuot

    By Judy Zeidler

    May 21, 2015 | 1:06 pm

    The holiday of Shavuot marks the receiving of the Ten Commandments by Moses, but it’s also a kind of Jewish Thanksgiving, when farm bounty and grains — “first fruits” — were brought to the temple. These often included wheat, barley, grapes, figs and dates.

    In modern times,...

  • Bamidbar: Centering in the Wilderness

    May 21, 2015 | 9:58 am

    This article originally appeared on Neesh Noosh.

    Bamidbar is both the name of the fourth book of the Torah (referred to in English as Book of Numbers) and this week’s portion. After receiving the 10 Commandments at Mount Sinai, Bamidbar/Numbers tells the Israelites journey...

  • Could an Israeli invention end cooking as we know it?

    May 11, 2015 | 10:53 am

    Plenty of mobile apps help consumers order meals for delivery or offer recipes.

    But a new app developed by Israeli entrepreneurs will actually prepare the food for you on your kitchen counter.

    While not quite as fantastical as it sounds — to use the app you also need a...

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