Jewish Journal

Tag: Florence, Italy, Synagogue, Festival, Food

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  • Purim recipe: Chocolate eclair hamantaschen

    March 8, 2016 | 3:44 pm

    While traditional eclairs use a batter to bake the crispy shell, then a homemade custard filling this recipe uses store bought puff pastry, instant vanilla pudding and chocolate chips making it a super simple (and delicious!) treat to whip up for the holiday.


  • Jewish food is delicious, but healthful? Not so much

    March 7, 2016 | 2:46 pm

    I am someone who loves being Jewish and loves to eat. (That’s redundant, isn’t it?) 

    The problem with Jewish foods is that while they’re delicious, they can be very dangerous. My favorite Jewish food of all time is pastrami, which is really just a heart attack waiting to happen....

  • Purim recipe: Fruity Pebbles hamantaschen

    March 7, 2016 | 9:00 am

    Pastry dough studded with colorful crispy fruity pebbles will bring both the kids and adults to the table. 

    Servings: about 20 hamantaschen


    • 2 eggs
    • 1 teaspoon vanilla
    • 1/2 cup oil
    • 2/3 cup sugar
    • 2 teaspoon baking powder
    • 2 1/2...
  • Purim recipe: Chocolate peanut butter Reese’s Puffs hamantaschen

    March 3, 2016 | 10:09 am

    Chocolate and peanut butter unite to create this decadent hamantash garnished with a sprinkle of cereal on top.

    Servings: about 22 hamantaschen


    • 2 eggs (for vegan dough use 2 tablespoons ground flax seed combined with 6 tablespoons water)
    • 1/2 cup oil...
  • Italian Torah scroll identified as oldest still in use by a Jewish community

    March 3, 2016 | 9:07 am

    A Torah scroll from the synagogue in the northern Italian town of Biella has been identified as probably the oldest in the world still owned and used by a Jewish community.

    Dario Disegni, the president of the Foundation for the Preservation of Jewish Heritage in Italy, told a...

  • Purim recipe: Nacho hamantaschen

    March 2, 2016 | 11:14 am

    Purim is a joyous day. The food we eat on it, should be as fun and colorful as the holiday we are celebrating. Give the traditional hamantaschen a modern remix with this unique and adventurous recipe.

    Nacho Hamantaschen

    Crispy hamantaschen filled with meatless veggies crumbles...

  • Dining out in Jerusalem: Falafels and foodie culture

    By Lisa Ellen Niver

    February 29, 2016 | 7:10 pm

    By Caitlyn O'Brien for We Said Go Travel

    You may not know, but Israel is a wonderland when it comes to casual and fine dining. Jerusalem, the cultural capital of the country, offers an array of tastes to suit even the most selective of eaters. Step into a blend of innovative and...

  • Coffee beyond the cup: Java desserts and marinades

    February 23, 2016 | 5:05 pm

    Coffee actually started out as a food, not a drink. A thousand years ago in Africa, the birthplace of coffee, locals would mash the ripe "cherries'' from wild coffee trees to create a dried traveling food packed with protein and nutrients; sort of an early version of the breakfast...

  • Italy summons US envoy over wiretaps, including Netanyahu-Berlusconi conversation

    February 23, 2016 | 3:32 pm

    The Italian government summoned the U.S. ambassador to complain about reports that the United States eavesdropped on a conversation between Israeli and Italian leaders, among others.

    John Phillips was called in to “clarify” the latest WikiLeaks revelation, the country’s foreign...

  • Hamantaschen for Purim inspires dozens of variations

    February 19, 2016 | 12:00 pm

    The most recognizable symbol for the Jewish holiday of Purim is a three-cornered cookie, called a hamantaschen.

    Purim, which begins March 4, is a particularly joyful festival, nicknamed the Id-al-Sukkar, or the sugar holiday, by Muslims because sweet treats are plentiful. It is a...

  • Italy releases classified documents related to Nazi war crimes

    February 16, 2016 | 1:04 pm

    The Italian government has released thousands of previously classified documents related to fascist and Nazi war crimes committed in Italy during World War II.

    On Tuesday, the historical archives of the Chamber of Deputies put an index of some 13,000 pages of material on its...

  • And the Oscar for the best popcorn ever goes to…

    February 12, 2016 | 2:13 pm

    It's Oscars time, and in addition to dressing for the occasion, we always like to set the table with award-worthy snacks. This year, we plan to honor the movies with their best-loved partner, popcorn.

    Of course, because it's the Oscars, it couldn't be just any microwaved popcorn....

  • Hummus in Hanoi: Israeli chef brings Middle Eastern cuisine to Vietnam

    February 12, 2016 | 12:52 pm

    Shahar Lubin earned his culinary chops in Israel and, later the United States, cooking his way through more than 20 restaurants, starting at the age of 16.

    Still, it was a leap when he moved to Vietnam and opened a restaurant of his own.

    “I said, ‘I’ve been doing it for other...

  • Baking with olive oil: Rich brownies and almond and cranberry cookies

    February 9, 2016 | 2:42 pm

    Making a healthy start to the year, I went into the kitchen on New Year's Day to cook with olive oil. Now I know there are all sorts of people, chefs among them, who will claim "you can't cook with extra virgin olive oil."

    Where they get this from is a mystery, but it's a myth...

  • Recipe: Sicilian fish with tomatoes, olives and capers

    February 9, 2016 | 12:05 pm

    One of the most beautiful cities in Sicily is Syracuse, which has a history extending to the ancient Greeks. There is a method of cooking in Syracuse, especially applied to Sicilian fish, but other foods as well, that makes for beguiling dishes.

    Stemperata is a Syracusean method...

  • For Valentine’s Day, a tender tale of love and meatballs

    February 9, 2016 | 10:14 am

    It's that time of year when a rash of stories appears to suggest, despite hard science to the contrary, that certain foods -- oysters, chocolate or what have you -- fire up the libido. A recipe, on the other hand, can have a different kind of romantic power. It might stir up...

  • Adar: Conflict and joy and a recipe for stuffed dates

    February 9, 2016 | 8:42 am

    This article first appeared on Neesh Noosh

    We are encouraged to celebrate and have more joy than normal during the month of Adar.

    “The whole month of Adar is learning how to grow and heal through joy and laughter. . . . . the main reason we came into this world is to experience...

  • Passover is perfect for hitting the road to culinary adventure

    February 3, 2016 | 11:51 am

    You’ve just touched down in Chicago. Or New Orleans. Or New York. You’re in town to visit your aunt, the one with lipstick-stained teeth and the husband no one wants to talk politics with. The saving grace: You have a week to indulge in deep-dish pizza. Or beignets. Or bagels. 

  • Tasty tequila cocktails to try

    February 2, 2016 | 2:20 pm

    Salt, shoot, suck. Then grit your teeth and shake your head to clear out the fire burning in your throat. This tequila ritual is familiar to many college students, but if you haven't sipped the agave-based spirit since you were younger, it's time for a refresher course.


  • Recipe: Sardinian tomatoes

    February 2, 2016 | 2:08 pm

    Growing up with a father who suffered from cardiovascular disease, I learned at an early age how to eat healthfully. Hot dogs, fried chicken and steaks rarely graced our dinner table. Instead, we ate boatloads of low-fat and vitamin- and mineral-rich seafood, grains and produce.

  • Recipe: Barley, chanterelle mushroom and pinot noir risotto

    February 2, 2016 | 1:48 pm

    Some ancient grains get all the press. Quinoa, freekeh, and spelt are the darlings of the food world these days, especially in the United States -- and rightfully so, since they were ignored for millennia. But one ancient grain seems to lag behind: barley. Plain ol' barley never...

  • Recipe: Schnitzel strips with green tahini dip

    February 2, 2016 | 1:42 pm

    Sports! It’s a time for snacks, chips, dips, beer and 12-foot subs. I’m usually the one hosting because I love creating a huge spread of finger foods. I set up a buffet in the kitchen and everyone grabs a plate, fills it up and goes to sit in the living room to watch the game. I...

  • Recipe: Chocolate and raspberry swirl cookies

    February 2, 2016 | 1:20 pm

    Having been married for more than two decades, I realize many factors contribute to the longevity of my marriage. Perhaps the most important is how my husband and I blend.

    People often ask how we’ve done it, as if there is a secret. But there really is no secret. Just like the...

  • Carob or Chocolate: Tu B’shvat’s Trees?

    By Rabbi Debbie Prinz

    January 21, 2016 | 11:04 am

    One is the fruit of a tree that grows in Israel: carob. The other, chocolate, is derived from the cocoa tree, which bears the scientific name “the food of the gods,” or theobroma. While the carob has its roots in the Mediteranean, the cocoa tree is rooted in Central America. Both...

  • Tu B’Shevat: Celebrate with festive cookies

    By Judy Zeidler

    January 21, 2016 | 10:41 am

    Tu B’Shevat, known as the Jewish celebration of trees, falls on Jan. 25 this year, in the middle of winter, and marks the time when barren fruit trees begin to spring back to life.

    It is customary to eat several kinds of fruits and nuts during the holiday, and over the years it...

  • Michael Mina’s Bourbon Steak Glendale: Launching for Lunch

    By Lisa Ellen Niver

    January 15, 2016 | 3:36 pm

    Bourbon Steak is open for LUNCH! I loved it! My favorites were beets and burrata, the humus with everything and my amazing burger. The Chocolate Peanut Butter Mousse dessert was so good--I am planning to return soon for another one!

    What is your favorite thing on the Lunch Menu?

  • Make food, not war

    January 12, 2016 | 3:30 pm

    This article originally appeared on The Media Line.

    [Bethlehem]  Set aside regional discord for a moment and think instead of regional dining.

    Or, better yet, think of regional weekending and foraging.

    That’s what Fadi Kattan has been thinking. A month and a half ago, just in...

  • Exotic and kosher

    December 16, 2015 | 12:48 pm

    Balinese food offers a brand new treasure trove of previously undiscovered, delicious, kosher-style recipes and menu ideas. The Indonesian island’s ancient, indigenous culinary roots run deep: fragrant, gorgeous — and easy-to-make — recipes come straight from the exotic locale’s...

  • Sausage hash brown latkes

    December 11, 2015 | 11:48 am

    Sausage Hash Brown Latkes

    My favorite breakfast is a combination of eggs served with sausage and hash browns. When combined together and fried to crispy perfection it makes the perfect breakfast latke!


    • 4 sausages, diced
    • 1 onion, diced
    • 20 oz....
  • Nacho latkes with creamy cheddar sauce

    December 11, 2015 | 9:47 am

    Spice up the original potato latke this holiday! Skewer bite sized potato latkes together with a layer of creamy nacho sauce served on top.

    Potato Latkes:

    • 20 oz. shredded hash browns about 3 1/2 cups (frozen works great!)
    • 2 eggs
    • 2 T flour (add more if batter...
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