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Jewish Journal

Tag: Food

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

    1 day ago

    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

    1 day ago

    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

    4 days ago

    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

    4 days ago

    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...

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

    5 days ago

    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

    5 days ago

    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

    1 week ago

    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

    2 weeks ago

    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.

    The...

  • Recipe: Sardinian tomatoes

    2 weeks ago

    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

    2 weeks ago

    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

    2 weeks ago

    Sports! I’m not really into them, but I absolutely love the Super Bowl. 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...

  • Recipe: Chocolate and raspberry swirl cookies

    2 weeks ago

    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

    3 weeks ago

    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

    3 weeks ago

    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!

    Ingredients:

    • 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...
  • Waffle latkes with bite sized crispy chicken

    December 10, 2015 | 2:47 pm

    Waffle Latkes with Bite Sized Crispy Chicken

    These are a personal favorite of mine. I love the sweet salty combo of latkes with maple syrup.

    Ingredients:

                        Baked Chicken Bites:

    • 1 lb. boneless skinless chicken breasts
    • 1 cup of mayo
    • 1 tsp....
  • Nigella Lawson keeps it simple

    December 3, 2015 | 10:02 am

    Nigella Lawson has achieved that ever-elusive balance other so-called domestic goddesses can only strive for. Gwyneth Paltrow’s eco-conscious Every Mom is often received with tepid skepticism at best, cynical hostility at worst. Ina Garten’s lifestyle empire is based on her version...

  • From savory to sweet, latkes for all

    By Judy Zeidler

    December 2, 2015 | 11:35 am

    Chanukah, which begins the night of Dec. 6, has always been a joyous holiday celebrated more in the home than in the synagogue. Every year, we invite a minimum of 25 family members and friends to our celebration, and it is always a festive occasion. 

    When our guests arrive, we...

  • Happy Thanksgiving—with Jewish Turkeys!

    By Ruth Ellen Gruber

    November 26, 2015 | 8:29 am

    Happy Thanksgiving!

    I'm reposting this item from my Jewish Heritage Europe web site -- an online resources to Jewish heritage across the continent. See the full post here.

    Thanksgiving is often called “turkey-day” because of the tradition of eating roast turkey at the...

  • My Spanish-Venezuelan Chanukah

    November 24, 2015 | 1:31 pm

    I never had a latke until I moved to the United States 24 years ago. Don’t get me wrong; I’m 100 percent Jewish — three-quarters Sephardic and one-quarter Ashkenazi, to be precise. However, I grew up with some different traditions.

    My paternal grandparents are from Melilla,...

  • The accidental brussels sprouts latkes

    By Hava Volterra

    November 24, 2015 | 1:02 pm

    A couple of years ago, just before Chanukah, I heard Akasha Richmond on KCRW describing how her kitchen manager had over-ordered Brussels sprouts (to the tune of 50 pounds). In desperation she decided to add the extra Brussels sprouts to her latkes.  That’s the way great inventions...

  • Zengoula with lemon syrup: A new-old Chanukah treat

    November 24, 2015 | 12:53 pm

    The tradition of eating latkes during Chanukah is only half the story. Don’t get me wrong — I love crisp potato pancakes, but there’s so much more fried deliciousness to enjoy over eight days. I’ll explain.

    Latkes are traditional European fare, and a German potato pancake is...

  • Chanukah: Lior Hillel’s family pastry project

    November 24, 2015 | 12:40 pm

    Every year before Chanukah rolls around in Israel, everyone gets very excited. They can’t wait to start to enjoy the holiday spirit — and, of course, the food. In the past few years, talented pastry chefs in Israel have made very creative sufganiyot, the holiday’s traditional jelly...

  • Thanksgiving: Vegan and vegetarian dishes

    By Judy Zeidler

    November 24, 2015 | 12:26 pm

    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...

  • I’ll have what she’s having

    November 23, 2015 | 10:47 am

    This article originally appeared on Zócalo Public Square.

    My maternal grandparents, Jean and Lou Kaplan, did not keep kosher. That was their ancestors’ way, the path of slavish adherence to the stringencies of Jewish law. But old habits die hard, and they never ate the foods...

  • For Chanukah, breakfast latkes two ways

    November 20, 2015 | 2:17 pm

    I first tasted latkes for brunch at a trendy eatery on the Lower East  Side about six years ago. Since then, I’ve seen them across the country on brunch menus everywhere from diners to Michelin Star restaurants.

    Latkes — or potato pancakes, as they’re known to non-Jews...

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