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Jewish Journal

Tag: Food

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  • Exploring Jewish-Tunisian heritage through food

    By Avishay Artsy

    15 hours ago

    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

    16 hours ago

    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...

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

    By Judy Zeidler

    2 weeks ago

    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...

  • 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...

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  • 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

  • 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...

  • 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...

  • One Israeli creation for the weekend

    By Noga Gur-Arieh

    May 1, 2015 | 1:57 pm

    This weekend, I would like to introduce one of the ultimate Israeli dishes – the Sabich!


    If you’ve ever been to Israel, you’ve probably tasted this divine sandwich, consisting of pita bread stuffed with fried eggplant, hard boiled eggs, hummus, tahini, Israeli salad, boiled...

  • Passover in the age of paleo

    April 3, 2015 | 10:25 pm

    I'm not on a diet and I eat what I want, but without realizing it, I've slowly become one of those quasi-hipster people who favors making soup with turnips over noodles, and roasting squash rather than breaking bread.

    I can still rip into a pizza or burger as easily as the next...

  • My Passover Prayer

    By Ilana Angel

    April 3, 2015 | 7:38 am

    I wish you all a very Happy Passover. May you have peace, health, and joy today and always. Passover is a time for family and since I am unable to be with my family in Canada this year, I have spent two days cooking all my mother’s holiday dishes and now my home smells as if she is...

  • The Cask serves up kosher wines for connoisseurs

    By Jeff Smith

    April 2, 2015 | 6:12 pm

    In the past, trying to put together a kosher wine tasting was a challenge because it seemed the major stores offered so few choices. A quick look at the inventory of some of the more sympathetic non-kosher wine shops around Los Angeles reveals a mere page of choices, but if you...

  • Meal and a Spiel’s Passover Recipe Bible

    By Elana Horwich

    April 1, 2015 | 9:00 am

    I remember the agony of sitting through Passover seders as a child.

    I learned the suffering of the Jewish People through the intense and seemingly infinite boredom of these evenings. And on top of all that, when we finally did get to the meal, the food was never that good.

    ...
  • Tzav: Sharing with others

    March 26, 2015 | 2:43 pm

    This post originally appeared on Neesh Noosh.

    This week’s parsha, Tzav, includes more details about sacrifices, including the Korban Todah (Thanksgiving offering). Again, I wrestled this week about what the sacrifices mean to me and how to translate the parsha into a recipe...

  • Chaos and Charoset: A story of Pesach

    March 25, 2015 | 12:47 pm

    The Persian seder begins the same way every year: A plate of matzah, veiled with an ornamented white cloth, gets passed around the table until everybody has sung the schedule of the seder. While whoever holds the tray sings, the remaining audience claps or slaps the table in unison...

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