Jewish Journal

Tag: Food

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  • My Spanish-Venezuelan Chanukah

    20 hours ago

    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

    21 hours ago

    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

    21 hours ago

    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

    21 hours ago

    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

    21 hours ago

    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

    2 days ago

    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

    5 days ago

    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...

  • Budget bites: Chilaquiles (better than nachos)

    By Julie Bien

    1 week ago

    I was introduced to chilaquiles in college by my friend, Ralph.

    After one particularly intense saturday night of revelry, those of us who could function crawled our way into the kitchen and found Ralph making us the ultimate hangover cure. My life has never been the same.


  • Budget bites: Dal (Indian lentil stew)

    By Julie Bien

    2 weeks ago

    I love anything with curry powder--the aromatics take the most mundane ingredients from pedestrian to gourmet.

    While it might seem like a slightly pricey investment, I would suggest buying high-quality curry powder to keep in your spice cabinet. It can be used in everything from...

  • Budget bites: Simple veggie harvest soup

    By Julie Bien

    2 weeks ago

    Whether you're tight on cash due to unforeseen costs (plumbing emergencies, dental emergencies, last minute trips to Vegas...) or you're simply trying to save on your monthly grocery bills, having tasty, easy and affordable recipes at the ready can make your budget-cooking...

  • Kislev: Rainbows, oil and salt

    2 weeks ago

    During the month of Kislev, which begins later this week, we celebrate Chanukah. The most obvious food of this holiday and month is oil, the miracle ingredient.  During Chanukah, some women recite the story of Judith, a heroine who used salt as a weapon. “Legend has it that Judith...

  • Recipe: Chopped liver with wine aspic

    By Judy Zeidler

    October 14, 2015 | 3:10 pm

    Jewish cuisine has always gotten a bad rap, and very often I hear the expression that “heavy Jewish food” is not healthy, but we have been cooking nutritious Jewish food for our family for as long as I can remember.

    Students in my cooking class always ask me for a healthy recipe...

  • Cheshvan: Mushroom and Bean Soup

    October 12, 2015 | 1:33 pm

    This originally appeared on Neesh Noosh.

    In Israel, we begin saying the prayer for rain at the start of the month of Cheshvan (saying the prayer starts later outside of Israel). Rain is desperately needed in Israel and California, which has the worst drought on record. The...

  • Food: Deep Jewish roots in Tuscany

    October 8, 2015 | 12:19 pm

    “It’s a help-yourself kitchen,” Elana Horwich announced effusively as she kept an eye on simmering pots and pans atop burners on a roomy kitchen island stove. 

    On Oct. 1, Horwich, founder of the 5-year-old Meal and a Spiel quasi-roving cooking school, hosted an event cheekily...

  • Fast food: Why do Americans rush meals?

    October 2, 2015 | 1:04 pm

    American eaters, they’re like a pack of animals, hustling dinner in 10 minutes or less. It sounds like a recent complaint, but in fact it comes from 1864, when the Englishman John Francis Campbell was startled at the rapidity with which fellow steamboat passengers consumed their...

  • Sukkot and Fifty Shades of Kosher.

    By Dr. Afshine Emrani

    September 29, 2015 | 6:41 pm

    We love people who sin like us and judge harshly those who sin differently.  Jews quarrel so much over how to approach God that we end up pushing God out to win an argument.  There are so many shades of Kosher.  On Sukkot, we are told “come together.”

    A friend told me that he...

  • Sukkot recipes that bring tastes of autumn

    September 28, 2015 | 1:07 pm

    Sukkot is such a beautiful holiday: eating outdoors, decorating the sukkah and enjoying the flavors of fall with family and friends. The fasting is over, and the craziness of the New Year rush has passed. You can leisurely enjoy long holiday meals outside.

    Even though the...

  • Where is my Israeli food in L.A.?

    By Elad Massuri

    September 25, 2015 | 11:20 am

    Every year, the High Holy Days bring back a variety of memories, aromas and tastes from my favorite Israeli cuisine.

    Thinking about food comes naturally when I look at the Rosh Hashanah table, or the seudat mafseket meal of Yom Kippur (the last meal before fasting) or the...

  • Beyond the bagel: Breaking the Yom Kippur fast with flair

    September 18, 2015 | 11:16 am

    By the time the fast is over on Yom Kippur, the last thing you want to be doing is potchkeing in the kitchen to prepare lots of food. And as much as I can’t wait to shove a bagel and cream cheese with all the fixins in my face, I also like to enjoy something sweet, something salty...

  • Destination Relaxation in Desert Springs

    September 13, 2015 | 10:59 am

    The JW Marriot in Desert Springs should be your destination for ultimate relaxation. Your to do list? Lisa has you covered. This is your guide to a day of peace in the desert.

    Sunday Brunch at the Rockwood Grill

    Whether you're in the mood for banana pecan pancakes or a...

  • The Pleasures of Staying Home

    By Mindy Leaf

    September 7, 2015 | 7:12 am

    I was never known to be a "homebody." Home was merely the place where I fell asleep, kept my clothes and took my daily shower. Work, focused activity, real conversations and daily living were reserved for "the outside."

    I was known to employ a fierce dedication at the office,...

  • A year of learning Torah through food

    September 3, 2015 | 2:55 pm

    It’s the end of summer 2014. Rosh Hashanah is approaching, and with it the finale of the seven-year shmita cycle, a time when agricultural land lies fallow in Israel, perennials are harvested, and debts are forgiven. A year ago, I asked myself, could I give myself a shmita-inspired...

  • In a pickle: Meditation on Yonah Schimmel

    By Rob Eshman

    September 3, 2015 | 1:24 pm

    I can’t help but think that the fact that I am mired squarely in middle age has a lot to do with my return to pickles. In college, I started making sourdough bread, which, like pickles, is a product of natural fermentation. By junior year, my hobby became a job — I turned out 20...

  • Amelia Saltsman returns traditional cuisine to its local, sustainable and biblical roots

    By Danielle Berrin

    September 3, 2015 | 11:55 am

    As Amelia Saltsman recalls the intense, candied flavor of her pan-roasted tzimmes, she closes her eyes, rolls back her head and moans, “Oh, Loooord.”

    “I don’t know where I got that expression,” the cookbook author and chef adds, a little embarrassed by her outburst. Food, it...

  • Fresh takes on classic entrees and dessert for the High Holy Days

    By Judy Zeidler

    September 2, 2015 | 2:59 pm

    Celebrated close together, Rosh Hashanah and Yom Kippur are known as the High Holy Days, but each offers its own special food customs.   

    Rosh Hashanah, which begins at sundown Sept. 13, celebrates the Jewish New Year. It is a joyous occasion enlivened with a variety of delicious...

  • Honey isn’t vegan: Cruelty-free Rosh Hashanah

    By Naomi Pfefferman

    September 2, 2015 | 2:08 pm

    When Madeline Karpel was growing up in Westwood in the 1950s, her Russian immigrant grandmother spent days preparing the family’s erev Rosh Hashanah dinner: chopped liver, matzah ball soup, brisket and, of course, apples to be dipped in honey. 

    “It was always served in the dining...

  • 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...

  • 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...

  • 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...

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