Southern California could be considered the epicenter of the hamburger universe. It’s where burger innovation was immortalized — the first cheeseburger allegedly was invented in Pasadena — and where every possible type has already been there, done that. (One Santa Monica restaurant tops its burgers with onion fondue and house-made rémoulade.)
Pinpointing what makes people so passionate about Israel is no easy thing, perhaps because there are so many options.
Sandy Leon, 42, grew up Catholic, but she never connected with the religion. Three years ago, she took a trip to Israel to see if, perhaps, Judaism was right for her.
Do you want to be experimented on by eating sushi or bagels and lox made with a new type of salmon with eel genes in it – salmon which hasn’t been adequately tested for safety of human consumption?
Given the similarities between their respective climates and diverse populations, the food cultures of Israel and Southern California would seem to have much in common. Chefs Assaf Granit and Uri Navon of Jerusalem’s lauded Machneyuda restaurant are about to find out firsthand whether this is so.
Holocaust survivors living in Israel say the country isn't doing enough to help them, and some are resorting to skipping meals and medicine.
Thirty years ago, in 1983, Rabbi Pinchas Gruman, an esteemed scholar of Jewish texts who also holds a doctorate in philosophy, was the chair of the Rabbinical Council of California’s (RCC) committee dedicated to enforcing Jewish dietary law at establishments under its supervision.
Less than 36 hours before the start of Passover, a high-end distributor and retailer of kosher meat located in the Pico-Robertson neighborhood had its kosher certification revoked by the Rabbinical Council of California (RCC).
Trust lies at the center of the business of kosher food, and earlier this week, in what is certainly the biggest kosher scandal to hit Los Angeles in 20 years, the trust many kosher consumers placed in Doheny Glatt Kosher Meats, a market on Pico Boulevard in the heart of L.A.’s most prominent Orthodox neighborhood, was shattered.
When I lived in Jerusalem in the 1970s, working as foreign press attaché for Teddy Kollek, the legendary mayor of Jerusalem, we would seek out good food in East Jerusalem’s restaurants. The best ones in West Jerusalem were mostly for tourists, ersatz Italian or French or hotel restaurants that were known for their boiled chicken and Eastern European, overcooked Jewish food. As Henry Kissinger, on a trip to the city, said, “In a country with 2 1/2 million Jewish mothers, you’d think the food would be better.”
Preparing for a US presidential visit is a huge job. Preparing for a US presidential visit the week before Passover is an almost insurmountable task.
Celebrate the Jewish people’s deliverance from Egyptian slavery with Pesach events that begin well before the first seder on March 25.
When I was growing up in Toledo in the late fifties and early sixties, every year at Passover we would go to my cousin’s house for the seder. Besides the food, I was thrilled because it meant I was never the youngest and never had to do the four questions.
For the many who feel overwhelmed by Passover because of the demands of cooking without leaven, a word or two: That should not be an obstacle.
I couldn’t believe my eyes. I was in a Minneapolis branch of Byerly’s, an upscale grocery chain in Minnesota. Scanning the aisles for a small extravagance for my dinner hosts, I noticed that the shelf labels included not just the price-per-unit, which I’m used to, but little blue and white linked hexagons marked on a scale of 1 to 100 – a “NuVal” score.
What makes Purim so special? Maybe it’s the heroic story of Queen Esther. Whatever you decide, it is still one of the happiest of all Jewish holidays. Filled with accounts of bravery, it tells the story of Queen Esther and how she helped defeat the wicked minister Haman in ancient Persia.
“Americans are sicker and die younger than people in other wealthy nations.”
A lawsuit alleging that Hebrew National foods are not strictly kosher has been dismissed.
You know you’re getting old when every meal starts and ends with an admonition about how food will kill you.
During lunch at the Golden State restaurant on Fairfax, in between making sure my kids’ locavore-friendly food stays on plates and haranguing them to eat a few Persian cucumber slices, my eyes often linger on the hulking building across the street. In just a couple of seconds I’m filled with the mild sting of betrayal and guilt.
I'm not sure what I expected. Hummus, certainly, but what else? Stuffed derma? Latkes? Matzah ball soup? As a native New Yorker with Ashkenazi roots, the foods I associated with being Jewish were the foods I associated with my grandparents. By extension, I suppose, I also associated these same foods with Israel, though those connections were more subconscious than explicit.
Junior’s Delicatessen, which served the West Los Angeles Jewish community and the broader residential Westside for 53 years, will shut its doors for the final time on New Year’s Eve.
The first time Chris Brugler ever made challah, it was for Shabbat dinner at the private home where he had just been hired as a personal chef.
The number of people in toques and clean white chef coats at the Flight Path Learning Center and Museum at Los Angeles International Airport on the morning of Dec. 5 made it feel like a set for an episode of Bravo’s “Top Chef.”
Who’s your bubbie? When it comes to food, she might not be the short, Yiddish-speaking grandmother that comes to mind.
In 1989, Mollie Pier co-founded Project Chicken Soup (PCS), a nonprofit organization that makes and delivers free kosher food to Angelenos living with HIV/AIDS, cancer and other serious illnesses. Today, at 92, she still volunteers, spending eight hours a month in the kitchen and calling recipients when their meals are ready.
Jewish groups said on Wednesday a Polish court ruling on methods used to slaughter livestock could halt the production of kosher meat, threatening their religious freedom in a country where Nazi Germany massacred millions of Jews in World War Two.
Thanksgiving is a holiday when American-Jewish families can enjoy the best of both heritages — hearty American food and an occasion to give thanks for their blessings. Food has always been the center of the holiday celebration, and I like to plan an old-fashioned farmhouse menu for the holiday.
Nothing says Jewish food like a bowl of matzoh ball soup or a slab of pastrami on rye. But will Mediterranean gefilte fish or facon also be on that list one day?
Empire Kosher Poultry Inc. fired its chief executive officer allegedly after the aborted acquisition of another kosher poultry firm.
When my boys were younger we had hot cider for them and the neighborhood kids after a hard day playing in the leaves. Now that my kids are out of the house and all I’m doing all the raking (yeah, right) I’ve decided to invite other “parents of children too old to do the chores we don’t want to do” over to share stores of epic piles of laundry that engendered shock and awe to all that beheld them.
One of my favorite best childhood foodie memories was sharing the plate of sliced pears and cheese that my mom had waiting for me after a long day at grade school. I so loved the concept of sharing a healthy snack and continued the tradition with my boys.
This is a very flavorful dish using Chinese ingredients. I prepare it in advance and just reheat. I like to serve this with Parsnip and Potato Purée (page 126), White Bean and Potato Purée (page 131) or Vegetable Medley, Asian Style (page 121).
An Israeli document shows that Israel calculated the number of calories Palestinians in Gaza would need in order to avoid malnutrition.
Once upon a time in a land before Starbucks there existed this stuff we call coffee. Not half fat mocha late skinny with frappo organic raw sugar and a twist of Madagascar kumquat syrup or a Free range micro tannic free Sumatran upside down turbo tea.
Below are recipes for Sweet and Sour Stuffed Cabbage and Vegetarian Stuffed Grape Leaves.
It’s almost encoded in your Jewish DNA: How you make your stuffed cabbage all depends on where your grandmother came from.
Integrating foreign DNA (gene splicing or recombinant DNA) to make a new product is overwhelmingly common throughout the world.
Did you know that you have been enrolled in the largest research study ever conducted in the United States, but you never signed a consent form or agreed to participate? That’s because since 1996, you — and basically everyone you know — have been eating genetically engineered foods.
There’s a certain bittersweetness to the festival of Sukkot. On the one hand, it’s z’man simchateinu, the season of our rejoicing: In ancient Israel, it marked the end of the harvest season, the time when the storehouses were full of sustenance for the coming agricultural year, the time of thanksgiving. We celebrate that today with wonderful meals for friends and family in our own sukkahs — a time of warmth, conviviality, plenty.
Smoked salmon tainted with salmonella bacteria has sickened hundreds of people in the Netherlands and the United States, sparking a major recall, health authorities said Tuesday.
The Supreme Court on Monday rejected an appeal by the former chief executive of a kosher meat packing plant in Iowa who was sentenced to 27 years in prison on charges of financial fraud.
Cooking has been a passion for me, and passing on my knowledge and experience to a new kosher audience is one of my greatest joys. When my two earlier books were published — “Kosher Cuisine” and “Helen Nash’s Kosher Kitchen” — that joy was mingled with regret at having to exclude so many more appetizing dishes and ideas about cuisine, nutrition and a healthful approach to everyday meals.