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Jewish Journal

Tag: Foods

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  • Saluting side dishes

    By Judy Zeidler

    November 16, 2012 | 2:07 pm

    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...

  • It’s Not Easy Being “Fishy”

    By Michael Israel

    August 20, 2012 | 6:02 pm

    Fish is one of the most polarizing foods in our diet. Many people have awful memories of growing up in a home where fish night was nightmarish. Prior to the explosion of sushi restaurants in the U.S., many home cooks were under the impression that fish are full of bacteria and...

  • A Day with Gil Marks

    By Michael Israel

    August 13, 2012 | 1:24 pm

    Recently, on a trip to New York, I had the opportunity to meet Gil Marks. Gil has been incredibly supportive and encouraging in my quest to reinvent every recipe in his book Encyclopedia of Jewish Food. I wanted to have a chance to thank him in person for his work and willingness to...

  • The Road to New Jewish Cuisine

    By Michael Israel

    July 9, 2012 | 7:07 pm

    Discovering Encyclopedia of Jewish Food has changed my life as a cook. I have always wanted to explore classic Jewish cuisine and find ways to contribute to its modernization. I am a firm believer that any craftsman, whether carpenter or chef, must understand the classics before...

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  • Humbly Luxurious

    By Michael Israel

    July 3, 2012 | 12:22 pm

    Luxury apartments for rent! Luxury car sale this weekend! Luxury socks, get them while supplies last! The term Luxury is almost as overused as the word gourmet, so much that it has almost lost its meaning. Truly luxurious food typically utilizes scarce or expensive ingredients, and...

  • Stewing Over the Spanish Inquisition

    By Michael Israel

    June 25, 2012 | 1:33 pm

    The single most incriminating dish of the Spanish Inquisition, Adafina, is the first entry in Gil Marks’ inspiring tome, Encyclopedia of Jewish Food. Reviewing the more than 300 recipes in this incredible book, a few critical facts about Jews become clear. We have been kicked out...

  • The Cure [RECIPE]

    By Michael Israel

    June 19, 2012 | 6:03 pm

    Republican or Democrat, Atheist or Believer, Jew or Foodie. Most agree that the first two comparisons are well known as groups with opposing ideas, but few think of the third comparison as opposing groups. How can a Jew be a foodie or even think of being a chef in America? Chefdom in...

  • Seders: Not Just for Pesach Anymore

    By Rahel Musleah

    September 22, 2005 | 7:59 pm

    Every holiday has its aura. Pesach has a scrubbed cleanliness; Purim, a cookie-dough indulgence, Sukkot, a back-to-nature thankfulness. Rosh Hashanah has its aura, too. For most of us, it's one that begins a season of awe, judgment and repentance.

    For me, the start of a new year is a...

  • Kids Page

    By Abby Gilad

    June 9, 2005 | 8:00 pm

    The Dairy Queen

    Do you like ice cream? Cheesecake? Blintzes?

    Well, Shavuot is the holiday for you. That's when the dairy queen grants us our wish: to eat all the sweetest, milkiest foods we want. The rabbis tell us one reason for this custom: The Jews did not eat kosher meat until...

  • Blintzes, Cupcakes and Pasta—Oh My!

    By Kelly Hartog

    April 14, 2005 | 8:00 pm

     

    Back in the day, Passover meant meat, matzah and potatoes for eight days of the Passover. But in the last decade, the market for special kosher for Passover food has exploded, and manufacturers and supermarkets are providing a variety of products to almost make you forget it's even...

  • ‘Homemade’ Mandelbrot Fit for a Seder

    By Judy Zeidler

    April 14, 2005 | 8:00 pm

     

    When I recently attended Kosher World at the L.A. Convention Center, I saw a wide selection of Passover foods. They presented many interesting new food products: sausages, nondairy ice cream, frozen pizza, burritos, pasta of all shapes and sizes, and large selection of kosher wines...

  • Make Menu Shine With Splash of Wine

    By Judy Zeidler

    March 17, 2005 | 7:00 pm

     

    Purim is always a special celebration for the children -- they dress up in costumes, sing and dance. The grown-ups have their rewards, too, because it is the only holiday when everyone is encouraged to drink a generous amount of wine.

    This year, the theme of our dinner is foods...

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