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Jewish Journal

Tag: Fresh

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  • Market fresh soups

    By Judy Zeidler

    February 15, 2011 | 10:36 am

    Fresh ingredients for a soup are a chef’s dream, and the best place to find them is at your local farmers market — fresh fennel, squash, mushrooms, ripe tomatoes of all shapes as well as root vegetables.

    Our first experience with open-air markets was on a trip to Italy in the...

  • Stodgy Jews

    By Joel Chasnoff

    June 1, 2009 | 3:42 pm

    Last night, I did my stand-up comedy act at a fundraiser for a Jewish newspaper. The publisher, a Jewish grandma in her 60s named Esther, explained that if the newspaper didn’t raise fifty grand, they’d have to fold. She blamed their predicament on the economy, and also on...

  • The very best Tashlich custom is a toss-up

    By Rachel Heller

    September 25, 2008 | 2:43 am

    On paper, the Rosh Hashanah ritual of Tashlich is about doffing one's sins to start the new year with a clean slate. For Jason Mauro, 16, it's also about beach football.

    Every year since he was 8, Mauro and his friends at Temple Israel of Hollywood have marked the afternoon...

  • Delivery chef unable to savor his culinary success

    By Adam Wills

    September 3, 2008 | 11:14 pm

    Crab cakes drizzled with zesty chipotle lime sauce and peppercorn brandy glazed pork loin are a few of the entrées The Fresh Diet delivers to clients. But its Le Cordon Bleu-trained chef, who developed most of the dishes offered on the meal-delivery program's menu, has never...
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  • Mark the New Year with late summer harvest menu

    By Judy Zeidler

    September 14, 2006 | 8:00 pm

    A recent trip to Italy made me aware of the wonderful possibilities of growing your own lush, flavorful garden-fresh food. The villa where we stayed was entirely self-sufficient, with magnificent varieties of produce, eggs gathered from the hen house and the proprietors even making...
  • PASSOVER: Yemenite Flavor at the Seder

    By Nili Goldstein

    April 6, 2006 | 8:00 pm

    For me, Yemenite cooking is the taste of home. My parents were born in Sharab, a region in southwest Yemen. I was born in Tel Aviv, and grew up on my mother and father's traditional cooking. The food in our home was always fresh, simple and richly spiced. On Passover, the fragrance...

  • Latkes That Last

    By Gaby Wenig

    November 28, 2002 | 7:00 pm

    Finally! You can now say goodbye to those weird frozen triangles of premasticated potatoes that pass for latkes after Chanukah has ended and the frying pan and grater have been packed up. Scientists at the Technion-Israel Institute of Technology in Haifa have come up with an...

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