Jewish Journal

Tag: Gourmet

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  • RECIPE: Judy’s Passover Chicken Soup

    By Judy Zeidler

    March 25, 2009 | 7:38 pm

    Judy’s Passover Chicken Soup
    (Click here for the full article)

    3 5-pound chickens or 2 3-pound chickens, trussed

    2 pounds chicken necks and gizzards, tied in cheesecloth

    4 large onions, diced

    1 medium leek, sliced into 1-inch pieces

    2 to 3 cups thinly sliced carrots (16 small...

  • 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...
  • L.A.‘s gourmet kosher makeover

    By Amy Klein

    February 15, 2007 | 7:00 pm

    At the new Shilo's steakhouse on Pico Boulevard, concentric circles of color surround the caviar: green onion on the outside, yellow egg yolk sprinkled on the inner rim, followed by chopped egg whites peppered with blinis and tortillas and topped ceremoniously by a mound of...
  • The Ultimate Taste Test

    By Judy Bart Kancigor

    April 6, 2006 | 8:00 pm

    Inside Kosher World, the recent "for-the-trade" food show, you had to remind yourself you were in Anaheim. To my left, two gentlemen negotiated a deal in animated Hebrew. To my right, wine connoisseurs swirled, sniffed and sipped kosher-for-Passover premium varietals from Israel and...

  • Academy Cooks Up Kosher Chefs

    By Rukhl Schaechter

    March 4, 2004 | 7:00 pm

    Where can an observant Jew learn to prepare gourmet cuisine that is not just delicious and pleasing to the eye, but 100% kosher as well?

    Until last month, there was no such place. As a result, the vast majority of chefs in kosher kitchens around the world have not been Jews -- at...

  • The Sabra Kosher Gourmet

    By Mike Levy

    May 2, 2002 | 8:00 pm

    In late February, I went to Israel at the invitation of the Ministry of Tourism. Having studied abroad in Jerusalem between intifadas, I thought I had seen the attractions and sites of the land, but the ministry offered a view a student on a budget never imagined: Gourmet Israel,...