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Jewish Journal

Tag: Jewish Chef

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  • Hocus Pocus

    By Michael Israel

    August 13, 2013 | 3:39 pm

    As I mentioned in last week’s blog, I am always fascinated by the exotic foods that I discover in Encyclopedia of Jewish Food. This week, I am focusing on an ingredient that is not very exotic for most Jews, but the way that I am preparing it is unlike any traditional Jewish...

  • Do you like to Salsa, Meringue or Amba?

    By Michael Israel

    August 6, 2013 | 10:55 am

    I am excited to announce that I will be competing on the Food Network’s Chopped on Sunday August 18th! Chopped is a cooking competition show that pits four chefs against each other in a three round competition. In each round, the chefs are given a mystery basket of ingredients and...

  • Do you like to Salsa, Meringue or Amba?

    By Michael Israel

    August 6, 2013 | 10:55 am

    I am excited to announce that I will be competing on the Food Network’s Chopped on Sunday August 18th! Chopped is a cooking competition show that pits four chefs against each other in a three round competition. In each round, the chefs are given a mystery basket of ingredients and...

  • You Say Potato and I Say Aloo Makalla

    By Michael Israel

    July 29, 2013 | 12:14 pm

    Today I am writing a simple blog with a simple recipe that makes for a simply delicious side dish. One of my favorite aspects of Encyclopedia of Jewish Food is learning about the exotic places that Jews have called home. This week’s recipe comes from India and more specifically...

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  • As Jewish as Meatballs

    By Michael Israel

    July 8, 2013 | 10:07 am

    If I were to say that meatballs are as classic of a Jewish dish as brisket and kugel, you would probably call me crazy. Typically, meatballs are associated with cozy Italian restaurants, with checkered tablecloths and oversized bottles of Chianti wrapped in wicker. I say meatball...

  • Excitement You Can Taste

    By Michael Israel

    June 24, 2013 | 10:14 am

    Summer has arrived. In my opinion, there is nothing better on a hot summer day than spicy food. Interestingly enough, the greatest spicy cuisines come from very hot regions such as Southeast Asia, Central America and North Africa. Some studies show that eating spicy food on a hot...

  • Calling All Fressers

    By Michael Israel

    June 18, 2013 | 6:18 pm

    After a long hiatus from writing the blog, I have recommitted to creating new entries each week. As a reminder, this blog is an account of my journey reinventing the classic recipes found in Encyclopedia of Jewish Food. Recently, my wife and I launched a new popup restaurant called...

  • 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...

  • 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...

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