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Jewish Journal

Tag: Jewish Cooking

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  • Caught between gefilte fish and Campbell’s soup

    3 weeks ago

    When I first gravitated toward writing about food and immigration to the United States as an ostensibly serious academic, colleagues asked me—and, frankly, I asked myself—the obvious question. Why food? Food perhaps lacked the gravitas and significance of subjects like political,...

  • Give Thanksgiving a Jewish Flavor

    By Linda Morel

    November 18, 2004 | 7:00 pm

     

    "My sister-in-law stuffs Thanksgiving turkeys with a matzah ball mixture," says Faye Levy, food columnist and author of 14 cookbooks. "Instead of making patties and poaching them, she cooks this tasty mixture inside the turkey."

    This never struck Levy as odd, because her mother...

  • Anything but Ordinary

    By Judy Bart Kancigor

    August 29, 2002 | 8:00 pm

    "Adventures in Jewish Cooking" by Jeffrey Nathan (Clarkson Potter, $32.50).

    When it comes to kosher fine dining, chef Jeffrey Nathan of New York's Abigael's restaurants wrote the book. Now, just in time for Rosh Hashana, he's written "Adventures in Jewish Cooking," a collection of...

  • One People, Two Cuisines

    By Beverly Levitt

    March 14, 2002 | 7:00 pm

    Because my ancestors were from Eastern Europe, specifically Latvia, Lithuania and Vilna, I am Ashkenazi. Just as I thought all Jews spoke Yiddish, a language I delight in because it's so colorful, I grew up thinking Jewish cooking was my mother's brisket and carrot tzimmes, my Granny...

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  • If Memory Serves…

    By Rob Eshman

    April 22, 1999 | 8:00 pm

    Jewish-themed cookbooks appear in a frenzy about a month before Passover, then die off by May. Mainstream cookbooks also try to cash in on the warming weather's ability to make us imagine nectarine tarts and heirloom tomato salads, long before winter comes to the Chilean tomato...
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