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Tag: Jewish Food

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  • Are Gluten-Free Matzo Balls a Thing? Yes they are!! [Recipe]

    By Elana Horwich

    March 25, 2014 | 12:45 pm

    I will first address those of you who are sick of hearing about everything being gluten free:

    I know you think the rising hype of a “no gluten diet” that has taken our country by storm is some sort of psychological weakness emblematic of a consumer society that is easily seduced...

  • Maria’s Vin Santo Chicken Liver Crostini [Recipe]

    By Elana Horwich

    September 9, 2013 | 9:00 am

    As a kid, I absolutely loved chopped liver until I understood that chopped liver was actually chopped liver. I would no longer touch it. It broke my grandmother’s heart.

    Now, it’s a different story. Mmmm (hear the foodgasm rolling through my lips), I love chicken liver. Why?...

  • Sfratti: An Italian-Jewish Rosh Hashanah Dessert from “Little Jerusalem” in Tuscany [Recipe]

    By Elana Horwich

    August 30, 2013 | 9:00 am

    Welcome to Pitigliano. An enclave of a Tuscan town, it was built up on a hill, like the rest of them, as protection not only from medieval warlords, but also from medieval malaria. Mosquitoes don’t like altitude as much as they like moisture, and hence the peasants who tended to...

  • Gluten-Free Raisin Spice Coconut Milk Kugel [Recipe]

    By Elana Horwich

    August 28, 2013 | 9:00 am

    Kugel That Won’t Kill You

    There’s nothing that Jews like to talk about more than the terrors of disease and who in the community is dying. Death is both our greatest fear and our favorite dinner party topic. Cancer, heart failure, diabetes...if it can’t kill, it’s really not that...

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  • 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...

  • The Sleeper Car of Jewish Indgredients

    By Michael Israel

    July 22, 2013 | 1:54 pm

    Pardon me as I go on a brief tangent unrelated to food. I would like to discuss sleeper cars. A sleeper car by definition is one that looks like a normal sedan or average car, but possesses a huge amount of power and performance. Sleeper cars became popular in the 1960’s at the...

  • 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...

  • Israel à la Tarte Tatin

    By Rob Eshman

    May 8, 2013 | 5:11 pm

    Restaurants have souls.

    It comes across as much in the food as in the feeling you get from being there. You don’t find it out from the advertising. Otherwise every time you ate in an Applebee’s you’d feel comfy and at home, instead of bored and dissatisfied. You don’t discover it...

  • My Tuscan Grill

    By Rob Eshman

    March 5, 2013 | 12:13 pm

    In the winter, I cook in my fireplace.

    I’ve been doing this for the past three years, and like any ongoing relationship, I’m getting a little better at it and a little more involved each year. My wife and kids, they think it’s a phase.

    But this winter, on a visit to the Ferry...

  • Unexpected Israeli cuisine

    January 16, 2013 | 12:36 pm

    I'm not sure what I expected. Hummus, certainly, but what else? Stuffed derma? Latkes? Matzah ball soup? As a native New Yorker with Ashkenazi roots, the foods I associated with being Jewish were the foods I associated with my grandparents. By extension, I suppose, I also...

  • 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...

  • When Life Gives You Chard Ribs [RECIPES]

    By Rob Eshman

    October 17, 2011 | 5:32 pm

    This is a recipe the world desperately needs.  We all know that the more green leafy vegetables we can stuff down our throats the better.  Kale, collard greens, dandelion, chard—They have vitamins, minerals, anti-oxidants and, by the way, flavor.  Prepared well, they taste like...

  • A Very Korean Sukkot [VIDEO + RECIPE]

    By Rob Eshman

    October 12, 2011 | 3:11 pm

    Last year, just before the High Holidays, a producer from TVK24,  Korean Broadcasting emailed me asking if I knew someone whom they could interview for a series about food and tradition in Jewish culture.

    Yes, I said, me.

    Jisung Bahng asked if she could film me in my kitchen.  I...

  • Rosh Hashanah Cooking Orgy [RECIPE]

    By Rob Eshman

    October 2, 2011 | 11:23 pm

    My New Year was more like Thanksgiving. Rosh Hashanah turned into an orgy of cooking.  My sisters- and brothers-in-law were in town, and we followed that age old Jewish axis, from shul to meal to shul to meal. 

    And it was good.  In fact, it was one of the nicest New Years I...

  • Inside Empire Kosher Chicken

    By Rob Eshman

    August 4, 2011 | 4:17 pm

    Uriel Heilman did something I’ve always wanted to do: he spent a day touring the Empire kosher chicken... empire.

    His piece follows the life and death of a kosher chicken— he names it Bob—- as it makes its way from the company’s fully integrated supply chain. 

    Empire is making a...

  • Mark Bittman on Animal Rights, and Wrongs

    By Rob Eshman

    March 16, 2011 | 5:49 am

    In his column in today’s New York Times, Mark Bittman contrasts the arrest of a Brooklyn woman for cruelty to a pet hamster with the quite legal state sanctioned brutality and killing inflicted on hundreds of million of meat, egg and dairy producing animals each year.

    The hamster...

  • French Jewish Cooking With Joan Nathan [VIDEO]

    By Rob Eshman

    January 7, 2011 | 9:53 am

    The first time I ever spoke to Joan Nathan, it was by telephone, and I wrote out for myself what I wanted to say to her: “Hello, Ms. Nathan, this is Rob Eshman with The Jewish Journal in Los Angeles, and I want to speak with you about your new cookbook. I think you should know that...

  • Goodies that make you want to challah

    By Judy Bart Kancigor

    September 8, 2007 | 8:00 pm

    With Rosh Hashanah approaching, Jewish cooks everywhere are cutting and chopping, searing and sauteing. And towering over our festive holiday spread stands the majestic spiral challah, the centerpiece of our High Holy Day celebration.

    "The round challah represents the cycle of life...

  • Roll Away Hunger

    By Beverly Levitt

    September 23, 2004 | 8:00 pm

    Yom Kippur's break the fast is the most anticipated meal of the year. Of course, it's because we're starving; we've been fantasizing about that first bite for the last 25 hours.

    As soon as the sun goes down and the shofar is blown for the last time, our thoughts invariably turn to:...

  • Funny in Love

    By Adam Wills

    April 8, 2004 | 8:00 pm

    On the outside, the interfaith comedic coupling of Lahna Turner and Ralphie May seems like an odd match: Lahna is a stunning Jewish Canadian who blends witty spoken-word pieces with off-color songs, while Ralphie is a morbidly obese Southern comic who delivers jokes with...

  • A Love Like Mime

    By Mark Miller

    October 9, 2003 | 8:00 pm

    In my San Francisco days, I once had a brief romantic affair with a mime. I was living in a house with lots of bedrooms, which were rented out to many different people. One of them was her, Angie, a young woman who each day would leave the house, go down to the park and do her mime...

  • Viva la Similarities

    By Michael Aushenker

    March 14, 2002 | 7:00 pm

    It was a great idea: a restaurant gathering at Tomayo's, an East Los Angeles eatery known for its vibrant Latino cultural life, hosted by Israel's consul general in Los Angeles, that would unite Los Angeles' Jews and Latinos.

    "The idea was to bring the Jewish people to the Eastside...

  • Are Gluten-Free Matzo Balls a Thing? Yes they are!! [Recipe]

    By Elana Horwich

    July 13, 2014 | 11:50 pm

    I will first address those of you who are sick of hearing about everything being gluten free:

    I know you think the rising hype of a “no gluten diet” that has taken our country by storm is some sort of psychological weakness emblematic of a consumer society that is easily seduced...