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Tag: Judy Zeidler

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  • A vegetarian buffet to celebrate Queen Esther [RECIPES]

    By Judy Zeidler

    February 13, 2013 | 8:40 am

    What makes Purim so special? Maybe it’s the heroic story of Queen Esther. Whatever you decide, it is still one of the happiest of all Jewish holidays. Filled with accounts of bravery, it tells the story of Queen Esther and how she helped defeat the wicked minister Haman in ancient...

  • A Brentwood Country Club Chanukah [RECIPES]

    By Judy Zeidler

    November 29, 2012 | 2:34 pm

    Chef Brett Swartzman is a chef with passion. The Chicago native started working in his parents’ Jewish bakery when he was 10 years old, making bagels, muffins, cookies, challah and sandwiches.

    Chanukah was always a big celebration at his grandparents’ home. Coming from a big...

  • 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...

  • All you knead for a bounty of challah

    By Judy Zeidler

    September 5, 2012 | 11:10 am

    Dipping freshly baked challah in honey is a tradition observed during the holiday of Rosh Hashanah, the Jewish New Year. This act combines the Shabbat bread with hopes for a sweet New Year.

    The custom is to serve a round or spiral-shaped challah, one of the symbolic foods eaten...

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  • Poppy seed pleasures

    By Judy Zeidler

    February 29, 2012 | 12:16 pm

    It all began with Queen Esther, the heroine of the Purim story, who became a vegan when she married King Ahasuerus and moved into the palace. She favored fruits, beans and grains in her diet, and legend has it that poppy seed pastries were her favorite.

    Over time, I have developed...

  • Chanukah fare with international flair

    By Judy Zeidler

    December 7, 2011 | 12:36 pm

    Around this time of year, I think of my grandmother and the stories she told me about making beef brisket and potato latkes for her first Chanukah dinner in America. She loved to cook, and sharing her recipes from Russia brought her such delight.

    Chanukah, often called the festival...

  • Delizioso: Chanukah with an Italian flair

    By Judy Zeidler

    November 18, 2011 | 12:09 pm

    While enjoying my favorite foods on a recent trip to Italy, I began to think about Chanukah, even though it was only October. This was a natural association, because the Italians love to prepare foods with olive oil, and the traditional dishes served during Chanukah are fried in oil...

  • Giving thanks deliciously

    By Judy Zeidler

    October 21, 2011 | 11:39 am

    Whether you call it Thanksgiving or Turkey Day, the holiday is a festive time for American Jewish families to enjoy the best of both heritages — hearty American food and an occasion to give thanks for blessings.

    When it comes to the Thanksgiving menu, I like to plan a lot of...

  • Judy’s kitchen

    By Rob Eshman

    August 24, 2011 | 2:51 pm

    Never mind your choice of desert island food. Tell me, who’s your desert island foodie?

    We probably can all name the one food we couldn’t live without if we ever got stranded on one of those little plots of land with a single palm tree that exist only in New Yorker cartoons. 

    ...
  • A honeyed new year

    By Judy Zeidler

    August 19, 2011 | 2:21 pm

    Rosh Hashanah, the Jewish New Year, is a holiday full of hope and optimism as well as apples, honey and round challahs.

    Many of the traditional dishes that are served feature honey and apples to assure “a sweet new year.” It is said the custom of eating apples, a fruit whose...

  • More cluck for your passover buck

    By Judy Zeidler

    April 5, 2011 | 6:16 pm

    I have always enjoyed researching and developing new dishes to serve during Passover, but have you ever heard of Mock Gefilte Fish? Because everyone loves chicken, I am constantly looking for new and different chicken dishes to prepare, and I find that each recipe has a story all its...

  • Passover Argentina style

    By Judy Zeidler

    March 16, 2011 | 12:06 pm

    In Argentina, although Passover comes in the fall, the celebration is much like that observed by Jews in the United States, and the food is similar to Eastern European dishes, but with a South American flair.

    Argentina has a Jewish population of more than 250,000, making it the...

  • Judy and Julia

    By Judy Zeidler

    September 2, 2009 | 8:27 pm

    The movie “Julie and Julia” brought back great memories of how I met Julia Child in 1978 and how it resulted in adapting her bouillabaisse recipe for a kosher kitchen.

    I had just finished writing my first group of paperback cookbooks for Disneyland, Knott’s Berry Farm and The...

  • Thinking Outside the Lunch Box

    By Judy Zeidler

    August 26, 2009 | 3:40 pm

    Coming up with lunch ideas can be more challenging today than in years past. Some schools may elect to forbid peanut butter on campus if a student has a peanut allergy, which removes the old standby of peanut butter and jelly. And almond, cashew or other nut butters don’t always...

  • If I had just one Jewish book to read . . . .

    By Anita K. Kantrowitz

    November 7, 2008 | 4:04 pm

    The Jewish Journal asked several authors appearing at Sunday's Celebration of Jewish Books to answer a question that, at least for writers, has existential overtones: "If you were stranded on a deserted island, what Jewish book would you want to have with you, and why?"

    The answers...
  • 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...
  • Shavuot Food : Turn Torah Fest into a Veggie Feast

    By Judy Zeidler

    June 9, 2005 | 8:00 pm

    Shavuot, which marks the receiving of the Ten Commandments by Moses, was often referred to as the Jewish Thanksgiving or the "Feast of the First Fruits," a time when farm bounty and grains were brought to the ancient Temple. The harvest often included wheat, barley, grapes, figs,...

  • Avoid Shower Cliche With Salad Buffet

    By Judy Zeidler

    February 10, 2005 | 7:00 pm

     

    A bridal shower is one of the most joyous parties you can possibly give, and the occasion calls for light, delicious festive foods. This menu offers four of my personal favorite chicken salad recipes. (For a smaller shower, you could serve just two or three.) The French often serve...

  • A Hearty Meal to

    By Judy Zeidler

    September 16, 2004 | 8:00 pm

    This year Yom Kippur begins on Friday night and continues until sundown on Saturday. Since many families do not cook on Shabbat, I planned a menu that will solve the problem.

    The meal has to be hearty to prepare for the 24-hour fast ahead, but it should not be heavy. Fried, highly...

  • Apple Doesn’t Fall Far From the Meal

    By Judy Zeidler

    September 2, 2004 | 8:00 pm

    The apple, even more than the bibical pomegranate, has become the symbolic first fruit to be eaten during Rosh Hashanah, the Jewish New Year, which will be observed at sundown, Wednesday, Sept. 15.

    During Rosh Hashanah, tradition calls for a perfect apple to be pared and cut into...

  • Charoset to Please Any Palate

    By Judy Zeidler

    March 25, 2004 | 7:00 pm

    On the table at every Passover seder is a plate arranged with foods symbolic of the holiday. Of these, the only one that requires a recipe is charoset.

    A mixture of fruits, nuts and spices, charoset represents the mortar the Jewish people made while laboring as slaves in Egypt....

  • A Glazed Miracle Happened Here

    By Judy Zeidler

    December 11, 2003 | 7:00 pm

    During the festival of Chanukah, Jews around the world will prepare the traditional foods that represent their individual cultural backgrounds. Families with Eastern European ties will serve fried potato latkes. In Germany, jelly doughnuts called Berliner pfannkuchen are prepared....

  • Rosh Hashanah Made Easy With Chicken

    By Judy Zeidler

    September 18, 2003 | 8:00 pm

    Rosh Hashanah, the Jewish New Year, begins this year at sundown on Friday, Sept. 26. It is a time to gather with family and friends and enjoy special holiday foods.

    Traditionally, foods sweetened with honey are eaten to symbolize a sweet and happy year ahead. Apples and honey, eaten...

  • Celebrate Shavuot With Spring Harvest

    By Judy Zeidler

    May 29, 2003 | 8:00 pm

    When I was growing up, two types of food were usually associated with the holiday of Shavuot. There were the dairy dishes -- blintzes, knishes, noodle kugels and, of course, cheesecake. Most of us remember them from our childhood, but they were always laden with cream, butter and...

  • Seder Yummies

    By Judy Zeidler

    March 27, 2003 | 7:00 pm

    Passover is my favorite Jewish holiday, and although cooking for Passover requires a lot of preparation, I look forward to it each year. It is a time when our family and close friends join together to share thoughts and exchange ideas as we participate in the seder.

    I have a regular...

  • Another Oil Miracle

    By Judy Zeidler

    November 21, 2002 | 7:00 pm

    Chanukah, the Festival of Lights, is a time to recall the miracle that occurred more than 2,000 years ago, and celebrate the discovery of the small amount of oil that burned for eight days, the amount of time needed to prepare pure oil from the local olive trees to rekindle the...

  • Comfort Food for Rosh Hashana

    By Judy Zeidler

    August 29, 2002 | 8:00 pm

    For Rosh Hashana this year, I am sharing three chicken dishes that you can prepare for your family holiday meal. Every family has their own recipe for roast chicken, but if you're looking for something new and different to serve on Rosh Hashana, try one of these.

    Two of the recipes...

  • The Circuit

    By Michael Aushenker

    March 21, 2002 | 7:00 pm

    A Hungry Mob

    It was a moment that the members of Women's Department of The Jewish Federation of Greater Los Angeles' Business and Professional Division will never forget: a kitchen full of young women learning about and noshing on the Sicilian culinary stylings of chef Henry Hill....

  • Celebrate with Cheesecake

    By Judy Zeidler

    November 29, 2001 | 6:59 pm

    On the first night of Chanukah, the family always gets together at our home for a special evening. We enjoy lighting the Chanukah candles, eating traditional foods and exchanging gifts.

    Dessert is always a highlight of the evening, and this year for Chanukah, I am going to surprise...

  • Cheese Blintzes for Shavuot

    By Judy Zeidler

    May 24, 2001 | 8:00 pm

    Shavuot celebrates the receiving of the Ten Commandments on Mount Sinai and brings with it centuries of food traditions. It is the time when dairy foods are traditionally served, and cheese blintzes are one of the most popular dishes of the holiday.

    I may not serve blintzes during...

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