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  • One Israeli Creation for the Weekend

    By Noga Gur-Arieh

    January 4, 2013 | 12:20 pm

    This weekend, you are all invited to go to your nearest grocery store or Supermarket (before Shabbat enters, of course,) and purchase a delicious Israeli creation (in case they sell it.) Yes,  turns out there are foods invented by Israelis:

    Bamba - peanut butter-flavored snack...

  • A young chef’s guide to the Rosh Hashanah meal

    By Michael Israel

    September 5, 2012 | 10:29 am

    Considering the history of the Jewish people, the fact that Jews are still celebrating the High Holy Days today is a miracle in itself. Strong traditions and lasting rituals have enabled Jews to survive the most threatening periods of history. With the freedoms we have as modern...

  • Thanksgiving Day recipes from JewishJournal.com

    By JewishJournal.com

    November 19, 2010 | 11:34 am

    Delicious recipes from Jewish Journal staff friends and family.  Happy Thanksgiving!

    From the kitchen of Jeffrey Hensiek (and his father, Barry)

    Spinach Souffle

    1 package frozen chopped spinach
    3 eggs, beaten
    1 16 ounce container cottage cheese
    4 ounces grated sharp cheddar cheese...

  • A sukkah by the sea where produce is on the menu

    By Judy Zeidler

    September 20, 2007 | 8:00 pm

    Ellen Hoffman and Neal Castleman live in a contemporary two-story home that covers a narrow lot in Malibu. We have been guests for several years at one of the dinners the couple host during Sukkot, which are held in a sukkah Castleman built on the only space available -- their...
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  • A sweet gefilte fish like his Polish grandma used to make

    By Judy Zeidler

    March 22, 2007 | 8:00 pm

    I've bought meat from the same kosher butcher shop on Pico Boulevard in West Los Angeles for many years. But it wasn't until recently that I asked G&K Kosher Meat owner Herschel Berengut, 58, about the Passover dishes he prepares at his to-go deli next door, Charlie's. His eyes lit...
  • Macrobiotic principles fit Sukkot meals

    By Annabelle Stevens

    October 5, 2006 | 8:00 pm

    Lee Gross, 31, and Ben Newman grew up together in New York. Both loved Hebrew school and dreamed of going to rabbinical school. Twenty years later, their spiritual journeys took them on different professional paths. Newman is a rabbi. Gross is executive chef of M Café de Chaya on...
  • Do Day School Health Programs Make the Grade?

    By Nancy Sokoler Steiner

    August 17, 2006 | 8:00 pm

    Twenty parents from the Emek Hebrew Academy in Valley Village have come on a chilly winter evening to hear Dr. Francine Kaufman, a national expert on diabetes and childhood obesity, talk about promoting children's health. Although the school has 455 families, Rabbi Sholom Strajcher,...
  • Visit to Ethiopia Changes His Life

    By Marc Ballon

    May 25, 2006 | 8:00 pm

    In 2004, John Fishel went to Ethiopia as part of a delegation of American Federation leaders. The experience changed his life.

    The president of The Jewish Federation of Greater Los Angeles, along with five members of the UJA Federation of New York, visited shantytowns filled with...

  • PASSOVER: Don’t Be a Slave to Tradition

    By Joel Haber

    April 6, 2006 | 8:00 pm

    When I was growing up, I never had to ask my mother what she would be serving at the seder. It was essentially the same menu every year: dishes like homemade chopped liver, chicken soup with matzah balls, turkey with gravy, mom's special "Shabbos potatoes" (first boiled then roasted...

  • PASSOVER FOOD: Treats to Leaven Desire for Dessert

    By Judy Zeidler

    April 6, 2006 | 8:00 pm

    Passover desserts are a challenge to the cook because so many ingredients are forbidden, among them flour, grain, cornstarch, baking powder or baking soda. So we substitute matzah meal, potato starch and versatile fresh egg whites to bake all of those traditional favorites -- and...

  • PASSOVER: Try to Avoid Asking the Fifth Question

    By Rabbi Stewart L. Vogel

    April 6, 2006 | 8:00 pm

    While there are only four questions posed in the haggadah, most seders struggle with the unasked fifth question, "When are we going to eat?" It is asked, not only by hungry children, but also by adults who feel disconnected to the rituals of their ancestors. As if reenacting the...

  • Just One Shabbat

    By Amy Klein

    March 2, 2006 | 7:00 pm

    "Just one Shabbos and we'll all be free," religious rocker Mordechai Ben David sang back in the 1980s. Well, for the last decade, one Jewish organization has tried to get people to experience Shabbat at least once a year. The National Jewish Outreach Project (NJOP) on March 3...

  • Fit L.A. - The Birthday Party Crasher: Dr. Atkins

    By Judy Gruen

    January 19, 2006 | 7:00 pm

    Over the past few months, I have relished the apparent collapse of the low-carb industry. Low-carb specialty stores and magazines arrived with much fanfare but soon crumbled like a tired soufflé.

    Good riddance to them, I thought -- especially the magazine that tried to bilk me...

  • Let Your Tasteless Chicken Go

    By Lisa J. Solomon

    April 21, 2005 | 8:00 pm

     

    For many years, my daughter and I were lucky to be invited out for Passover. Besides joining a big group of people, and sampling a variety of Passover foods, I relished the added benefit of not having to plan, shop and cook for the daunting seder (first and second night) meals....
  • Hail to the Seder Chief

    By Barbara Joan Grubman

    April 21, 2005 | 8:00 pm

     

    I can just imagine my Orthodox grandparents worrying about making the seder come alive for their grandchildren. Grandma was too busy de-feathering chickens and grandpa taking care of business in his violin shop to think about how we might be kept happy at their seder table....

  • How to make a seder child’s play

    By Sharon Duke Estroff

    April 21, 2005 | 8:00 pm

     

    For parents of squirmy kids, a Passover seder can seem longer than the 40 years our ancestors spent wandering through the desert. Fortunately, all it takes is a little forethought and creativity to keep the younger set from getting as jumpy as the frogs in Pharaoh's bed at the big...
  • Don’t Get Plagued by Tricky Desserts

    By Pamela Reiss

    April 21, 2005 | 8:00 pm

    Many a great cook has been sent over the edge trying to produce some beautiful Passover baking. Any other time of the year their kitchens produce perfect pies, crunchy cookies and lovely cakes — but the Passover arrives and the kitchen becomes the enemy: cakes flop and the cookies...
  • Blintzes, Cupcakes and Pasta—Oh My!

    By Kelly Hartog

    April 14, 2005 | 8:00 pm

     

    Back in the day, Passover meant meat, matzah and potatoes for eight days of the Passover. But in the last decade, the market for special kosher for Passover food has exploded, and manufacturers and supermarkets are providing a variety of products to almost make you forget it's even...

  • Create Festive Table in a Blue Mood

    By Linda Morel

    December 2, 2004 | 7:00 pm

     

    Following are pointers on livening up your Chanukah table from "Kosher by Design" by Susie Fishbein (Mesorah, 2003).

    1. In the Beginning: Dress your dining table with a snazzy tablecloth. A gold one will glitter. Using narrow runners and/or yards of wide ribbons, preferably in...

  • Two Views, One Abyss

    By Rob Eshman

    December 11, 2003 | 7:00 pm

    There were three acts to the small luncheon held last Sunday in a private dining room at the Regent Beverly Wilshire Hotel. The first act was the only pleasant one.

    Ten Los Angeles Jews gathered at the invitation of philanthropists and activists Stanley Sheinbaum and Alan Gleitsman...

  • Ease Out of the Yom Kippur Fast With Salmon and Potatoes

    By Judy Zeidler

    October 2, 2003 | 8:00 pm

    Yom Kippur, the Jewish Day of Atonement, is a time when Jews are required to fast for 24 hours. At the end of this period, family and friends gather for the traditional break-the-fast meal.

    This year at the conclusion of services our family and friends will arrive at our home at...

  • A Tuna After Atonement

    By Judy Zeidler

    September 12, 2002 | 8:00 pm

    Yom Kippur, the Day of Atonement, is a holiday for serious fasting -- no food or drink for 24 hours. At the end of the day, thoughts inevitably turn to what to eat at sundown, and breaking the fast with family and friends.

    Our family tradition has been to serve dairy and seafood...

  • Guess Who’s Coming To Dinner

    By Rabbi Daniel Bouskila

    January 17, 2002 | 7:00 pm

    Although it might seem a little early for Passover discussions, Jewish law does mandate that one should begin studying the Passover laws and details at least 30 days before the actual holiday. This is probably because no holiday requires more detailed preparation than Passover. Most...

  • Baskets Full of Joy

    By Julie G Fax

    March 16, 2000 | 7:00 pm

    When the Jews of ancient Persia celebrated their unlikely salvation from Haman with gifts of food to each other, they probably didn't go for the tropical-themed basket with gummy fish, rock candy and dried papaya, wrapped in a sweep of turquoise cellophane.

    Clearly, the holiday...

  • Shabbat in Style

    By Naomi Zimmerman

    November 18, 1999 | 7:00 pm

    Anybody can make a Shabbat meal that tastes good, but not everybody can make one that looks good. For a lot of people, holiday decorating begins and ends with a pair of candlesticks and a kiddush cup.

    Home decor is the weak link in a lot of Jewish celebrations. I'm not talking about...

  • Marco Polo Redux

    By Rob Eshman

    January 22, 1998 | 7:00 pm

    Travelers Meiand John Krich

    The affinity of Jews to Chinese food reaches its apotheosis inJohn Krich's "Won Ton Lust: Adventures in Search of the World's BestChinese Restaurant" (Kodansha, $24). It's no outrageous stereotype tostate that, as a people, American Jews seem to need a good...

  • Tips for an Easier Fast

    October 2, 1997 | 8:00 pm

    An expert at Hadassah-Hebrew University Medical Center hasinvaluable advice for your Yom Kippur fast.

    According to Dr. Elliot Berry, head of clinical nutrition at theHebrew University-Hadassah Medical School, there are a number ofthings you can do in advance to ease your fasting:

      ...

  • The Only Holiday Hallmark Hasn’t Designed a Card For

    September 11, 1997 | 8:00 pm

    Tisha B'Av, the day of mourning in commemoration of the destruction of the two Temples, is notable for at least two reasons. For one, it may be the only holiday that Hallmark hasn't designed a card for. And it seems to be the one holiday that most Jews have heard of, but few seem to...
  • We’re Talking Chopped Liver

    By Marlene Adler Marks

    May 22, 1997 | 8:00 pm

    We arrived in New York at midnight, and by 1 a.m. my mother was serving us dinner.

    "It's too late, Mom," I say. "I'll just have some fruit."

    A huge bowl of cut-up pineapple, strawberries and melon was already on the table, set for four, but that would not suffice. In our family, there...