West Hollywood’s Ta-eem Grill, a spot for vegan and meat eaters

By Rob Eshman
Published on February 20, 2013

Atoning for the sin of rushing dinner to get to Kol Nidre

By Linda Morel
Published on September 28, 2006

Make ahead recipes for Yom Kippur.

Mark the New Year with late summer harvest menu

By Judy Zeidler
Published on September 14, 2006

Garden fresh food.

A Man for All Seasonings

By Hank Rosenfeld
Published on June 1, 2006

Like many baby-boomers today, I sometimes feel older than Keith Richards up a palm tree. So when Irv and Eddie, my better elders, invite me to go out with them, I tag along, if only to combat creepy self-pity.

Bar/Bat Mitzvah - B’nai Mitzvah Menu Dishes Up Bonuses

By Beverly Levitt
Published on May 11, 2006

With the flurry that surrounds a b'nai mitzvah celebration, we often lose sight that this day -- this passage from childhood to adulthood -- will be one of the most meaningful memories of his or her life.

There’s the Rub—in Tel Aviv

By Howard Blume
Published on February 2, 2006

Tierra's setting in its bustling, mostly residential neighborhood is stylish coffeehouse; the food is inventive. One typical appetizer consisted of figs stuffed with mushrooms, macadamia nuts and chicken -- flavored with cardamom, cinnamon and a Hindu date dressing (34 sheckels). Not all the entrees strain to be eccentric; there's "grilled pullet and polenta" for 58 sheckels and "calamari paperdello" for 54 sheckels. Some menu offerings are mouth watering; others more creative than tasty. But there's a full bar to wash everything down.

A Rehearsal Menu to Tickle Your Nose

By Beverly Levitt
Published on November 10, 2005

Since today's weddings are rife with new traditions, why not serve your guests a rehearsal dinner menu infused with Champagne?

Recipes Add Spice to New Party Trend

By Beverly Levitt
Published on August 11, 2005

Although today's bar mitzvah parties are often as elaborate as yesterday's weddings, there's a new trend on the horizon -- a, noisy, jubilant oneg Shabbat and lunch directly after the ceremony, and a quiet, intimate dinner at home for a few close friends and family at night.

Let Your Tasteless Chicken Go

By Lisa J. Solomon
Published on April 21, 2005

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.

Make Menu Shine With Splash of Wine

By Judy Zeidler
Published on March 17, 2005

Purim is always a special celebration for the children -- they dress up in costumes, sing and dance. The grown-ups have their rewards, too, because it is the only holiday when everyone is encouraged to drink a generous amount of wine.

Creative Calm Over Shower Stress

By Beverly Levitt
Published on February 10, 2005

Are you the designated bridal shower giver this season? Don't let the happy occasion of your daughter, your best friend's daughter or even your fourth cousin-once-removed's daughter give you the jitters.

Soup for the Sukkah

By Judy Zeidler
Published on September 30, 2004

Sukkot is called the Jewish Thanksgiving. It offers thanks for the bountiful harvest of fruits, vegetables, nuts and grains.

A Taste of Tunisia Comes to Melrose

By Gaby Wenig
Published on May 20, 2004

It's a formula that Marmet is trying to emulate in his Melrose Avenue restaurant. Named for his wife of four months, Greta Pinto, who also helps out with the cooking, Greta's pays homage to the Parisian bistros that Marmet loved so much. The resturant offers a Tunisian menu of extremely fresh, tasty and hearty food served in a setting made intimate by its rustic earth-toned colors and through the soft glowing light from candles on the table and wall votives. Greta's has a dining room of only 34 seats, and its produce is bought from local vendors and then prepared a-la-minute, to order.

B’nai Mitzvah Planning 101

By J. G. Friedman
Published on March 11, 2004

So you're going to have a mitzvah -- whether it is a bar or a bat, the planning begins early.

Here Comes the Bridal Shower

By Beverly Levitt
Published on February 12, 2004

Instead of spending upwards of $30 per person and having the whole family kvetch about "prosaic pasta" and "commonplace chicken," or spending even more money hiring a caterer to tramp through your house and schmutz up your kitchen, how about making our delicious, do-able menu and toast the bride with a heartfelt "mazel tov!" and a glass of Champagne in your garden?

De-Stress the Simcha

By Judy Zeidler
Published on March 13, 2003

On Monday evening, we will celebrate Purim, the holiday that commemorates the liberation of the Jews in ancient Persia, and reminds us of
the triumph of Queen Esther and her uncle, Mordecai, over Haman, the wicked prime minister.

A Great Party Happened Here

By Linda Morel
Published on November 28, 2002

"Entertaining is a lot like gardening," Linda Burghardt said. "You can't make mistakes."

Passover

By Naomi Pfefferman
Published on April 2, 1998

"I'm a Jewish girl, and my husband's a Catholic,"says Barbara Lazaroff, who has been married for 15 years to renownedchef Wolfgang Puck.

About 12 years ago, Passover was a lonesome timefor Lazaroff, most of whose Jewish relatives lived out of town. SoSpago regulars nudged her to create a restaurant seder, and she consulted withhubby Wolf ("He said, 'We can make shrimp.' I said, 'I don't thinkso,'" Lazaroff quips).

The result was the first seder ever held in anupscale Los Angeles eatery, with kosher-style (i.e., not strictlykosher) fare a la Puck's trendy-interpretive cuisine.

A Hole in Kosher L.A.

By Diane Arieff
Published on December 11, 1997

By deciding to introduce meat products into its formerly all-dairy outlets, Noah's Bagels has provoked a strong response from observant Jewish noshers

Dining Out…

By Rob Eshman
Published on December 11, 1997

As a rule, you don't go to museums to eat. Unless you're like me -- someone who, when push comes to shove, prefers great food to great art. I make no apologies: The last time I visited the Los Angeles County Museum of Art, I ate a tasteless, watery and expensive fruit salad in the cafe there. That I remember. What exhibit I was there to see I've long forgotten. It had something to do with famous dead artists.