Jewish Journal

Tag: Recipe

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  • Meal and a Spiel’s Passover Recipe Bible

    By Elana Horwich

    April 1, 2015 | 9:00 am

    I remember the agony of sitting through Passover seders as a child.

    I learned the suffering of the Jewish People through the intense and seemingly infinite boredom of these evenings. And on top of all that, when we finally did get to the meal, the food was never that good.

  • Tzav: Sharing with others

    March 26, 2015 | 2:43 pm

    This post originally appeared on Neesh Noosh.

    This week’s parsha, Tzav, includes more details about sacrifices, including the Korban Todah (Thanksgiving offering). Again, I wrestled this week about what the sacrifices mean to me and how to translate the parsha into a recipe...

  • Raspberry swirl chocolate torte with pecan crust

    March 24, 2015 | 12:15 pm

    Passover desserts can really be the worst. Canned macaroons. Dry cake. And while I know many people who love it, super rich flourless chocolate cake is just not my thing. I don’t enjoy how dense it is, even if i love chocolate. And I do love chocolate.

    Instead of the traditional,...

  • Arugula Matzo Lasagna

    March 24, 2015 | 10:39 am


    • 4 tablespoons olive oil
    • 1 small onion, chopped
    • 6 cloves garlic, 3 minced and 3 sliced thinly
    • 1 medium-size carrot, peeled and minced
    • 1 to 2 sprigs fresh oregano or thyme (optional but nice)
    • 1⁄4 cup red wine of choice (optional)
    • 1 (23- to...
  • Vayikra: Modern Sacrifices

    March 19, 2015 | 2:28 pm

    This post originally appeared on Neesh Noosh.

    As a vegetarian since the age of nine and an on-again, off-again vegan, I wrestled with this week’s parsha, Vayikra, which offers detailed instructions for animal sacrifices.  How do I understand sacrifices (and those who argue that...

  • The Best Parve Chocolate Mousse (For Passover Too!)

    By Elana Horwich

    March 18, 2015 | 9:00 am

    My objective when teaching extra-healthy cooking classes, like my recent New Year’s Detox Makeover is to give my students weapons to combat even the deepest cravings. Chocolate, sugar, fat...let’s face it, we can’t appease those longings with carrot sticks and hummus.

    Don’t trust...

  • Crockpot carne con papas, an alternative to brisket

    March 17, 2015 | 12:12 pm

    My Cuban family loves my American husband for many reasons, but high on that list is his appreciation for all things Cuban food. Of course, we do make it easy for my beloved Midwesterner, with dishes like Carne con Papas, which literally translates to meat and potatoes. This dish...

  • Power greens matzah ball soup

    March 17, 2015 | 11:42 am

    Although I love tweaking traditional recipes, especially around Passover, (hello White Wine Braised Chicken or Manischewitz Ice Cream) there are some foods I never thought I’d touch. Such as my Bubbe’s matzo ball soup.

    The rich homemade broth and with light and fluffy matzo balls...

  • Recipe: How to make harira

    By Rob Eshman

    March 12, 2015 | 4:23 pm

    When you learn to make traditional Moroccan harira from Meme Suissa, you're not learning to make harira from Meme Suissa. You're learning to make harira from her mother, from her grandmother, and so on. You're learning a recipe that goes back centuries.

    But of course Meme uses no...

  • Brisket & potato kugel

    March 12, 2015 | 4:11 pm

    If you’ve ever seen a baleboste serve a meal, you know when you pass your plate down, you’re getting “a bissel” (Yiddish for “a little taste”) of everything, whether you want it or not. When we were growing up, we often noticed that, due to lack of space on the dinner plate, the...

  • Our dad’s lamb stew

    March 12, 2015 | 4:08 pm

    Every Passover our father makes a rich lamb stew. Passover seders are no joke at our parents’ house and can stretch long into the night. So by the time the lamb hits the table, we’re so hungry that it seems like we’ve never eaten before in our lives. This dish takes all the flavors...

  • Pastrami beef cheek & whole roasted cauliflower

    March 12, 2015 | 3:59 pm


    • 4 Beef Cheeks, cleaned
    • 2.25 kg water
    • 145g brown sugar
    • 75g kosher salt



    • 3.5g toasted coriander seeds
    • 2.5g peppercorn
    • 2.5g mustard powder
    • 2g pink peppercorn
    • 1g fennel seed
    • .5g clove
    • 2g Aleppo
    • 2 bay leaves
    • ...
  • Roasted squash with curried cauliflower

    March 12, 2015 | 3:56 pm


    • One Kabocha squash- cleaned and sliced into moons
    • One Head of cauliflower
    • One can of chickpeas ( you can use dried and soak overnight, but make your life easy with the canned kind)
    • One large white onion-diced
    • One cup of quinoa- Cooked
    • 1/4 c...
  • Best brisket ever

    By Elana Horwich

    March 12, 2015 | 3:38 pm

    I don’t compliment myself too easily. In fact I have a complex about not being good enough. I am terrified that everything I do will suck and bring embarrassment to my family and the entire Jewish people at large. A neurotic Jew- that is so cliche, which only makes me feel more...

  • Matzah ice cream with Manischewitz caramel

    March 12, 2015 | 1:47 pm

    Whimsy is one of my favorite things about Modernist cuisine. When I nostalgically described my childhood Seder dinners to our culinary team, two themes emerged: matzah and Manischewitz. matzah is an incredibly humble yet important food—I like mine sandwiched with a generous portion...

  • Spring pancakes

    March 12, 2015 | 1:44 pm

    A moment before going into the operating room, sometime in Israel in the 1950’s, Grandpa Yano turned to the Master of the Universe and asked God to watch over him. In exchange, he solemnly vowed, he and his family members would obey the commandments as his father’s father’s father...

  • Coffee with matzo

    March 12, 2015 | 1:39 pm

    The search for the afikoman and the wait for Elijah the Prophet are dwarfed by the great expectations held for the post-Seder breakfast. When it comes to Maceszos Kávé, matzo in coffee, all the troubles they create are forgotten – the crumbs they leave behind, the constipation they...

  • Matzo balls

    March 12, 2015 | 1:14 pm

    Our family tells the annual tale of the Israelites’ woes in the desert at the same breakneck speed as the Israelites rushing to make their exodus from Egypt. Aromas drift in from the kitchen to the Passover Seder table, whetting our appetites that only haroset and bitter herbs...

  • Fish soup with matzo balls and aioli

    March 12, 2015 | 1:09 pm

    We love fish soup. One long-ago Passover, we suddenly wondered, “Why don’t we make matzo ball soup with fish stock instead of chicken stock?” This saffron-colored variation on a tradition has now become our standard.

    You’ll probably want to double the ingredients for Passover...

  • Gefilte quenelles with braised leeks and lemon zest

    March 12, 2015 | 1:01 pm

    Jeff’s grandmother, Alice Solomon, used to make gefilte fish from the fresh northern pike that Jeff’s grandfather Lester would catch in the lake outside their summer cabin in Wisconsin. Alice’s gefilte fish bore little resemblance to the store-bought gefilte fish dumplings...

  • Tzimmes

    March 12, 2015 | 12:58 pm

    The one dish I could never get into at Passover was the Tzimmes, so for the first Passover at The Meatball Shop, I made an updated version that I think is really delicious.  It is still a really popular side, and we run it all the time, not just at Passover.

    Ingredients: (serves...

  • Raw brownies

    March 12, 2015 | 12:55 pm

    Ingredients: (makes 9 bite-size brownies)

    • ¾ cup walnuts 
    • ⅔ cup chopped dates 
    • ¼ teaspoon cinnamon 
    • ⅛ cup coconut flakes 
    • ½ teaspoon vanilla bean powder 
    • ¼ cup cocoa powder 
    • Pinch sea salt 
    • Pinch cayenne


    Soak the dates for ten minutes in warm...

  • Coconut turmeric cauliflower

    March 12, 2015 | 12:43 pm

    Ingredients: (makes 4 sides)

    • 1 ½ tablespoons coconut oil (and 1 tablespoon to coat cauliflower) 
    • 1 chopped shallot 
    • 1 inch ginger, peeled and chopped 
    • 1 stalk lemongrass
    • 6 kaffir lime leaves 
    • 1 big head cauliflower 
    • 1 tablespoon turmeric powder 
    • 1...
  • Belle’s chopped liver

    March 12, 2015 | 12:40 pm

    Ingredients: (makes about 2 ½ cups, or 8 to 10 servings)

    • 1 pound chicken livers
    • 3 tablespoons chicken fat (divided; see Love Note #1) or canola oil
    • 1 large onion, thinly sliced 
    • 1 teaspoon salt 
    • ½ teaspoon freshly ground black pepper 
    • 5 hard-cooked eggs, 1...
  • Gefilte fish, the way my grandmother prepared it

    March 12, 2015 | 12:35 pm

    There are two variations of this dish, or rather two different recipes. I vaguely remember eating both growing up, but have never prepared them myself. The recipes have been passed on to my mother and now she is passing them on to me. I will describe them in loose terms as my...

  • Delicata squash with chestnut honey

    March 12, 2015 | 12:31 pm

    Ingredients: (serves 4)

    • 2 delicata squash, 1 to 1 ½ pounds in all 
    • 2 tablespoons extra-virgin olive oil 
    • Kosher salt and freshly ground pepper

    • 2 tablespoons Tuscan chestnut honey
    • 2 tablespoons unsalted butter


    Preheat the oven to 375 degrees Fahrenheit.

  • Boca di Dama

    March 12, 2015 | 12:24 pm

    Boca di Dama, or “Lady’s Lips” in Italian, is my favorite childhood cake.  My grandmother, who grew up in Libya (which was at that time under Italian occupation) made the cake according to her grandmother’s recipe.

    We used to wait all year to eat this amazing cake at our Seder....

  • Shoulder of lamb, roasted with root vegetables in white wine

    March 12, 2015 | 12:10 pm

    Many ingredients but simple to prepare and worth every minute!

    This very popular dish can be prepared ahead of time and then reheated in the oven at 160 degrees.

    • 2kg shoulder of lamb                    
    • Olive oil (good quality)
    • 6 sage leaves
    • 5 sprigs thyme
    • 5...
  • Martha’s excellent matzoh ball soup

    March 12, 2015 | 12:03 pm

    Cooking Passover dinner at the James Beard House with our Grandmother Martha is quite possibly one of the greatest memories of our lives. For us, it simply is not a real Passover Seder without her delicious matzoh ball soup. As a child we remember agonizing during the reading,...

  • Auntie Dorothy’s apple cake recipe

    March 12, 2015 | 11:40 am

    My father's mother, Dorothy, was the sweetest little bubbie ever. She was, however, the worst cook. I remember going over to her house as a kid; she would always make us chicken paprika. The skin was barely cooked – not even close to crispy – and just sprinkled with paprika on top;...

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