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Tag: Recipe

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  • And the Oscar for the best popcorn ever goes to…

    2 days ago

    It's Oscars time, and in addition to dressing for the occasion, we always like to set the table with award-worthy snacks. This year, we plan to honor the movies with their best-loved partner, popcorn.

    Of course, because it's the Oscars, it couldn't be just any microwaved popcorn....

  • Recipe: Sicilian fish with tomatoes, olives and capers

    5 days ago

    One of the most beautiful cities in Sicily is Syracuse, which has a history extending to the ancient Greeks. There is a method of cooking in Syracuse, especially applied to Sicilian fish, but other foods as well, that makes for beguiling dishes.

    Stemperata is a Syracusean method...

  • For Valentine’s Day, a tender tale of love and meatballs

    5 days ago

    It's that time of year when a rash of stories appears to suggest, despite hard science to the contrary, that certain foods -- oysters, chocolate or what have you -- fire up the libido. A recipe, on the other hand, can have a different kind of romantic power. It might stir up...

  • Adar: Conflict and joy and a recipe for stuffed dates

    5 days ago

    This article first appeared on Neesh Noosh

    We are encouraged to celebrate and have more joy than normal during the month of Adar.

    “The whole month of Adar is learning how to grow and heal through joy and laughter. . . . . the main reason we came into this world is to experience...

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  • Recipe: Barley, chanterelle mushroom and pinot noir risotto

    2 weeks ago

    Some ancient grains get all the press. Quinoa, freekeh, and spelt are the darlings of the food world these days, especially in the United States -- and rightfully so, since they were ignored for millennia. But one ancient grain seems to lag behind: barley. Plain ol' barley never...

  • Recipe: Chocolate and raspberry swirl cookies

    2 weeks ago

    Having been married for more than two decades, I realize many factors contribute to the longevity of my marriage. Perhaps the most important is how my husband and I blend.

    People often ask how we’ve done it, as if there is a secret. But there really is no secret. Just like the...

  • Peanut-Coated Sesame Chicken

    By Elana Horwich

    January 14, 2016 | 11:55 am

    This gluten-free, non-fried chicken will most definitely become a star in your culinary repertoire. 

    Ingredients:

    • ⅓ cup Hot Pepper Sesame Oil (available by Eden Foods at Whole Foods)
    • ⅓ cup peanut butter powder (preferably one without sugar)
    • 3 tablespoons tamari
    • 2...
  • Make food, not war

    January 12, 2016 | 3:30 pm

    This article originally appeared on The Media Line.

    [Bethlehem]  Set aside regional discord for a moment and think instead of regional dining.

    Or, better yet, think of regional weekending and foraging.

    That’s what Fadi Kattan has been thinking. A month and a half ago, just in...

  • Nacho latkes with creamy cheddar sauce

    December 11, 2015 | 9:47 am

    Spice up the original potato latke this holiday! Skewer bite sized potato latkes together with a layer of creamy nacho sauce served on top.

    Potato Latkes:

    • 20 oz. shredded hash browns about 3 1/2 cups (frozen works great!)
    • 2 eggs
    • 2 T flour (add more if batter...
  • Paleo Pecan Crust Sunshine Pumpkin Pie

    By Elana Horwich

    November 24, 2015 | 2:47 pm

    Because it tastes like the sunshine.

    Your guests do not want to look at their watches waiting for the right moment to make a polite exit so they can go home and sleep away the culinary burden of the night. Lighten up the load. Add sunshine.

    A little labor intensive to use fresh...

  • Chanukah: Lior Hillel’s family pastry project

    November 24, 2015 | 12:40 pm

    Every year before Chanukah rolls around in Israel, everyone gets very excited. They can’t wait to start to enjoy the holiday spirit — and, of course, the food. In the past few years, talented pastry chefs in Israel have made very creative sufganiyot, the holiday’s traditional jelly...

  • For Chanukah, breakfast latkes two ways

    November 20, 2015 | 2:17 pm

    I first tasted latkes for brunch at a trendy eatery on the Lower East  Side about six years ago. Since then, I’ve seen them across the country on brunch menus everywhere from diners to Michelin Star restaurants.

    Latkes — or potato pancakes, as they’re known to non-Jews...

  • Breaking good: recipes for the High Holy Days

    By Rob Eshman

    September 16, 2015 | 11:49 am

    By the time break fast comes along, I’m broken.

    I’ve spent 25 hours without food or water. Much of that time I’ve been in synagogue. In the morning, I’m sure I’ll never make it, especially because God seems to wait precisely until Yom Kippur to deliver the hottest day of the year...

  • Recipes from Amelia Saltsman: Falling for the flavors of Autumn

    September 3, 2015 | 12:14 pm

    For a profile on Amelia Saltsman, visit our Hollywood Jew blog.

    GREEN OLIVES WITH ZA’ATAR AND CITRUS

    Photo by Staci Valentine

    In late autumn, new-crop olives abound. They are often fresh-cured with their buttery flavor and meaty texture intact, making them a perfect partner...

  • Bibi’s Bakery is his newest production

    July 2, 2015 | 11:19 am

    Since moving to Southern California in 1999 to become a writer and performer, Dan Messinger has acquired some L.A.-specific wisdom. “Being a producer, I would argue, prepares you for almost anything,” he said. 

    The affable, bearded and bespectacled owner of the kosher Bibi’s...

  • Recipe: Summertime tomato salad with tahini dressing

    June 18, 2015 | 12:48 pm

    Jeff visited Israel for the first time as a teenager in the summer of 1973. Left to his own devices, he managed to run out of money just outside Bethlehem, where an acquaintance told him about a group of monks who lived up in the hills. They offered room and board to weary (or...

  • Recipe: Lamb chops with cilantro chimichurri sauce and warm quinoa salad

    June 18, 2015 | 12:27 pm

    We love lamb, and we love the ease with which this dish is made. It offers a welcome variation on the classic theme of meat and potatoes.Both quinoa and chimichurri have South American roots. Quinoa are small, grain-like seeds that have become popular today not only for their...

  • Recipe: Chocolate cupcakes with apricot jam frosting

    June 18, 2015 | 12:02 pm

    These cupcakes are inspired by the chocolate-dipped apricots my mom would make each year for Passover. The moist, chocolaty cake gets topped with a sweet-tart frosting amped up with apricot jam. A sprinkle of chopped dried apricots seals the deal. They are not kosher for Passover...

  • Recipe: Roast chicken with fennel and orange

    June 18, 2015 | 11:38 am

    With just a few simple additions, regular roast chicken becomes extraordinary. This version slips sweet fennel and slices of bright orange—both popular ingredients among Mediterranean Jewish communities—under chicken thighs and legs to soften and soak up the juices while the bird...

  • Recipe: Kale, farro, and carrot salad

    June 18, 2015 | 10:43 am

    Kale is abundant at farmers’ markets in early spring, the fall, and early winter. Like Brussels sprouts, kale develops its best flavor after the first cold snap. And it’s beautiful. We especially love Tuscan (lacinato) kale, with its dark, blue-green color. When shopping, choose...

  • Korach: From rebellious to sacred

    June 15, 2015 | 11:26 am

    This article originally appeared on Neesh Noosh.

    In this week’s Torah portion, we read about rebellious Israelites, led by Korach. While his complaints about the status of Moses and Aaron might seem like the words of an early democratic activist, his intentions were actually...

  • 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

    Ingredients

    • 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...

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