Jewish Journal

Tag: Recipe

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  • Breaking good: recipes for the High Holy Days

    By Rob Eshman

    3 weeks ago

    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.


    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


    • 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...

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