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Jewish Journal

Tag: Recipe Ingredients

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  • It’s Not Easy Being “Fishy”

    By Michael Israel

    August 20, 2012 | 6:02 pm

    Fish is one of the most polarizing foods in our diet. Many people have awful memories of growing up in a home where fish night was nightmarish. Prior to the explosion of sushi restaurants in the U.S., many home cooks were under the impression that fish are full of bacteria and...

  • A Day with Gil Marks

    By Michael Israel

    August 13, 2012 | 1:24 pm

    Recently, on a trip to New York, I had the opportunity to meet Gil Marks. Gil has been incredibly supportive and encouraging in my quest to reinvent every recipe in his book Encyclopedia of Jewish Food. I wanted to have a chance to thank him in person for his work and willingness to...

  • The Road to New Jewish Cuisine

    By Michael Israel

    July 9, 2012 | 7:07 pm

    Discovering Encyclopedia of Jewish Food has changed my life as a cook. I have always wanted to explore classic Jewish cuisine and find ways to contribute to its modernization. I am a firm believer that any craftsman, whether carpenter or chef, must understand the classics before...

  • Humbly Luxurious

    By Michael Israel

    July 3, 2012 | 12:22 pm

    Luxury apartments for rent! Luxury car sale this weekend! Luxury socks, get them while supplies last! The term Luxury is almost as overused as the word gourmet, so much that it has almost lost its meaning. Truly luxurious food typically utilizes scarce or expensive ingredients, and...

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  • Stewing Over the Spanish Inquisition

    By Michael Israel

    June 25, 2012 | 1:33 pm

    The single most incriminating dish of the Spanish Inquisition, Adafina, is the first entry in Gil Marks’ inspiring tome, Encyclopedia of Jewish Food. Reviewing the more than 300 recipes in this incredible book, a few critical facts about Jews become clear. We have been kicked out...

  • The Cure [RECIPE]

    By Michael Israel

    June 19, 2012 | 6:03 pm

    Republican or Democrat, Atheist or Believer, Jew or Foodie. Most agree that the first two comparisons are well known as groups with opposing ideas, but few think of the third comparison as opposing groups. How can a Jew be a foodie or even think of being a chef in America? Chefdom in...

  • Make your own babka: a how-to video

    by Michel Schapira

    March 2, 2012 | 11:42 am

    The guide to making an excellent Babka with minimum effort. It is a Purim favorite and great for Mishloach Manot!

    Dough

    2 oz fresh yeast (or 6¾ tsp dry yeast)
    ½ cup warm water
    6½ cup flour
    ½ cup sugar
    12 oz margarine (3sticks)
    ½ cup warm orange juice
    4 eggs
    pinch salt

    Filing

    2...

  • Zen and the Art of Homemade Gefilte Fish

    By Donna Gordon Blankinship

    April 1, 2004 | 7:00 pm

    I added a new experience to my Passover preparation last year. In addition to counting the haggadahs, practicing the Four Questions with my daughter, inviting guests, shopping and cleaning the house, I made gefilte fish from scratch for the first time ever.

    Neither my mother nor any...

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