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Jewish Journal

Tag: Recipes

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  • Inspiring salads for today’s health-conscious boomers

    By Judy Zeidler

    3 days ago

    When I think of baby boomers, I begin to realize how instrumental they are in the way people eat today. They have made us more aware of nutrition, healthful food and time-saving recipes. They are setting a trend of eating more organic foods and demanding products that support...

  • Recipes: Rediscovered and reimagined

    2 weeks ago

    My family had one Jewish cookbook growing up. Apparently, Jennie Grossinger was all we needed to get us through preparing holiday meals. I also remember thumbing through my grandmother’s endearingly stained and splattered copy of the “The Settlement Cookbook,” which I looked at for...

  • Recipes: Vilna Vegetarian

    2 weeks ago

    Rolled Spinach Omelet

    Wash and cook 1 pound of spinach, drain, and chop. Add 4 tablespoons bread crumbs, some salt, ½ cup ground walnuts, 1 grated apple, 1 tablespoon butter, and 2 eggs and mix well. Melt 2 tablespoons butter in a  pan, pour in the mixture, and cook gently for a...

  • Recipe: Light & creamy cheesecake with nut brittle and blueberries

    2 weeks ago

    New Yorkers have lots of opinions about cheesecake—not surprisingly, as it’s a hometown favorite. This version made it into the book because it combines low-fat-farmer cheese and goat cheese to lighten up the classic recipe, which relies heavily on rich cream cheese and sour cream...

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  • Shelach: Fear or trust?

    3 weeks ago

    This article originally appeared on Neesh Noosh.

    In this week’s parsha, Shelach, Moses sends the 12 spies to scout out the land of Canaan. Upon their return, they recount that the land does flow with milk and honey. But, they also were fearful of its inhabitants, explaining that...

  • For Shavuot, try this easy strawberry rhubarb trifle

    May 22, 2015 | 9:31 am

    Forget fancy pastries, cakes or tarts: Trifles are the best dessert you can make for entertaining. They are delicious and look beautiful and impressive, but are actually one of the easiest desserts you can make.

    The first time I made a trifle was actually after a baking mistake....

  • Blintzes and beyond for Shavuot

    By Judy Zeidler

    May 21, 2015 | 1:06 pm

    The holiday of Shavuot marks the receiving of the Ten Commandments by Moses, but it’s also a kind of Jewish Thanksgiving, when farm bounty and grains — “first fruits” — were brought to the temple. These often included wheat, barley, grapes, figs and dates.

    In modern times,...

  • Bamidbar: Centering in the Wilderness

    May 21, 2015 | 9:58 am

    This article originally appeared on Neesh Noosh.

    Bamidbar is both the name of the fourth book of the Torah (referred to in English as Book of Numbers) and this week’s portion. After receiving the 10 Commandments at Mount Sinai, Bamidbar/Numbers tells the Israelites journey...

  • 65 Years of favorite Passover desserts

    By Judy Zeidler

    March 25, 2015 | 1:11 pm

    This year, I gathered together all of the Passover dessert recipes I have made, dating back to our first seder in 1950 — more than 125. This was in anticipation of compiling them into my new project, a Passover dessert cookbook.

    I thought it would be fun to share some of my...

  • Brisket-stuffed cabbage

    March 17, 2015 | 1:13 pm

    Like many other traditional Ashkenazi Jewish foods I didn’t really grow up eating stuffed cabbage. Italian meatballs and sauce on Sundays? Absolutely. But the stuffed cabbage my grandmother would make to serve perhaps at Rosh Hashanah or another holiday meal was a dish that was...

  • Masala lamb stew with creamy coconut quinoa

    March 17, 2015 | 11:24 am

    Passover is the holiday I plan for all year long, partially because I hate it so much. I loathe giving up my beloved bread and pastry for an entire week, though usually my thighs thank me for the brief respite. Nevertheless I seek inspiration everywhere: in cookbooks, online and...

  • Grains, yogurt, sprouts

    March 12, 2015 | 11:44 am

    *To convert grams to ounces, etc. click here

    Quinoa

    Ingredients: (yield 400 g)

    • 200      g          quinoa
    • 400      g          water
    • 3          g          salt

     

    Directions:

    Add the quinoa to the water in a medium sized pot and season with salt.  Bring the...

  • Mozzarella and Tomato Caprese Blintzes

    March 9, 2015 | 3:27 pm

    I’d like to think this caprese blintz is the epitome of my background. A blend of cultures, colliding different upbringings and introducing new memories.

    I grew up, like many Brooklyn Jewish girls next door, on blintzes and bagels, on latkes and matzah balls and so did...

  • Chef melds Israeli, socal flavors in stylish eateries

    February 19, 2015 | 11:34 am

    “This one is me,” chef Lior Hillel said, smiling as he held up a bottle of the kale tahini sauce bottled under the Kronfli Brothers label, which he makes with his business partners, Daniel and Robert Kronfli. We were in an unglamorous storage and office building tucked in the alley...

  • Purim recipe: ‘Pop Tart’ Hamantashen

    February 17, 2015 | 11:22 am

    This recipe originally appeared on Kosher in the Kitch!

    Ingredients:

    • 2 T ground flax seed combined with 6 T water (you can also use two eggs instead but it will not be vegan)
    • 1/2 cup oil
    • 1 t vanilla extract
    • 2/3 cup sugar
    • 2 t baking powder
    • 2 1/2 cups flour...
  • Vaera: Maror salad

    January 15, 2015 | 2:32 pm

    This post originally appeared on Neesh Noosh.

    In Vaera, we read that Pharoah digs in his heels, hardens his heart and refuses to liberate the Israelite slaves, thus launching plagues against the Egyptians. “Even from such hardened sinners as Pharaoh and the Egyptians, God did not...

  • Once upon a wine: A winter tale of winemakers

    January 12, 2015 | 12:24 pm

    Once upon a time, in a land far far away, a wintery season brings a chill to the people.  To ease the dark evenings, imaginative winemakers of the land share delicious winter recipes with great wines, adding a touch of magic to the dish. A glass of wine with a delicious supper by a...

  • Poutine Latkes

    December 12, 2014 | 12:35 pm

    This recipe originally appeared on Kosher in the Kitch.

    Ingredients:

    Potato Latkes

    • 1 lb shredded potatoes (4 cups) -> Frozen works great! Just defrost the bag first
    • 1 small onion, shredded
    • 2 eggs
    • 1 t salt
    • 1/4 t black pepper
    • 2 T flour
    • Optional: 3 T...
  • Oil, the bad and the sweet-smelling good of it

    December 12, 2014 | 10:22 am

    Chanukah is a holiday where we consume lots of oil-drenched foods. But beyond these dishes, what is the connection between oil and Chanukah? Actually, a lot, and it has to do with our agricultural system.
     
    We till the same soils through which God breathed Adam into existence....
  • Eight nights of Chanukah chocolate

    By Rabbi Debbie Prinz

    December 1, 2014 | 5:34 pm

    Each bite of chocolate makes him want "more," confessed my friend. Here are eight ideas for adding "more chocolate" to each night's celebration of Chanukah.

    On the First Night of Chanukah: Dec. 16, 2014

    Bake: Peanut Butter Chanukah Gelt Cookies

    This easy treat maintains the...

  • Thanksgiving by mom, updated

    By Judy Zeidler

    November 19, 2014 | 2:44 pm

    The Thanksgiving holiday is the perfect time to invite family and friends to celebrate an American tradition with a home-cooked feast. The essential elements are turkey, stuffing, gravy, cranberry sauce and yams. And, of course, everyone looks forward to several delicious desserts....

  • One Israeli creation for the weekend

    By Noga Gur-Arieh

    November 14, 2014 | 1:33 pm

    There isn’t much to say about Cherry Tomato. I’m sure you all know and love it, whether it is part of a dish or a healthy snack. The small-sized tomatoes are believed to go all the way back to Aztec Mexico in the 15th century. The Santorini Cherry Tomatoes were used in Greece in...

  • Chayei Sarah: Life and Death

    November 12, 2014 | 2:15 pm

    This post originally appeared on Neesh Noosh.

    The title of this week’s parsha, Chayei Sarah (the life of Sarah), is a bit misleading at it is book-ended by the deaths of Sarah and Avraham. But, it is also filled with a celebration of life. Avraham dies in old age, but only after...

  • Vayera: The “Other”

    November 4, 2014 | 2:26 pm

    This post first appeared in the blog Neesh Noosh

    This week’s parsha, Vayera, is filled with ethical challenges:  Sodom and Gomorrah, the binding of Issac, and the departure of Hagar and Ishmael. But, at the beginning of the parsha, Sarah and Abraham welcome three unexpected...

  • The Jewish Food Taste Test-OMG

    By Elana Horwich

    October 2, 2014 | 9:00 am

     

    Jewish Food gets a bad rep.  People think it is fattening, heavy, and bland.  This may have been true in the past but not since Meal and a Spiel came to town.  This video is hilarious insight into how Jewish Food is percieved. 

    Enough with Jewish Food not being considered...

  • Rosh Hashana: Meal and a Spiel Style

    By Elana Horwich

    September 23, 2014 | 1:44 pm

    The Head of the Jewish New Year, Rosh Hashana, deserves food that makes it worth sitting in temple all day.  Here is a comprehensive collection of what I think are the best recipes you can make for the High Holidays.

     

    Matzo Ball Soup (Chicken Soup Easy Enough for Shiksas*)

    matzo-ball-soup-recipe

    ...
  • Cooking with wine: A spirited menu

    By Judy Zeidler

    July 16, 2014 | 11:19 am

    The addition of wine to your favorite recipes can impart wonderful flavor, but too much or the wrong style can potentially ruin a delicious dish. 

    Example: Fish is usually better with the addition of white wine — except when using a pinot noir with a salmon recipe. Red wine can...

  • Recipes: Smoked salmon sandwiches, chocolate paninis and more

    By Judy Zeidler

    June 25, 2014 | 2:53 pm

    Baby boomers have childhood memories of eating all sorts of comfort foods: meatloaf, macaroni and cheese, Campbell’s Cream of Mushroom Soup, french toast and tuna sandwiches.

    Over the years, though, Julia Child and the Food Network did a lot to change these food habits, and...

  • How to Choose an Olive Oil

    By Elana Horwich

    June 24, 2014 | 5:22 pm

    A common question I receive in my cooking classes is which olive oil to choose. This is NOT a no-brainer question.

    I can walk into any market, glance at my choices and in a matter of minutes, make my decision. Minutes, yes minutes. Not seconds. Choosing an olive oil takes some...

  • Recipes: Summer flavors, savory pastries and rich cheese tarts

    By Judy Zeidler

    June 18, 2014 | 2:16 pm

    Let’s have an outdoor summer party! 

    Whether you have a tennis court, a swimming pool or a great lawn for playing croquet, now is the time to invite friends over for a fun-in-the-sun celebration and an alfresco meal. Or you can take your party to the park.

    At our annual summer...

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