Jewish Journal

Tag: Recipes

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  • My Spanish-Venezuelan Chanukah

    2 hours ago

    I never had a latke until I moved to the United States 24 years ago. Don’t get me wrong; I’m 100 percent Jewish — three-quarters Sephardic and one-quarter Ashkenazi, to be precise. However, I grew up with some different traditions.

    My paternal grandparents are from Melilla,...

  • The accidental brussels sprouts latkes

    By Hava Volterra

    3 hours ago

    A couple of years ago, just before Chanukah, I heard Akasha Richmond on KCRW describing how her kitchen manager had over-ordered Brussels sprouts (to the tune of 50 pounds). In desperation she decided to add the extra Brussels sprouts to her latkes.  That’s the way great inventions...

  • Zengoula with lemon syrup: A new-old Chanukah treat

    3 hours ago

    The tradition of eating latkes during Chanukah is only half the story. Don’t get me wrong — I love crisp potato pancakes, but there’s so much more fried deliciousness to enjoy over eight days. I’ll explain.

    Latkes are traditional European fare, and a German potato pancake is...

  • Thanksgiving: Vegan and vegetarian dishes

    By Judy Zeidler

    3 hours ago

    In some ways, I’m pretty traditional when it comes to my family’s Thanksgiving Day meal: I like to plan a lot of old-fashioned farmhouse food for the holiday. 

    Who doesn’t enjoy a handsome bronzed turkey with lots of stuffing, an appealing array of relishes and a lavish dessert...

  • For Chanukah, breakfast latkes two ways

    4 days ago

    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...

  • Budget bites: Chilaquiles (better than nachos)

    By Julie Bien

    1 week ago

    I was introduced to chilaquiles in college by my friend, Ralph.

    After one particularly intense saturday night of revelry, those of us who could function crawled our way into the kitchen and found Ralph making us the ultimate hangover cure. My life has never been the same.


  • Budget bites: Dal (Indian lentil stew)

    By Julie Bien

    2 weeks ago

    I love anything with curry powder--the aromatics take the most mundane ingredients from pedestrian to gourmet.

    While it might seem like a slightly pricey investment, I would suggest buying high-quality curry powder to keep in your spice cabinet. It can be used in everything from...

  • Budget bites: Simple veggie harvest soup

    By Julie Bien

    2 weeks ago

    Whether you're tight on cash due to unforeseen costs (plumbing emergencies, dental emergencies, last minute trips to Vegas...) or you're simply trying to save on your monthly grocery bills, having tasty, easy and affordable recipes at the ready can make your budget-cooking...

  • Kislev: Rainbows, oil and salt

    2 weeks ago

    During the month of Kislev, which begins later this week, we celebrate Chanukah. The most obvious food of this holiday and month is oil, the miracle ingredient.  During Chanukah, some women recite the story of Judith, a heroine who used salt as a weapon. “Legend has it that Judith...

  • Never trust a skinny chef??

    By Elana Horwich

    3 weeks ago

    Absolutely untrue.

    The answer is yes you should! Overweight chefs may show their love of food, but that food will likely be replete with unnecessary carbs and dairy, unhealthy fats and sugars.

    My cooking is different. I used to be 25-30 lbs overweight, and even though I...

  • Recipe: Chopped liver with wine aspic

    By Judy Zeidler

    October 14, 2015 | 3:10 pm

    Jewish cuisine has always gotten a bad rap, and very often I hear the expression that “heavy Jewish food” is not healthy, but we have been cooking nutritious Jewish food for our family for as long as I can remember.

    Students in my cooking class always ask me for a healthy recipe...

  • Cheshvan: Mushroom and Bean Soup

    October 12, 2015 | 1:33 pm

    This originally appeared on Neesh Noosh.

    In Israel, we begin saying the prayer for rain at the start of the month of Cheshvan (saying the prayer starts later outside of Israel). Rain is desperately needed in Israel and California, which has the worst drought on record. The...

  • Food: Deep Jewish roots in Tuscany

    October 8, 2015 | 12:19 pm

    “It’s a help-yourself kitchen,” Elana Horwich announced effusively as she kept an eye on simmering pots and pans atop burners on a roomy kitchen island stove. 

    On Oct. 1, Horwich, founder of the 5-year-old Meal and a Spiel quasi-roving cooking school, hosted an event cheekily...

  • Sukkot recipes that bring tastes of autumn

    September 28, 2015 | 1:07 pm

    Sukkot is such a beautiful holiday: eating outdoors, decorating the sukkah and enjoying the flavors of fall with family and friends. The fasting is over, and the craziness of the New Year rush has passed. You can leisurely enjoy long holiday meals outside.

    Even though the...

  • Beyond the bagel: Breaking the Yom Kippur fast with flair

    September 18, 2015 | 11:16 am

    By the time the fast is over on Yom Kippur, the last thing you want to be doing is potchkeing in the kitchen to prepare lots of food. And as much as I can’t wait to shove a bagel and cream cheese with all the fixins in my face, I also like to enjoy something sweet, something salty...

  • A year of learning Torah through food

    September 3, 2015 | 2:55 pm

    It’s the end of summer 2014. Rosh Hashanah is approaching, and with it the finale of the seven-year shmita cycle, a time when agricultural land lies fallow in Israel, perennials are harvested, and debts are forgiven. A year ago, I asked myself, could I give myself a shmita-inspired...

  • In a pickle: Meditation on Yonah Schimmel

    By Rob Eshman

    September 3, 2015 | 1:24 pm

    I can’t help but think that the fact that I am mired squarely in middle age has a lot to do with my return to pickles. In college, I started making sourdough bread, which, like pickles, is a product of natural fermentation. By junior year, my hobby became a job — I turned out 20...

  • Fresh takes on classic entrees and dessert for the High Holy Days

    By Judy Zeidler

    September 2, 2015 | 2:59 pm

    Celebrated close together, Rosh Hashanah and Yom Kippur are known as the High Holy Days, but each offers its own special food customs.   

    Rosh Hashanah, which begins at sundown Sept. 13, celebrates the Jewish New Year. It is a joyous occasion enlivened with a variety of delicious...

  • Cooking 101: A practical lesson for college students

    By Judy Zeidler

    August 27, 2015 | 12:00 pm

    Spending a lovely summer back home in the Los Angeles area, Morgan Lieberman was doing what she enjoys most: using her camera to shoot photos. From time to time during those warm days, she found her way into my kitchen — and my heart — shooting photos of food for the Journal and...

  • Pack your kid’s lunch with a side of fun

    By Judy Zeidler

    August 12, 2015 | 2:39 pm

    If you have children in school, you know that making a lunch that pleases both you and your kids is not an easy assignment. Think of it as the school-lunch challenge. To help, get them involved with planning a meal, because they’re more likely to eat it if they were part of packing...

  • Gluten-Free Pad Thai

    By Elana Horwich

    July 20, 2015 | 9:21 am

    Makes two portions


    • 2- 3 tablespoons extra virgin olive oil
    • 3 large cloves garlic, chopped
    • 1 large “inch” of ginger root, peeled and grated with a microplane- about a tablespoon
    • 6 green onions, thinly sliced-all the way up to the top
    • 1 serrano...
  • Cooking career began with ‘nice Jewish college boyfriend’

    July 16, 2015 | 11:09 am

    Given her background as a cooking instructor, certified holistic health counselor and UCLA Anderson School of Management alum, Pamela Salzman takes the concept and practice of home economics to a new level of organization. 

    “I always have a schedule of my meals,” Salzman said one...

  • Inspiring salads for today’s health-conscious boomers

    By Judy Zeidler

    June 30, 2015 | 11:06 am

    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

    June 18, 2015 | 1:24 pm

    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

    June 18, 2015 | 1:06 pm

    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

    June 18, 2015 | 11:27 am

    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...

  • Shelach: Fear or trust?

    June 9, 2015 | 10:13 am

    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...

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