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Jewish Journal

Tag: Recipes

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  • Tasty tequila cocktails to try

    6 days ago

    Salt, shoot, suck. Then grit your teeth and shake your head to clear out the fire burning in your throat. This tequila ritual is familiar to many college students, but if you haven't sipped the agave-based spirit since you were younger, it's time for a refresher course.

    The...

  • Recipe: Sardinian tomatoes

    6 days ago

    Growing up with a father who suffered from cardiovascular disease, I learned at an early age how to eat healthfully. Hot dogs, fried chicken and steaks rarely graced our dinner table. Instead, we ate boatloads of low-fat and vitamin- and mineral-rich seafood, grains and produce.

    ...
  • Recipe: Schnitzel strips with green tahini dip

    6 days ago

    Sports! I’m not really into them, but I absolutely love the Super Bowl. It’s a time for snacks, chips, dips, beer and 12-foot subs. I’m usually the one hosting because I love creating a huge spread of finger foods. I set up a buffet in the kitchen and everyone grabs a plate, fills...

  • Tu B’Shevat: Celebrate with festive cookies

    By Judy Zeidler

    3 weeks ago

    Tu B’Shevat, known as the Jewish celebration of trees, falls on Jan. 25 this year, in the middle of winter, and marks the time when barren fruit trees begin to spring back to life.

    It is customary to eat several kinds of fruits and nuts during the holiday, and over the years it...

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  • Burrata vs Mozzarella, what’s the difference?

    By Elana Horwich

    January 13, 2016 | 12:00 pm

    Mozzarella and burrata are both semi-soft Italian cheeses made from cow or buffalo milk. Both come from Southern Italy (mozzarella from Naples and burrata from Puglia) and both taste great on pizza and bread. There is virtually no difference in flavor.

    Burrata is essentially...

  • Exotic and kosher

    December 16, 2015 | 12:48 pm

    Balinese food offers a brand new treasure trove of previously undiscovered, delicious, kosher-style recipes and menu ideas. The Indonesian island’s ancient, indigenous culinary roots run deep: fragrant, gorgeous — and easy-to-make — recipes come straight from the exotic locale’s...

  • Sausage hash brown latkes

    December 11, 2015 | 11:48 am

    Sausage Hash Brown Latkes

    My favorite breakfast is a combination of eggs served with sausage and hash browns. When combined together and fried to crispy perfection it makes the perfect breakfast latke!

    Ingredients:

    • 4 sausages, diced
    • 1 onion, diced
    • 20 oz....
  • Waffle latkes with bite sized crispy chicken

    December 10, 2015 | 2:47 pm

    Waffle Latkes with Bite Sized Crispy Chicken

    These are a personal favorite of mine. I love the sweet salty combo of latkes with maple syrup.

    Ingredients:

                        Baked Chicken Bites:

    • 1 lb. boneless skinless chicken breasts
    • 1 cup of mayo
    • 1 tsp....
  • Nigella Lawson keeps it simple

    December 3, 2015 | 10:02 am

    Nigella Lawson has achieved that ever-elusive balance other so-called domestic goddesses can only strive for. Gwyneth Paltrow’s eco-conscious Every Mom is often received with tepid skepticism at best, cynical hostility at worst. Ina Garten’s lifestyle empire is based on her version...

  • From savory to sweet, latkes for all

    By Judy Zeidler

    December 2, 2015 | 11:35 am

    Chanukah, which begins the night of Dec. 6, has always been a joyous holiday celebrated more in the home than in the synagogue. Every year, we invite a minimum of 25 family members and friends to our celebration, and it is always a festive occasion. 

    When our guests arrive, we...

  • My Spanish-Venezuelan Chanukah

    November 24, 2015 | 1:31 pm

    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

    November 24, 2015 | 1:02 pm

    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

    November 24, 2015 | 12:53 pm

    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

    November 24, 2015 | 12:26 pm

    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

    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...

  • Budget bites: Chilaquiles (better than nachos)

    By Julie Bien

    November 16, 2015 | 8:00 am

    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.

    On...

  • Budget bites: Dal (Indian lentil stew)

    By Julie Bien

    November 13, 2015 | 9:00 am

    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

    November 10, 2015 | 12:27 pm

    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

    November 9, 2015 | 9:42 am

    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

    November 4, 2015 | 12:04 pm

    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...

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