Jewish Journal

Tag: Recipes

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  • Food: Deep Jewish roots in Tuscany

    18 hours ago

    “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

    2 weeks ago

    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

    3 weeks ago

    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...

  • 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


    Ingredients: (yield 400 g)

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



    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!


    • 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.


    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...

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