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Tag: Recipes

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  • Ease Out of the Yom Kippur Fast With Salmon and Potatoes

    By Judy Zeidler

    October 2, 2003 | 8:00 pm

    Yom Kippur, the Jewish Day of Atonement, is a time when Jews are required to fast for 24 hours. At the end of this period, family and friends gather for the traditional break-the-fast meal.

    This year at the conclusion of services our family and friends will arrive at our home at...

  • Cooking Middle Eastern Memories

    By Judy Bart Kancigor

    September 25, 2003 | 8:01 pm

    "A Fistful of Lentils" by Jennifer Felicia Abadi (Harvard Common Press, 2002).

    Reading "A Fistful of Lentils" is like wandering through a family album. Instead of food photos you find dozens of family portraits, touching stories and the fascinating history of a rich and unique...

  • Rosh Hashanah Made Easy With Chicken

    By Judy Zeidler

    September 18, 2003 | 8:00 pm

    Rosh Hashanah, the Jewish New Year, begins this year at sundown on Friday, Sept. 26. It is a time to gather with family and friends and enjoy special holiday foods.

    Traditionally, foods sweetened with honey are eaten to symbolize a sweet and happy year ahead. Apples and honey, eaten...

  • Single Conspiracy

    By Carin Davis

    September 18, 2003 | 8:00 pm

    Someone call Oliver Stone, I've uncovered a conspiracy. The system is trying to keep the single woman down. That's right, the world revolves around happy little couples. And who pays the price? I'll tell you who pays the price. Single people, that's who. And we're not going to take...

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  • Pomegranates: The Healthy, Spiritual High Holiday Fruit

    By Gaby Wenig

    September 18, 2003 | 8:00 pm

    When you cut open a pomegranate, first removing its turreted crown, then scoring its red, leathery skin, before breaking it apart under water (so the juices won't squirt and stain your clothes), you are presented with sacks of glistening, abundant garnet fruit caviar.

    These fruit...

  • Mizrachi Options to Liven the New Year

    By Judy Bart Kancigor

    September 18, 2003 | 8:00 pm

    While apples and honey are de rigueur among Ashkenazim for celebrating the New Year, Middle Easterners turn to the more exotic, like dates, quinces or pomegranates during the High Holidays. So if you're looking for some unique recipes this High Holiday season, you might want to turn...

  • Book Helps ‘Design’ Delicious Simchas

    By Judy Bart Kancigor

    June 5, 2003 | 8:00 pm

    "Kosher by Design: Picture Perfect Food for the Holidays & Every Day" (Mesorah Publications, $32.99).

    If Pesach signals the emergence of spring, with Shavuot, the season bursts forth in a riot of color and luscious flavors. "Kosher by Design" by Susie Fishbein, captures the beauty...

  • Celebrate Shavuot With Spring Harvest

    By Judy Zeidler

    May 29, 2003 | 8:00 pm

    When I was growing up, two types of food were usually associated with the holiday of Shavuot. There were the dairy dishes -- blintzes, knishes, noodle kugels and, of course, cheesecake. Most of us remember them from our childhood, but they were always laden with cream, butter and...

  • From Page to Plate

    By Rahel Musleah

    April 3, 2003 | 7:00 pm

    Passover cooking becomes more fun each year with the publication of glossy new kosher cookbooks brimming with creative suggestions for elegant and enticing Passover dishes.

    Whether you are planning your seder menu, looking for a memorable Passover gift, or you just want a break...

  • Seder Yummies

    By Judy Zeidler

    March 27, 2003 | 7:00 pm

    Passover is my favorite Jewish holiday, and although cooking for Passover requires a lot of preparation, I look forward to it each year. It is a time when our family and close friends join together to share thoughts and exchange ideas as we participate in the seder.

    I have a regular...

  • De-Stress the Simcha

    By Judy Zeidler

    March 13, 2003 | 7:00 pm

    On Monday evening, we will celebrate Purim, the holiday that commemorates the liberation of the Jews in ancient Persia, and reminds us of the triumph of Queen Esther and her uncle, Mordecai, over Haman, the wicked prime minister.

    Purim is traditionally a time when families come...

  • Spicy ‘Shores’ of the Mediterranean

    By Judy Bart Kancigor

    November 28, 2002 | 7:00 pm

    Celebrated cookbook author and chef Joyce Goldstein can trace her bloodline to a Russian shtetl, but her heart and soul lie in the Mediterranean.

    In "Cucina Ebraica" (Chronicle Books, 1998) and "Sephardic Flavors" (Chronicle Books, 2000) she explored Italian Jewish and Spanish...

  • Leftovers Just the Dish for Chanukah

    By Linda Morel

    November 21, 2002 | 7:00 pm

    "I was searching for Chanukah on my calendar and couldn't find it in the month of December," said Jennifer Felicia Abadi, author of "A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen" (Harvard Common, $24.95)

    Who could have guessed that this year Chanukah...

  • The Festival of Lite

    By Mike Levy

    November 21, 2002 | 7:00 pm

    Yes, the time of the fatty foods is upon us. But eight days of latkes and jelly doughnuts can be the least of problems for those who celebrate their holidays by eating out.

    "The bad news is, most restaurant meals are high in calories and fat," said nutritionist Anita Jones. "If...

  • Another Oil Miracle

    By Judy Zeidler

    November 21, 2002 | 7:00 pm

    Chanukah, the Festival of Lights, is a time to recall the miracle that occurred more than 2,000 years ago, and celebrate the discovery of the small amount of oil that burned for eight days, the amount of time needed to prepare pure oil from the local olive trees to rekindle the...

  • Succulent Sukkot Recipes

    By Judy Bart Kancigor

    September 19, 2002 | 8:00 pm

    What a difference a decade makes. In fall 1992, my husband and I visited Israel during what now seems such innocent times. Only once did our tour guide announce a change in itinerary when a particular site was deemed unsafe. We visited friends in Jerusalem and sat leisurely sipping...

  • A Feast From Jewish Tunisia

    By Linda Morel

    August 29, 2002 | 8:00 pm

    Imagine a Rosh Hashana table adorned with fruits and vegetables galore. Ruby-red pomegranates beckon; their jellied seeds symbolize your good deeds in the coming year. A bowl of crunchy sesame seeds promises that your virtues will be as numerous as the seeds themselves. You partake...

  • Tea House Therapy

    By Carin Davis

    August 29, 2002 | 8:00 pm

    Tired of serving up that familiar holiday honey cake? At the Rooibos Tea House, a happy, healthy New Year starts with African red tea and red tea baked goods.

    "Cooking with our tea is a delicious way to celebrate the High Holidays -- tasty and energizing," said Rooibos owner Nira...

  • Fretting About Fressing

    By Judy Gruen

    August 29, 2002 | 8:00 pm

    Apples dipped in honey. And while you're at it, dip the challah, too. Chicken soup with knaidel. Here, who's gonna finish this last little piece of brisket? What? You didn't try the noodle kugel? Don't tell me you're too full for my homemade honey cake and cookies -- it's Yom Tov!

    ...

  • Comfort Food for Rosh Hashana

    By Judy Zeidler

    August 29, 2002 | 8:00 pm

    For Rosh Hashana this year, I am sharing three chicken dishes that you can prepare for your family holiday meal. Every family has their own recipe for roast chicken, but if you're looking for something new and different to serve on Rosh Hashana, try one of these.

    Two of the recipes...

  • Reading Into the Holidays

    By Denise Berger

    August 29, 2002 | 8:00 pm

    A few years ago, Aish HaTorah Rabbi Yaacov Deyo (of SpeedDating fame) presented me with a book before Rosh Hashana. With this simple, gracious gesture he changed forever the way I relate to what can be the most daunting time on the Jewish calendar.

    Passover seders, Purim carnivals...

  • Lieberman Recipes

    August 22, 2002 | 8:00 pm

    HADASSAH LIEBERMAN'S PAREVE VEGETABLE SOUP

    1 medium onion, chopped

    3-4 cloves garlic, crushed

    3 medium carrots, chopped

    2 stalks celery, chopped

    2 teaspoons paprika

    1 teaspoon turmeric

    1 bay leaf

    kosher salt

    dash of cayenne pepper

    dash of cinnamon

    Water or vegetable stock to...

  • Learning Lite in Laguna

    By Andrea Adelson

    August 1, 2002 | 8:00 pm

    If food really is a cipher, unusual tales are spilling from menus devised for a two-part Jewish holiday cooking class this month at Laguna Culinary Arts.

    Mark Cleveland, a guest instructor at the year-old Laguna Beach cooking school, specializes in creating low-fat meals with...

  • The Many Layers of ‘Cake’

    By Judy Bart Kancigor

    May 23, 2002 | 8:00 pm

    Journalism 101, Rule No. 1: The interview is about the interviewee, not about you. Ask a question, then shut up and listen. Obviously, the instructor never met Sharon Boorstin, who is as interested in you as you are in her. No, really. My list of questions goes out the window.

    With...

  • A ‘Cheesy’ Holiday

    By Linda Morel

    May 9, 2002 | 8:00 pm

    My father never missed a chance to eat cheesecake. He was a furniture salesman whose territory covered the New York metropolitan area, and whenever he called on stores near a bakery, he purchased a cheesecake. While my mother and brother avoided cheese in any form, he knew he could...

  • Give a Fig!

    By Janet Silver Ghent

    May 2, 2002 | 8:00 pm

    One of the most memorable dishes I enjoyed in Israel was chicken-stuffed figs in tamarind sauce, at chef Moshe Basson's Eucalyptus restaurant in Jerusalem. Tamarind concentrate is sold in blocks at Asian markets. To save time, you could use ground chicken or turkey.

    Moshe Basson's...

  • Gramma Gene’s Gefilte Fish

    By Judy Zeidler

    March 21, 2002 | 7:00 pm

    Passover is a special holiday for me and brings back many wonderful food memories. One of my favorites occurred many years ago, when I was invited to a Passover seder at the home of my husband-to-be. I still remember that evening, and especially the taste of the gefilte fish my...

  • Remembrances of Passover Food Past

    By Linda Morel

    March 21, 2002 | 7:00 pm

    Ruth Reichl, Gourmet magazine's editor in chief, reminisced about the versatility of matzah brie in her memoir, "Tender at the Bone."

    Likewise, Elizabeth Ehrlich wrote of her longing for the salty gefilte fish of her childhood, comparing it to her mother-in-law's sweeter variety in...

  • New Cookbooks Stir Up Passover Delicacies

    By Rahel Musleah

    March 14, 2002 | 7:00 pm

    Whether you are looking for a memorable seder gift, new recipes for Passover or a break from cleaning to salivate over what you might but will probably never prepare, enjoy sifting through this refreshing and unusual batch of recently published kosher cookbooks and books that feature...

  • One People, Two Cuisines

    By Beverly Levitt

    March 14, 2002 | 7:00 pm

    Because my ancestors were from Eastern Europe, specifically Latvia, Lithuania and Vilna, I am Ashkenazi. Just as I thought all Jews spoke Yiddish, a language I delight in because it's so colorful, I grew up thinking Jewish cooking was my mother's brisket and carrot tzimmes, my Granny...

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