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  • Staff Recipes: Hungarian matzah balls, Pesach bagels, Charoset

    March 18, 2010 | 2:42 am

    Grandma’s Hungarian matzah ball-chicken soup recipe

    Serves 10.

    Chicken soup:
    5 chicken legs (dark meat is more flavorful)
    2 or 3 turkey wings
    1 lb of beef      
    1 bunch of parsley root (peeled and cleaned)
    1 bunch of carrots (peeled and cleaned)
    1 side of celery root
    1 bunch...

  • VIDEO: Rachel Somekh teaches two classic Iraqi Jewish recipes—potato chops and cigars

    June 8, 2008 | 1:03 am

    Rachel Somekh teaches two classic Iraqi appetizers, potato chops and cigars

     

  • Royal recipes for the ‘princess’ in everyone

    June 5, 2008 | 2:30 pm

    If you ask almost any Jew "What does a Jewish Princess make for dinner?" the answer would probably be the punchline of an old joke: "reservations." Ask Georgie Tarn and Tracey Fine, however, and they'll respond with one of their unique recipes, such as Bloody Mary Borscht.

    "We were...

  • Loving your veggies can lighten the seder

    By Julie G Fax

    April 10, 2008 | 6:00 pm

    Faye Levy doesn't look like anyone who's ever had a problem with her weight. The prolific cookbook author stands at 4-foot-10, and weighs about 100 pounds.

    But somewhere in the mid-1980s, just as she was working on "Chocolate Sensations" and "Dessert Sensations," she realized that...
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  • Family Table: Recipes from our families to yours

    September 8, 2007 | 8:00 pm

    Our favorite memories of the High Holy Days often come from food -- especially the food we ate growing up at our family tables. Some of the following recipes have been handed down through the generations, others are borrowed from friends, neighbors, friends of friends. All have...
  • Is the pomegranate the perfect fruit?

    By Judy Zeidler

    September 8, 2007 | 8:00 pm

    While most Jews associate apples and bread dipped in honey with the New Year, pomegranates are considered one of the most spiritual fruits of the holiday. In addition to its many culinary delights, the pomegranate is reported to have many health benefits. Called pomum granatum by the...
  • Shabbat Shalom and thanks for all the gefilte fish

    By JewishJournal.com

    September 7, 2007 | 6:43 pm


    As the High Holy Days approach, many look forward to the traditional Ashkenazi ‘gefilte fish;’ others (like many in my family) not so much.

    It’s an acquired taste, to be sure, and the stories about Grandmas Fannie and/or Yetta keeping a carp in the bathtub in preparation for the...

  • The kreme de la kreme of kosher kooking mix it up

    By Lisa Armony

    December 28, 2006 | 7:00 pm

    When Michaela Rosenthal threw some leftover gefilte fish into her potato knish recipe, she never imagined it might be worth $20,000.

    "I didn't want to waste the one piece I had left," said the Woodland Hills housewife and mother of two grown children.

    It turned out to be a good...

  • It’s Pat—South African queen of kosher cuisine

    By Anita K. Kantrowitz

    November 2, 2006 | 7:00 pm

    Smoked duck with papaya salsa. Wild mushroom turnovers. Chicken roulade with sun-dried tomatoes and spinach. Sushi. Hungry yet? Good.

    You keep kosher? Not a problem.

    These are just a few of the elegantly presented gourmet dishes created by Pat Fine, of Pat's Restaurant and Pat's...

  • Atoning for the sin of rushing dinner to get to Kol Nidre

    By Linda Morel

    September 28, 2006 | 8:00 pm

    I consider Yom Kippur eve the sandwich holiday. Not because I would ever serve my family and friends sandwiches before going to synagogue on the eve of a solemn fast. I see the start of Yom Kippur this way, because it's sandwiched between two days of Rosh Hashanah celebrations and...
  • Sinai Dinner Prompts Revamp of Biblical Proportions

    By Beverly Levitt

    August 31, 2006 | 8:00 pm

    In February 2004, chef Ido Shapira of Tel Aviv received an impassioned phone call from the United States.

    "I want you to cook for a banquet in Beverly Hills in 2006." The insistent voice belonged to Irwin S. Field, of Los Angeles' Sinai Temple, who was planning a lavish...

  • The Ultimate Taste Test

    By Judy Bart Kancigor

    April 6, 2006 | 8:00 pm

    Inside Kosher World, the recent "for-the-trade" food show, you had to remind yourself you were in Anaheim. To my left, two gentlemen negotiated a deal in animated Hebrew. To my right, wine connoisseurs swirled, sniffed and sipped kosher-for-Passover premium varietals from Israel and...

  • ‘Design’-ing Woman Comes to Town

    By Judy Bart Kancigor

    February 9, 2006 | 7:00 pm

    "Kosher by Design," (ArtScroll/Mesorah Publications, $32.99) "Kosher by Design Entertains" ($34.99) and "Kosher by Design Kids in the Kitchen" ($22.99) by Susie Fishbein.

    With the frenzied anticipation generally reserved for the appearance of a rock star -- or at the very least,...

  • Italy’s Top Chefs Join to Spice Up Wedding

    By Judy Zeidler

    February 9, 2006 | 7:00 pm

    Famous chefs gathered from all over Italy to cook for the wedding of Max Willinger, son of Faith Willinger, a well-known wine and food journalist who has lived in Florence for almost 40 years. She was overwhelmed by the culinary community who volunteered to cook the wedding feast.

    ...
  • Nathan Takes a Bite Out of Boring Fare

    By Keren Engelberg

    December 8, 2005 | 7:00 pm

    "The New American Cooking" by Joan Nathan (Knopf, $35).

    A tempeh Reuben sandwich and guacamole made with mayonnaise may sound like sacrilege to food purists, but not to food journalist Joan Nathan. The author of 10 cookbooks, including the award-winning "Jewish Cooking in America"...

  • Sephardic Dinner Spices Up Holiday

    By Judy Zeidler

    September 22, 2005 | 8:00 pm

    As Rosh Hashanah approaches, I am reminded of our trip to Italy a few years ago. We arrived in Milan in the early afternoon and checked into our hotel, planning to attend Rosh Hashanah services that evening at the Sephardic Synagogue.

    We were relaxing in our room, and were surprised...

  • Gourmet Memories

    By Adeena Sussman

    September 19, 2005 | 8:00 pm

    Rosh Hashanah is filled with promise of many kinds -- the prospect of a fresh start for the year to come, the opportunity to celebrate with friends and family, and the thrill of enjoying delicious food whose ingredients express the potential for sweet things ahead. For four of Los...

  • Shabbat - Prepare a Meal,  Preserve a Memory

    By Beverly Levitt

    June 23, 2005 | 8:00 pm

    In our family, Shabbat is always a potluck. Three generations bustle about very different kitchens, recreating recipes passed down l'dor v'dor, from generation to generation. And while I consider myself a fairly accomplished cook, I find myself regularly calling mom: "How come my...

  • Cooking Up a Meaningful Plot

    By Tom Tugend

    June 2, 2005 | 8:00 pm

    "To make really great falafel, crunchy on the outside and smooth and light on the inside, you must use only Bulgarian chickpeas," British playwright Robin Soans said. "Next, you soak them in water for eight hours."

    Soans, who talks in the sonorous tones of the veteran Shakespearean...

  • A Bissel Taste of Big Apple’s Best

    By Naomi Pfefferman

    May 12, 2005 | 8:00 pm

     

    "Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes" by Arthur Schwartz (Stewart, Tabori & Chang, $45).

    "I am not the first in my family to be obsessed with food," food writer Arthur Schwartz said. "I like to say I was born with a...

  • New ‘Design’ Adds Flair to the Holidays

    By Julie G Fax

    April 21, 2005 | 8:00 pm

     

    “Kosher By Design Entertains” by Susie Fishbein (Mesorah Publications, $34.99).

    It’s probably already too late. Dishes from Susie Fishbein’s new “Kosher By Design Entertains” are probably gracing Shabbat tables and brunches all over the country. Recipes from her first two books,...

  • Winning the Great Sponge Cake Battle

    By Judy Bart Kancigor

    April 21, 2005 | 8:00 pm

     

    It’s that time again. With Pesach here, it’s time for my annual wrestling match with my nemesis, the dreaded sponge cake.

    Aunt Estelle was famous for her mile-high sponge cakes. Years ago she sent me her recipe, outlining every step in exquisite detail. Yet every time I try it,...
  • Don’t Get Plagued by Tricky Desserts

    By Pamela Reiss

    April 21, 2005 | 8:00 pm

    Many a great cook has been sent over the edge trying to produce some beautiful Passover baking. Any other time of the year their kitchens produce perfect pies, crunchy cookies and lovely cakes — but the Passover arrives and the kitchen becomes the enemy: cakes flop and the cookies...
  • ‘Food Maven’ Saves Endangered Recipes

    By Judy Bart Kancigor

    April 14, 2005 | 8:00 pm

     

    "Jewish Food: The World at Table" by Matthew Goodman (HarperCollins, $29.95)

    When the El-Ghriba synagogue in Tunisia was bombed by Al Qaeda in 2002, the fragile remnant of a once thriving Jewish community was even further shattered.

    "The Tunisian Jewish community is one of the...

  • Let My Old Passover Programming Go

    By Emily Pauker

    April 14, 2005 | 8:00 pm

     

    Why is this night different from all other nights?

    For one thing, it's the food -- or, rather, the food that's featured on television. But there's also plenty of food for thought in the form of Passover-related travel and Jewish news features.

    Food for Filling Up

    Get Passover...

  • Challah Lesson a Huge Slice of Simcha

    By Judy Zeidler

    March 10, 2005 | 7:00 pm

     

    For the past 50 years, I have given cooking classes that include recipes for contemporary and traditional dishes, as well as menus for all the Jewish holidays. It is always very rewarding when I receive calls from students telling me that they loved the class and prepared all the...

  • We’re Off on the Roads to Sepharad

    By Lisa Alcalay Klug

    January 20, 2005 | 7:00 pm

     

    An authentic medieval mikvah rests near a stone bridge and the picturesque river it spans in the Catalonian city of Besalu. Clearly marked signs identify the newly renovated "call," or medieval Jewish quarter, in the nearby city of Tortosa. And the restored cobblestone streets of...

  • It’s All About the Olive Oil

    By Linda Morel

    December 2, 2004 | 7:00 pm

     

    "I like to have fun in the kitchen," said Susie Fishbein, a stay-at-home mother of four -- three girls and a boy -- who became an overnight success with the publication of her cookbook, "Kosher by Design: Picture-perfect food for the holidays & every day" (Mesorah, 2003).

    While...

  • Give Thanksgiving a Jewish Flavor

    By Linda Morel

    November 18, 2004 | 7:00 pm

     

    "My sister-in-law stuffs Thanksgiving turkeys with a matzah ball mixture," says Faye Levy, food columnist and author of 14 cookbooks. "Instead of making patties and poaching them, she cooks this tasty mixture inside the turkey."

    This never struck Levy as odd, because her mother...

  • Colonial Cuisine

    By Naomi Pfefferman

    October 28, 2004 | 8:00 pm

    Knishes, brisket, borscht, flanken and overstuffed corned beef on rye.

    Imagine American Jewish food, and one envisions Ashkenazi fare brought by the 2.5 million Eastern European immigrants who settled here between 1881 and 1921.

    But long before pastrami ever hit a New...

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