Jewish Journal

Tag: Recipes

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  • 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).


  • 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...

  • No Wrong Way to End Yom Kippur Fast

    By Linda Morel

    September 23, 2004 | 8:00 pm

    I grew up in a family that never seemed to do anything right. Our approach to Yom Kippur, for example, was mixed: My father and I observed it; my mother and brother did not. Returning from synagogue at the end of the day, Dad and I were starving, so we grabbed a couple of slices of...

  • Works of Renewal and Celebration

    By Sandee Brawarsky

    September 16, 2004 | 8:00 pm

    The Chasidic masters had a custom of creating short lists of practical spiritual advice for their followers, and some of the devotees would write these on small pieces of paper and carry them in their pockets as frequent reminders. These spiritual practices, or hanhagot, is a genre...

  • Serve Up Something Different in 5765

    By Leora Alhadeff

    September 9, 2004 | 8:00 pm

    Food is the centerpiece of every Jewish holiday. For Rosh Hashanah especially, our traditional foods are a kind of ritualistic prayer where we ask that the coming year be better than the last. During a time when are lives are weighed and measured, we dip the apple in honey and eat...

  • Not Your Grandma’s Honey Cake

    By Linda Morel

    September 9, 2004 | 8:00 pm

    It wouldn't be the second night of Rosh Hashanah if our friends didn't come for dinner, contributing a cornucopia of dishes, especially divine desserts. There are enough pastries covering the buffet to keep judges at the Pillsbury Bake-Off Contest busy for a week.

    I always bake a...

  • Not Your Grandma’s Honey Cake

    By Linda Morel

    September 2, 2004 | 8:00 pm

    It wouldn't be the second night of Rosh Hashanah if our friends didn't come for dinner, contributing a cornucopia of dishes, especially divine desserts. There are enough pastries covering the buffet to keep judges at the Pillsbury Bake-Off Contest busy for a week.

    I always bake a...

  • Apple Doesn’t Fall Far From the Meal

    By Judy Zeidler

    September 2, 2004 | 8:00 pm

    The apple, even more than the bibical pomegranate, has become the symbolic first fruit to be eaten during Rosh Hashanah, the Jewish New Year, which will be observed at sundown, Wednesday, Sept. 15.

    During Rosh Hashanah, tradition calls for a perfect apple to be pared and cut into...

  • Have a Ball With Your Soup

    By Julie G Fax

    April 8, 2004 | 8:00 pm

    The woman who brought to the Shabbat table dishes such as sweet pea kreplach and honey-and-pecan-crusted chicken with apricot chutney is tampering with tradition again, just in time for Passover.

    Sue Fishbein, author of "Kosher by Design" (Mesorah Publications, 2003) has released a...

  • The Next Generation Adds Its Own Touch to Seder

    By Julie G Fax

    April 1, 2004 | 7:00 pm

    When newer, color versions supplanted the 1923 Union Haggadah Revised, Tamar Soloff's brother and father hoarded enough copies of the original to ensure that their extended families would have a supply of their own.

    "That was the haggadah from my childhood," Soloff said. After...

  • Behind Kitchen Door No. 1

    By Beverly Levitt

    March 25, 2004 | 7:00 pm

    Monty Hall spent 27 years making outrageous deals with anxious contestants on his TV game show, "Let's Make a Deal." But the sweetest deal he ever made with his mishpachah was for a plate of pickled herring if they'd join him for Passover seder.

    Such a deal! The odds are all in...

  • 7 Days In Arts

    By Keren Engelberg

    March 11, 2004 | 7:00 pm


    Interact Theater Company takes "Our Town" beyond the school play, with a rare professional production, playing this weekend only. See Thornton Wilder's classic all grown up, brought to you by the University of Judaism's performing arts department. 8 p.m. (Saturday), 2...

  • For the Kids

    By Abby Gilad

    March 11, 2004 | 7:00 pm

    Made With Fear

    In the Torah portion Ki Tisa, the Israelites take one ingredient -- gold -- and they melt, bake and mold it into a calf because they are fearful that Moses will not come back down the mountain. It turned out to be a bad idea and God became very upset with the...

  • A Buffet Fit for Your Kings and Queens

    By Judy Zeidler

    March 4, 2004 | 7:00 pm

    My family loves Purim. It is a time when our grandchildren dress up in biblical costumes to act out the story of Esther and attend Purim carnivals, just as our children did when they were young. As in most holidays, we all look forward to the traditional foods that are part of the...

  • Here Comes the Bridal Shower

    By Beverly Levitt

    February 12, 2004 | 7:00 pm

    Something old, something new,

    Something borrowed, something blue,

    And a lucky sixpence in her shoe....

    -- Anonymous

    For years this adage has sent mothers of the bride, maids of honor -- even well-meaning machatanim (in-laws) -- scurrying about town to locate the perfect antique...

  • A Berry-Bursting Celebration

    By Lisa J. Solomon

    February 5, 2004 | 7:00 pm

    When my daughter was born, I walked the floors of our Atlanta home night after night, day after day, holding her while she slept or when she cried, stopping always in front of the wall of backyard windows framing a forest of trees. As I grew into my unexpected role of single...

  • Pacific Has a Lock on Her Taste for Lox

    By Rob Byers

    January 8, 2004 | 7:00 pm

    It was an odd after-school snack for a West Virginia farm kid (Tara), I'll admit. My big sister and I, tired and famished after an hour on the school bus, would hike up the driveway, throw down our book bags and settle in with a plate of saltines and smoked salmon -- really good,...

  • Courageous Women and Cheese Latkes

    By Lisa J. Solomon

    December 18, 2003 | 7:00 pm

    My 10-year-old daughter came home from school sad, her shoulders carrying the kind of weight that breaks a mother's heart. She faced a tough dilemma: friends who were no longer true friends, demanding her to compromise who she is or be alone. It's the kind of challenge we all meet...

  • A Glazed Miracle Happened Here

    By Judy Zeidler

    December 11, 2003 | 7:00 pm

    During the festival of Chanukah, Jews around the world will prepare the traditional foods that represent their individual cultural backgrounds. Families with Eastern European ties will serve fried potato latkes. In Germany, jelly doughnuts called Berliner pfannkuchen are prepared....

  • Think Global, Cook Local

    By Judy Bart Kancigor

    December 4, 2003 | 7:00 pm

    "The Jewish Kitchen: Recipes and Stories from Around the World" by Clarissa Hyman (Interlink Books, $29.95)

    Clarissa Hyman's new cookbook, "The Jewish Kitchen," is alive with miracles -- stories of Jewish life and war-torn Jewish communities, bringing with them their glorious...

  • Thanksgiving’s Sukkot Roots

    By Linda Morel

    November 20, 2003 | 7:00 pm

    Did you know that Thanksgiving is really a Jewish holiday? Although Thanksgiving is not on the Jewish calendar, historians believe that Sukkot may have inspired America's favorite farewell to fall, often nicknamed "Turkey Day."

    "The pilgrims based their customs on the Bible," said...

  • 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...

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