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  • 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"...

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  • 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...

  • 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

    Saturday



    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...

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