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Tag: Recipes

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  • 4 Best Detoxing Smoothies

    By Sima Cohen

    July 2, 2013 | 6:18 pm

    When summer comes, our bodies naturally crave light cleansing foods such as fruits, vegetables, and drinks. At this time of year, detox is the buzz word! Each of these green smoothie recipes have unique nourishing and cleansing properties. Cleansing is all about giving our bodies a...

  • Daddy Cake

    By Honey Lazar

    June 25, 2013 | 5:56 am

    One of the wonderful things about asking those we love, those who have cooked for us for a recipe, is that it always comes with a story.  

    I asked Aunt Ruth for a cake recipe, and I learned all about how her mother made "Daddy Cake" for her father every week.  His own cake!  She...

  • Loving Aunt Ruth: Recipes for a Life Well-Lived

    By Honey Lazar

    June 18, 2013 | 10:49 am

    Loving Aunt Ruth: Recipes for a Life Well-Lived offers one woman’s ingredients for living a life of caring, authenticity, and love along with great recipes, humor, and Aunt Ruth’s thoughts on Jewish traditions.  The blog introduces the lessons and photographs found in our book...

  • The Stardust Margarita [Recipe]

    By Elana Horwich

    May 9, 2013 | 9:00 am

    It’s a little known fact in the world that I used to work as a bartender. If you want to garner experiences that will shape the unique spiritual being that you are, it is imperative that at least once in your life you work nights for a raging alcoholic boss.

    For me it happened at...

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  • BBQ Tofu Salad

    By Arielle Adelman

    April 22, 2013 | 9:50 am

    My meat loving-iron pumping brothers often refer to tofu as “hippie food”. I guess I can’t argue that going to a steakhouse and ordering a bone-in Tofu filet would be rather anti-climactic, however, there are plenty of ways to prepare tofu that are easy, healthy, great tasting, and...

  • The Pretty Protein Shake

    By Arielle Adelman

    April 21, 2013 | 8:35 am

    I used to be so scared of protein shakes. All I knew was that my muscle hungry brothers had a habit of drinking them like a dog lapse up water in the dead of summer, and that just did not seem congruent (or appetizing) with my female mind or body.  I could not understand how they...

  • Spaghetti Squash Reinvented

    By Arielle Adelman

    April 19, 2013 | 1:17 pm

    Based on my not-so-scientific poll, it turns out that spaghetti squash is a very polarizing vegetable; people either really love it or really hate it!  I quickly realized that the people in the “hater” category were (1) expecting it to taste like the gluten-ess Italian dish that...

  • The Trader Joe’s List

    By Arielle Adelman

    April 17, 2013 | 9:34 am

    Trader Joe’s is by far the most fortunate thing to happen to mankind.  This guy, Trader Joe, figured out how to provide us with quality, affordable, innovative, (for the most part) healthy, practical, convenient, and delicious groceries.  After 20 something years, I am still in awe...

  • Mini “Once You Go Black” Flour-less Chocolate Cakes [Recipe]

    By Elana Horwich

    April 11, 2013 | 12:00 pm

    While I am away travelling I want to make sure you all eat!

    Here's a great recipe, and it's non-dairy, gluten-free, low sugar and pareve.

    “Once You Go Black,” you will never go back to any other chocolate dessert.  They are all about the chocolate, not the sugar, and use...

  • Rosemary Nutty Popcorn

    By Arielle Adelman

    April 11, 2013 | 9:15 am

    Based on some very unscientific research, I have found that most people struggle with making mindful and healthy decisions concerning afternoon hunger pains. This is the time when people most often visit the vending machine or give into the cupcakes that are in the office kitchen,...

  • A novel meeting of Israeli, Socal culinary worlds

    April 10, 2013 | 11:34 am

    Given the similarities between their respective climates and diverse populations, the food cultures of Israel and Southern California would seem to have much in common. Chefs Assaf Granit and Uri Navon of Jerusalem’s lauded Machneyuda restaurant are about to find out firsthand...

  • Divine Intervention: Strawberry Greek Yogurt with Peanut Butter Pretzel Crumble

    By Arielle Adelman

    April 4, 2013 | 10:22 am

    I hesitate to talk about the fact that I am no longer eating refined sugar because I know how annoying it is to listen to on the other end. But the truth is, I have never physically or mentally felt better.  If you like sugar and can eat it in moderation, then by all means go ahead...

  • Save the self-pity, choices abound for Passover meals

    March 26, 2013 | 11:44 am

    For the many who feel overwhelmed by Passover because of the demands of cooking without leaven, a word or two: That should not be an obstacle.

    After all, on this most celebrated of Jewish holidays, we are allowed to eat fish, meat, poultry, eggs, nuts, fruits, most vegetables and...

  • Rosemary Almond Cake with Olive Oil and Orange Zest [Recipe]

    By Elana Horwich

    March 19, 2013 | 9:00 am

    For years I had a recurring nightmare that I find myself in the Sienese countryside where Chianti grapes display themselves in Bacchanalian rows, inviting an aimless wanderer, me, in to taste a bite of their intoxicating deep purple fruit.

    With a bunch of grapes ripped off the...

  • Kosher caterer and restaurateur Alain Cohen brings family tradition to his menus, especially at his own Passover seder

    March 13, 2013 | 7:08 am

    It’s late afternoon and the staff at Got Kosher? Café is under the impression that the kitchen isn’t yet able to prepare brik until dinner service begins. “So, you want brik?” owner Alain Cohen asks. Dressed in all black, with a professorial air and solid build, Cohen’s question...

  • Save the self-pity, choices abound for Passover meals [RECIPES]

    March 11, 2013 | 10:05 am

    For the many who feel overwhelmed by Passover because of the demands of cooking without leaven, a word or two: That should not be an obstacle.

    After all, on this most celebrated of Jewish holidays, we are allowed to eat fish, meat, poultry, eggs, nuts, fruits, most vegetables and...

  • A vegetarian buffet to celebrate Queen Esther [RECIPES]

    By Judy Zeidler

    February 13, 2013 | 8:40 am

    What makes Purim so special? Maybe it’s the heroic story of Queen Esther. Whatever you decide, it is still one of the happiest of all Jewish holidays. Filled with accounts of bravery, it tells the story of Queen Esther and how she helped defeat the wicked minister Haman in ancient...

  • Rebooting Bubbie

    By Julie Gruenbaum Fax

    November 29, 2012 | 3:41 pm

    Who’s your bubbie

    When it comes to food, she might not be the short, Yiddish-speaking grandmother that comes to mind.

    “Every family has a recipe that it holds dear, and every recipe has a person behind it, and typically, yes, it is your Yiddish bubbie,” said David Sax, author...

  • A miracle in your kitchen [RECIPES]

    By Elana Horwich

    November 29, 2012 | 2:44 pm

    Defying all laws of physics, so we have been told, the “Chanukah oil” lasted for eight days and nights. Because I don’t personally have any connection to oil menorot or to oil lamps of any kind, it’s hard for me to conceive of the magnitude of this miracle.

    What I personally find...

  • A Brentwood Country Club Chanukah [RECIPES]

    By Judy Zeidler

    November 29, 2012 | 2:34 pm

    Chef Brett Swartzman is a chef with passion. The Chicago native started working in his parents’ Jewish bakery when he was 10 years old, making bagels, muffins, cookies, challah and sandwiches.

    Chanukah was always a big celebration at his grandparents’ home. Coming from a big...

  • A healthier Thanksgiving

    By Elana Horwich

    November 20, 2012 | 11:23 am

    Thanksgiving is my least favorite meal of the year. The problem with the holiday is that it’s difficult to feel thankful when you’re slumped on the couch in a food coma after the meal. It’s hard enough as it is to maintain decent conversation with distant relatives and their...

  • Stuffed recipes: cabbage with meat and vegetarian grape leaves

    October 8, 2012 | 3:15 pm

    Below are recipes for Sweet and Sour Stuffed Cabbage and Vegetarian Stuffed Grape Leaves.

    Joan Nathan's Sweet and Sour Stuffed Cabbage

    Ingredients:

    1 head of cabbage, frozen (2 pounds)
    2 pounds ground beef
    1 medium onion, grated
    1 clove garlic, minced (about 1 teaspoon)...

  • Feasting after fasting

    By Judy Zeidler

    September 19, 2012 | 11:46 am

    Yom Kippur, the Day of Atonement, is a holiday for serious fasting — no food or drink for 25 hours. At the end of the day, our thoughts inevitably turn to what we want to eat at sundown to break the fast.          

    When I spoke with several friends about Yom Kippur foods they...

  • A Symbolic Menu for A Rosh Hashanah Meal [RECIPE]

    September 12, 2012 | 11:16 am

    So this is where it all comes together — all the thought, all the planning, the testing. And the tasting, the tasting, the tasting. (That’s the best part).

    A simanim-inspired menu brings added challenges, but it also adds a level of meaning to your Rosh Hashanah meal. Simanim —...

  • All you knead for a bounty of challah

    By Judy Zeidler

    September 5, 2012 | 11:10 am

    Dipping freshly baked challah in honey is a tradition observed during the holiday of Rosh Hashanah, the Jewish New Year. This act combines the Shabbat bread with hopes for a sweet New Year.

    The custom is to serve a round or spiral-shaped challah, one of the symbolic foods eaten...

  • It’s Not Easy Being “Fishy”

    By Michael Israel

    August 20, 2012 | 6:02 pm

    Fish is one of the most polarizing foods in our diet. Many people have awful memories of growing up in a home where fish night was nightmarish. Prior to the explosion of sushi restaurants in the U.S., many home cooks were under the impression that fish are full of bacteria and...

  • A Day with Gil Marks

    By Michael Israel

    August 13, 2012 | 1:24 pm

    Recently, on a trip to New York, I had the opportunity to meet Gil Marks. Gil has been incredibly supportive and encouraging in my quest to reinvent every recipe in his book Encyclopedia of Jewish Food. I wanted to have a chance to thank him in person for his work and willingness to...

  • The Road to New Jewish Cuisine

    By Michael Israel

    July 9, 2012 | 7:07 pm

    Discovering Encyclopedia of Jewish Food has changed my life as a cook. I have always wanted to explore classic Jewish cuisine and find ways to contribute to its modernization. I am a firm believer that any craftsman, whether carpenter or chef, must understand the classics before...

  • Humbly Luxurious

    By Michael Israel

    July 3, 2012 | 12:22 pm

    Luxury apartments for rent! Luxury car sale this weekend! Luxury socks, get them while supplies last! The term Luxury is almost as overused as the word gourmet, so much that it has almost lost its meaning. Truly luxurious food typically utilizes scarce or expensive ingredients, and...

  • Stewing Over the Spanish Inquisition

    By Michael Israel

    June 25, 2012 | 1:33 pm

    The single most incriminating dish of the Spanish Inquisition, Adafina, is the first entry in Gil Marks’ inspiring tome, Encyclopedia of Jewish Food. Reviewing the more than 300 recipes in this incredible book, a few critical facts about Jews become clear. We have been kicked out...

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