Republican or Democrat, Atheist or Believer, Jew or Foodie. Most agree that the first two comparisons are well known as groups with opposing ideas, but few think of the third comparison as opposing groups. How can a Jew be a foodie or even think of being a chef in America? Chefdom in...
Apartment firebombed in Jewish neighborhood of eastern Jerusalem
Israel shuts Gaza border crossing following Palestinian rioting
Firebomb attack wounds Israeli father and daughter in West Bank
Sondheim’s Freudian ‘Woods’
Argentina’s president adopts Jewish godson
Israeli girl, 11, seriously injured in West Bank firebomb attack
U.S. agency pays Alan Gross in contract settlement
Ex-envoy Michael Oren announces Knesset run
June 19, 2012 | 6:03 pm
April 25, 2012 | 12:14 pm
April 5, 2012 | 5:42 pm
KARAITE MATZAH (From Amy Gazzar)
NOTE: To make sure that dough does not rise, matzah should be put in the oven within 10 minutes of adding water.
2 cups unbleached flour
1/3 cup warm vegetable oil
1 teaspoon salt
3/4 cup warm water
1 1/2 tablespoons coriander seed
Preheat oven to...
April 4, 2012 | 10:43 am
April 2, 2012 | 3:27 pm
March 29, 2012 | 3:01 pm
March 2, 2012 | 11:42 am
February 29, 2012 | 12:16 pm
December 12, 2011 | 3:22 pm
December 12, 2011 | 2:57 pm
December 7, 2011 | 12:36 pm
November 18, 2011 | 12:09 pm
October 21, 2011 | 11:39 am
October 11, 2011 | 11:52 am
September 21, 2011 | 12:20 pm
September 19, 2011 | 11:30 am
September 16, 2011 | 3:52 pm
August 24, 2011 | 2:51 pm
August 19, 2011 | 2:21 pm
July 27, 2011 | 12:43 pm
May 31, 2011 | 6:43 pm
May 19, 2011 | 4:27 pm
It all started with Signora Grazia, an elderly cheese maker in Panzano, Italy. While vacationing in this Tuscan village, just 30 minutes south of Florence, we walked by her farm early one morning and saw the sign that read “Pecorino and Fresh Ricotta for Sale.”
We hiked up the...
May 11, 2011 | 2:50 pm
Joan Nathan says she’s always had a particular fascination with French Jews and their food.
For Nathan, author of “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France (Knopf, 2010), the love affair with French cuisine started as a teenager when she made her first...
April 25, 2011 | 11:42 am
My fascination with Israeli food started the first time I tasted a falafel laced with tahini at a little sidewalk cafe in Westwood, near UCLA. Inspired by this simple Israeli dish, I began developing a list of Middle Eastern recipes that grew with each trip to Israel.
April 6, 2011 | 12:12 pm
When a rare volume of a 1914 cookbook written in Yiddish for American Jewish housewives came into the hands of Bracha Weingrod, the once popular but forgotten book began its long journey from dusty oblivion to celebrated translation.
The thick, worn copy of “Dos Familien...
April 5, 2011 | 6:16 pm
I have always enjoyed researching and developing new dishes to serve during Passover, but have you ever heard of Mock Gefilte Fish? Because everyone loves chicken, I am constantly looking for new and different chicken dishes to prepare, and I find that each recipe has a story all its...
March 17, 2011 | 1:29 pm
January 27, 2011 | 1:56 pm
It will be a night of glitz and glamour, surprises and speeches. From red carpet hits and misses to backstage interviews with the winners, the Academy Awards is Hollywood’s biggest night. Celebrate the 83rd Oscars on Feb. 27 with an award-worthy viewing party.
Whether you invite...
December 22, 2010 | 5:42 pm
The first time I ever spoke to Joan Nathan, it was by telephone, and I wrote out for myself what I wanted to say to her: “Hello, Ms. Nathan, this is Rob Eshman with The Jewish Journal in Los Angeles, and I want to speak with you about your new cookbook. I think you should know that...
March 18, 2010 | 2:42 am
Grandma’s Hungarian matzah ball-chicken soup recipe
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