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Tag: Recipes

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  • The Cure [RECIPE]

    By Michael Israel

    June 19, 2012 | 6:03 pm

    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...

  • Lemon Verbena

    By Rob Eshman

    April 25, 2012 | 12:14 pm

    When I was in my mid-20s, I fought a long, messy and entirely internal struggle over whether to move to Israel.

    Many young Jews living in the Diaspora — more than you think — face this choice. We spend some time there, either as part of an organized program, or, as I did, on our...

  • Karaite-style Passover recipes

    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...

  • My family’s Karaite-style Passover

    April 4, 2012 | 10:43 am

    Never mind the gefilte fish and brisket, the mass-produced, cardboard-like matzah and the kosher-for-Passover wine. Instead, Passover seder at my parents’ Karaite Jewish home includes a mouth-watering menu of barbecued lamb chops, crisp homemade matzah, sweet raisin juice and chewy...

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  • How not to feel like a matzah ball on Passover

    April 2, 2012 | 3:27 pm

    It’s April and steel shopping carts clang and collide like bumper cars in the kosher-for-Passover aisle of my local supermarket. Even in this mob I find soul mates, shoppers who share my angst about eating many of the hechshered-for-the-holiday packaged foods. Foods made with what...

  • Position yourself for Passover’s traditions

    By Judy Zeidler

    March 29, 2012 | 3:01 pm

    After many years of reciting the Passover story around our dining room table, we made a major change. My family decided to re-create the seders held long ago. According to the haggadah, when people live in freedom, they can eat in a reclining or relaxed manner.

    We asked our guests...

  • Make your own babka: a how-to video

    March 2, 2012 | 11:42 am

    The guide to making an excellent Babka with minimum effort. It is a Purim favorite and great for Mishloach Manot!

    Dough

    2 oz fresh yeast (or 6¾ tsp dry yeast)
    ½ cup warm water
    6½ cup flour
    ½ cup sugar
    12 oz margarine (3sticks)
    ½ cup warm orange juice
    4 eggs
    pinch salt

    Filing

    2...

  • Poppy seed pleasures

    By Judy Zeidler

    February 29, 2012 | 12:16 pm

    It all began with Queen Esther, the heroine of the Purim story, who became a vegan when she married King Ahasuerus and moved into the palace. She favored fruits, beans and grains in her diet, and legend has it that poppy seed pastries were her favorite.

    Over time, I have developed...

  • Making ‘old country’ latkes on this side of the Atlantic

    December 12, 2011 | 3:22 pm

    My grandparents really knew how to cook. It seems to me that everyone born in the “old country”—in this case Transylvania—was born with built-in cooking intuition. Somehow they could create the most scrumptious meals using no fancy equipment, or even measuring spoons.

    They hosted...

  • Frying high: Keeping known, lesser-known culinary traditions

    December 12, 2011 | 2:57 pm

    Latkes and sufganiyot, the jelly-filled doughnuts especially popular in Israel, are well-known Chanukah fare made with oil to signify the holiday tale.

    Lesser known is the tradition of cheese and the story of Judith.

    Like the Chanukah story, which is part of the Apocrypha—books not...

  • Chanukah fare with international flair

    By Judy Zeidler

    December 7, 2011 | 12:36 pm

    Around this time of year, I think of my grandmother and the stories she told me about making beef brisket and potato latkes for her first Chanukah dinner in America. She loved to cook, and sharing her recipes from Russia brought her such delight.

    Chanukah, often called the festival...

  • Delizioso: Chanukah with an Italian flair

    By Judy Zeidler

    November 18, 2011 | 12:09 pm

    While enjoying my favorite foods on a recent trip to Italy, I began to think about Chanukah, even though it was only October. This was a natural association, because the Italians love to prepare foods with olive oil, and the traditional dishes served during Chanukah are fried in oil...

  • Giving thanks deliciously

    By Judy Zeidler

    October 21, 2011 | 11:39 am

    Whether you call it Thanksgiving or Turkey Day, the holiday is a festive time for American Jewish families to enjoy the best of both heritages — hearty American food and an occasion to give thanks for blessings.

    When it comes to the Thanksgiving menu, I like to plan a lot of...

  • Soups are super for the sukkah

    October 11, 2011 | 11:52 am

    Cold or hot, soup is ideal for the sukkah.

    What better way to warm up on a chilly night or cool off on a warm afternoon?

    “In The Essential Book of Jewish Festival Cooking,” Phyllis and Miryom Glazer write that the Jews of Russia and Poland served borscht on Sukkot as a “hot and...

  • How sweet it is

    By Judy Zeidler

    September 21, 2011 | 12:20 pm

    Apples, honey and a freshly baked round challah are traditionally served at the beginning of our Rosh Hashanah dinner. The shape of the challah represents unending happiness, and foods sweetened with honey symbolize a sweet and happy new year ahead.

    Just before Rosh Hashanah, I...

  • Sweet season: Apples and honey for Rosh Hashanah

    September 19, 2011 | 11:30 am

    Among the familiar customs of Rosh Hashanah is the dipping of apple slices in honey — but what is its origin?

    King David had a “cake made in a pan and a sweet cake” (II Samuel 6: 15, 19) given to everyone. Hosea 3:1 identifies the “sweet cake” as a raisin cake.

    Honey also...

  • Break the fast with a buffet

    By Judy Zeidler

    September 16, 2011 | 3:52 pm

    As the sound of the shofar officially closes the long day of Yom Kippur prayer, people head home a little weary but spiritually uplifted. It has been a tradition for our family to gather upon returning from synagogue for a break-the-fast meal. It began when our children were growing...

  • Judy’s kitchen

    By Rob Eshman

    August 24, 2011 | 2:51 pm

    Never mind your choice of desert island food. Tell me, who’s your desert island foodie?

    We probably can all name the one food we couldn’t live without if we ever got stranded on one of those little plots of land with a single palm tree that exist only in New Yorker cartoons. 

    ...
  • A honeyed new year

    By Judy Zeidler

    August 19, 2011 | 2:21 pm

    Rosh Hashanah, the Jewish New Year, is a holiday full of hope and optimism as well as apples, honey and round challahs.

    Many of the traditional dishes that are served feature honey and apples to assure “a sweet new year.” It is said the custom of eating apples, a fruit whose...

  • CHEAP AND EASY RECIPES

    By Annie Korzen

    July 27, 2011 | 12:43 pm

    Everyday food preparation is a rushed, harried, nerve-wracking chore that consumes time I’d rather spend at something more profitable, like listing my garage sale finds in eBay.  I would gladly pay extra for a house without a kitchen.  You know that show, Thirty Minute Meals?...

  • Say Cheese: Recipes for Shavuot

    By Judy Zeidler

    May 31, 2011 | 6:43 pm

    During Shavuot, it’s a custom to serve dairy foods, such as cheese blintzes, cheese noodle kugels, cheesecake and even ice cream. But have you wondered where this tradition comes from?

    There are many explanations, but I like the theory that, at this time of the year, sheep and...

  • Italian cheeses inspire a unique holiday menu

    By Judy Zeidler

    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...

  • Shavuot with a French accent

    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...

  • Flavors of Israel

    By Judy Zeidler

    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.

    When visiting...

  • First-ever translation of Yiddish cookbook yields Old World treasures, New World advice

    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...

  • More cluck for your passover buck

    By Judy Zeidler

    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...

  • Recipes for the Fast of Esther [PURIM]

    By Jay Firestone

    March 17, 2011 | 1:29 pm

     

     

     

     

     

     

     

     


    Happy Purim!

  • Appetizing oscar night

    By Judy Zeidler

    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...

  • The Joan Nathan book party

    By Rob Eshman

    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...

  • 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...

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