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Tag: Recipes

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  • 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...

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  • 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...

  • VIDEO: Rachel Somekh teaches two classic Iraqi Jewish recipes—potato chops and cigars

    June 8, 2008 | 1:03 am

    Rachel Somekh teaches two classic Iraqi appetizers, potato chops and cigars

     

  • Royal recipes for the ‘princess’ in everyone

    June 5, 2008 | 2:30 pm

    If you ask almost any Jew "What does a Jewish Princess make for dinner?" the answer would probably be the punchline of an old joke: "reservations." Ask Georgie Tarn and Tracey Fine, however, and they'll respond with one of their unique recipes, such as Bloody Mary Borscht.

    "We were...

  • Loving your veggies can lighten the seder

    By Julie G Fax

    April 10, 2008 | 6:00 pm

    Faye Levy doesn't look like anyone who's ever had a problem with her weight. The prolific cookbook author stands at 4-foot-10, and weighs about 100 pounds.

    But somewhere in the mid-1980s, just as she was working on "Chocolate Sensations" and "Dessert Sensations," she realized that...
  • Family Table: Recipes from our families to yours

    September 8, 2007 | 8:00 pm

    Our favorite memories of the High Holy Days often come from food -- especially the food we ate growing up at our family tables. Some of the following recipes have been handed down through the generations, others are borrowed from friends, neighbors, friends of friends. All have...
  • Is the pomegranate the perfect fruit?

    By Judy Zeidler

    September 8, 2007 | 8:00 pm

    While most Jews associate apples and bread dipped in honey with the New Year, pomegranates are considered one of the most spiritual fruits of the holiday. In addition to its many culinary delights, the pomegranate is reported to have many health benefits. Called pomum granatum by the...
  • Shabbat Shalom and thanks for all the gefilte fish

    By JewishJournal.com

    September 7, 2007 | 6:43 pm


    As the High Holy Days approach, many look forward to the traditional Ashkenazi ‘gefilte fish;’ others (like many in my family) not so much.

    It’s an acquired taste, to be sure, and the stories about Grandmas Fannie and/or Yetta keeping a carp in the bathtub in preparation for the...

  • The kreme de la kreme of kosher kooking mix it up

    By Lisa Armony

    December 28, 2006 | 7:00 pm

    When Michaela Rosenthal threw some leftover gefilte fish into her potato knish recipe, she never imagined it might be worth $20,000.

    "I didn't want to waste the one piece I had left," said the Woodland Hills housewife and mother of two grown children.

    It turned out to be a good...

  • It’s Pat—South African queen of kosher cuisine

    By Anita K. Kantrowitz

    November 2, 2006 | 7:00 pm

    Smoked duck with papaya salsa. Wild mushroom turnovers. Chicken roulade with sun-dried tomatoes and spinach. Sushi. Hungry yet? Good.

    You keep kosher? Not a problem.

    These are just a few of the elegantly presented gourmet dishes created by Pat Fine, of Pat's Restaurant and Pat's...

  • Atoning for the sin of rushing dinner to get to Kol Nidre

    By Linda Morel

    September 28, 2006 | 8:00 pm

    I consider Yom Kippur eve the sandwich holiday. Not because I would ever serve my family and friends sandwiches before going to synagogue on the eve of a solemn fast. I see the start of Yom Kippur this way, because it's sandwiched between two days of Rosh Hashanah celebrations and...
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