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Jewish Journal

Tag: Soup

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  • The Sleeper Car of Jewish Indgredients

    By Michael Israel

    July 22, 2013 | 1:54 pm

    Pardon me as I go on a brief tangent unrelated to food. I would like to discuss sleeper cars. A sleeper car by definition is one that looks like a normal sedan or average car, but possesses a huge amount of power and performance. Sleeper cars became popular in the 1960’s at the...

  • Heirloom Gazpacho with Grapefruit and Basil [Recipe]

    By Elana Horwich

    July 18, 2013 | 9:00 am

    Everyone says exactly the same thing when they taste this gazpacho.

    “Oh-my-God.” (And there’s also a large number who follow up with, “and I don’t even like gazpacho.”)

    Well, they’re right. This is God’s work. I can hardly take the credit. I didn’t create the molecular...

  • Excitement You Can Taste

    By Michael Israel

    June 24, 2013 | 10:14 am

    Summer has arrived. In my opinion, there is nothing better on a hot summer day than spicy food. Interestingly enough, the greatest spicy cuisines come from very hot regions such as Southeast Asia, Central America and North Africa. Some studies show that eating spicy food on a hot...

  • Chick-Sa Soup and Matzo Balls [Recipe]

    By Elana Horwich

    March 21, 2013 | 12:23 pm

    The Matzo Ball

    Put a little schmaltz in your balls.

    Those unschooled in Yiddish might suspect that I am suggesting you add a little fire to your life, a spring in your step, a little chutzpah to your decisions. Yes, that too. However, schmaltz is the yiddish word for chicken...

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  • Celebrating Sukkot, remembering Africa

    October 2, 2012 | 1:56 pm

    There’s a certain bittersweetness to the festival of Sukkot. On the one hand, it’s z’man simchateinu, the season of our rejoicing: In ancient Israel, it marked the end of the harvest season, the time when the storehouses were full of sustenance for the coming agricultural year, the...

  • 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...

  • Thinking Outside the Matzah Ball Box

    By  Orit Arfa

    March 25, 2009 | 9:47 pm

    When the Israelites rushed out of Egypt, Pharaoh’s men on their heels, they hurriedly bundled their belongings, food included, to carry as much as they could on their backs and donkeys. Seeking to nourish themselves throughout their desert journey to the Promised Land, they rolled...

  • Roll Away Hunger

    By Beverly Levitt

    September 23, 2004 | 8:00 pm

    Yom Kippur's break the fast is the most anticipated meal of the year. Of course, it's because we're starving; we've been fantasizing about that first bite for the last 25 hours.

    As soon as the sun goes down and the shofar is blown for the last time, our thoughts invariably turn to:...

  • 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...

  • When Everything Goes to Pot

    By Linda Morel

    September 12, 2002 | 8:00 pm

    In America, the land of excess calories, boiled chicken has a bad reputation. People much prefer their chicken fried, barbecued or sautéed.

    But although they may joke about boiled chicken because of its anemic skin and bland personality, on erev Yom Kippur, it graces many a table....