Jewish Journal

Tag: Zeidler

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  • Saluting side dishes

    By Judy Zeidler

    November 16, 2012 | 2:07 pm

    Thanksgiving is a holiday when American-Jewish families can enjoy the best of both heritages — hearty American food and an occasion to give thanks for their blessings. Food has always been the center of the holiday celebration, and I like to plan an old-fashioned farmhouse menu for...

  • RECIPE: Yemenite Charoset/Charoset Truffles

    By Judy Zeidler

    March 25, 2009 | 7:53 pm

    Yemenite Charoset/Charoset Truffles
    (Click here for the full article)

    1 cup pitted, chopped dates

    1/2 cup chopped dried figs

    1 teaspoon ground ginger

    Pinch of coriander

    1 small red chili pepper, seeded and minced,

    or pinch of cayenne

    2 tablespoons matzah meal

    1/3 cup sweet...

  • RECIPE: Passover Baked Vegetable Stuffing

    By Judy Zeidler

    March 25, 2009 | 7:48 pm

    Passover Baked Vegetable Stuffing
    (Click here for the full article)

    1/4 cup olive oil

    3 onions, finely chopped

    3 garlic cloves, minced

    4 ribs celery, finely chopped

    1 bunch carrots, peeled and grated

    1 parsnip, peeled and grated

    2 large zucchini, unpeeled and grated

    1/2 cup...

  • RECIPE: Judy’s Passover Roasted Chicken

    By Judy Zeidler

    March 25, 2009 | 7:45 pm

    Judy’s Passover Roasted Chickens
    (Click here for the full article)

    3 tablespoons safflower or olive oil

    2 onions, thinly sliced

    2 carrots, thinly sliced

    2 stalks celery, thinly sliced

    3 garlic cloves, sliced

    2 16-ounce cans of tomatoes (diced or chopped)

    2 cups dry white or...

  • RECIPE: The Fluffiest Matzah Balls

    By Judy Zeidler

    March 25, 2009 | 7:41 pm

    The Fluffiest Matzah Balls
    (Click here for the full article)

    I’ve been tweaking this matzah ball recipe over the years, and I’m now satisfied that it produces the lightest matzah balls you’ve ever tasted. If you don’t want to take the time to make them, boil some Passover...

  • RECIPE: Judy’s Passover Chicken Soup

    By Judy Zeidler

    March 25, 2009 | 7:38 pm

    Judy’s Passover Chicken Soup
    (Click here for the full article)

    3 5-pound chickens or 2 3-pound chickens, trussed

    2 pounds chicken necks and gizzards, tied in cheesecloth

    4 large onions, diced

    1 medium leek, sliced into 1-inch pieces

    2 to 3 cups thinly sliced carrots (16 small...

  • One-Pot Passover Dinner: Just the Recipe to Cut Costs

    By Judy Zeidler

    March 25, 2009 | 7:28 pm

    During these difficult times, whether you are trying to make Passover a little less costly this year or looking for a way to spend less time in the kitchen, there’s a simple solution: a one-pot Passover dinner.

    All the traditional Passover ceremonial foods remain the same:...