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Jewish Journal

Vaera: Maror salad

by Sarah Newman, Neesh Noosh

1 week ago

Maror Salad. Photo by Sarah Newman

This post originally appeared on Neesh Noosh.

In Vaera, we read that Pharoah digs in his heels, hardens his heart and refuses to liberate the Israelite slaves, thus launching plagues... read full article

  • Once upon a wine: A winter tale of winemakers

    by Talia Zimmerman

    2 weeks ago

    Once upon a time, in a land far far away, a wintery season brings a chill to the people.  To ease the dark evenings, imaginative winemakers of the land share delicious winter recipes with great wines, adding a touch of magic to the dish. A glass of wine with a delicious supper by a...

  • Shmot: Righteousness

    by Sarah Newman, Neesh Noosh

    3 weeks ago

    This post originally appeared on Neesh Noosh.

    The beginning of Shmot includes a listing of Jacob’s sons and a description that the “Israelites were fertile and prolific; they multiplied and increased very greatly, so that the land was filled with them.” Pharaoh, frustrated by the...

  • Harvest Bar: Healthfulness in Sherman Oaks

    By Ryan E. Smith

    December 30, 2014 | 10:32 am

    Why eat regular food when you can have “superfood”?
     
    That’s the question Aric Haut sought to answer when he helped start the Harvest Bar in Sherman Oaks last May.
     
    “I strive to eat all-natural foods with low sugar and no flour — not saying I’m perfect,” the 31-year-old...
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  • Life, Liberty and the Pursuit of Persian Food

    by Orly Minazad, Zocalo Public Square

    December 29, 2014 | 12:08 pm

    My cavalier cooking practices have been a cause for shame and concern for my Iranian mother. To me, eating is just something you do to stay alive; for her and her legion of friends and family that grew up in the Motherland, cooking is a rite of passage to womanhood, the foundation...

  • The United States of Ribs

    by Simon Majumdar, Zocalo Public Square

    December 15, 2014 | 11:12 am

    It was all about the food. To be honest, it always has been, and probably always will be.

    It was all about the food when I was growing up in a small mining town in the north of England, distracting myself from my grimy surroundings with the smells of Bengali food that wafted from...

  • Deconstructing the latke: A user’s guide

    by Clarissa Hyman, Zester Daily

    December 12, 2014 | 1:37 pm

    Latkes, doughnuts and fritters — in Jewish homes, everyone’s frying this month, much as we have been for the last 2,000 years or so. Frankly, you’ve got to love a religion that actually encourages you to eat deep-fried foods — especially with sour cream!

    All Jewish festivals have...

  • Grilled cheese latkes

    by Nina Safar, Kosher in the Kitch

    December 12, 2014 | 12:59 pm

    This recipe originally appeared on Kosher in the Kitch.

    Ingredients:

    • 16 oz. shredded potatoes (about 3 1/2 cups)
    • 2 eggs
    • 2 T flour
    • 2 scallions chopped up
    • Salt
    • Pepper
    • Sliced muenster cheese
    • Spicy Mayo for serving
    • Chopped Scallions for serving
    ...

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