Category
jewish
Recipes from Amelia Saltsman: Falling for the flavors of Autumn
In late autumn, new-crop olives abound.
Celebrate Queen Esther with chocolate
Queen Esther, the heroine of the Purim tale, was quite a woman.
Sukkot veggie heaven
Sukkot is a wonderful time of year to incorporate seasonal ingredients into your cooking. Beets, cabbage and squash are vegetables that are especially delicious at this time of year and work well in many recipes. Sukkot also reminds me of savory sweet and sour dishes that we ate in Eastern Europe, where I was raised.
Los Angeles’ top Jewish chefs under 40
What do the young Jewish star chefs in Los Angeles have in common? For those on the cutting edge of the city’s food scene, it’s not the laws of kashrut.
Save the self-pity, choices abound for Passover meals
For the many who feel overwhelmed by Passover because of the demands of cooking without leaven, a word or two: That should not be an obstacle.
A young chef’s guide to the Rosh Hashanah meal
Considering the history of the Jewish people, the fact that Jews are still celebrating the High Holy Days today is a miracle in itself. Strong traditions and lasting rituals have enabled Jews to survive the most threatening periods of history. With the freedoms we have as modern American Jews, it makes sense that we use these same traditions and rituals to enjoy holidays to the fullest. As a chef and registered foodie, the best way I know to relish in the upcoming holidays is by making really delicious food.
Rosh Hashanah Food: All you knead for a bounty of challah
Dipping freshly baked challah in honey is a tradition observed during the holiday of Rosh Hashanah, the Jewish New Year. This act combines the Shabbat bread with hopes for a sweet New Year.
RECIPE: Judy’s Passover Roasted Chicken
3 tablespoons safflower or olive oil, 2 onions, thinly sliced
RECIPE: The Fluffiest Matzah Balls
3 eggs, separated, About 1/2 cup water or chicken stock, 1 to 1 1/2 cups matzah meal