Passover Cooking
Matthew Dorf
March 25, 1999
When Joan Nathan serves gefilte fish for Passover, she puts a carrot in the fish head.
For her, the reason is simple: That\’s the way her mother-in-law always did it.
Category
Food
A Woman’s Voice
Marlene Adler Marks
April 2, 1998
My Passover seder was once again acclaimed by one and all as the best ever. Good thing, too, since, as befits a holiday filled with questions, anxiety had dogged my every step — right until the last moment.
Marco Polo Redux
Rob Eshman
January 22, 1998
The affinity of Jews to Chinese food reaches its apotheosis in John Krich\’s \”Won Ton Lust: Adventures in Search of the World\’s Best Chinese Restaurant\” (Kodansha, $24). It\’s no outrageous stereotype to state that, as a people, American Jews seem to need a good Chinese meal to kick-start us into the week. It\’s nothing to be ashamed of;neither is it anything to take lightly.\n
The Chosen Beer
Rob Eshman
November 6, 1997
One day, a tall, youthful Stanford grad named Jeremy Cowan decidedthat it was time to chuck his career in computers and create the verything human society lacked most: a Jewish beer.
Back in Thyme
Rob Eshman
October 9, 1997
Israel\’s newest weapon in its battle for economic well-being andworldwide acceptance is a tall, thin New Yorker with a great lambrecipe.\n\nHer name is Rozanne Gold.
Honey History
Rob Eshman
September 25, 1997
In American Jewish cooking, honey reigns. Good thing: The variousfarmer\’s markets are reliable sources for excellent honeys.
Challah-palooza
Rob Eshman
September 18, 1997
At first glance, the round challahs of the High Holidays mightseem to be no more than the ritualized version of a GeneralMills-like strategy. How could a bread that is braided 11 months ofthe year suddenly taste different the month it is made round? Eggsare eggs, flour is flour, yeast is yeast, etc., right? But, somehow,the challahs of the High Holidays — domed crowns of golden dough,studded with raisins, sitting atop a holiday table like a princess\’pillow — do taste different.
A Jewish Cooking Primer
Tamara Liebman
September 18, 1997
Los Angelesbaker Mark Stark has taken the Greatest Hits of American Jewish Cookery and put them into a format that\’s so kid friendly, readers might be tempted to color in the pictures.
Food
Rob Eshman
September 11, 1997
Just one floor beneath the legendary Polo Lounge at the Beverly Hills Hotel, there\’s a large room that, for much of the week, remains locked. The chef has the key. So does the catering manager. But if they ever want to so much as crack open the door, they can\’t do so alone. First, they need the rabbi.
A Taste of Kosher L.A.
Naomi Pfefferman
September 4, 1997
Think kosher food, and you think blintzes, kishke, brisket, tsimmes, matzo balls, corned beef on rye.\n\nYou don\’t immediately think of fajitas, smoked-salmon quiche, turkey burgers with onion rings, rosemary-grilled breast of chicken with braised leeks and forest mushrooms, or flourless chocolate cake with raspberry sauce.
New Articles
This Is How You End a Song – a poem for Haazinu
Rick Lupert
October 4, 2024
UCLA Jewish Faculty Resilience Group Holds ‘Back to School’ Event
Aaron Bandler
October 4, 2024
Complaint: UW Failed to Address “Rampant” Antisemitism on Campus
Aaron Bandler
October 4, 2024
The Timid Retreats of the Dictator of Iran?
Hamid Enayat
October 4, 2024
Happy Healthy Holidays
Debra L. Eckerling
October 4, 2024
More news and opinions than at a Shabbat dinner, right in your inbox.