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Jewish Journal

Connect. Inform. Inspire.

Category

Food

Not a Minute’s Rest for Min the Dynamo

Jane Ulman May 18, 2006

Minerva \”Min\” Leonard doesn\’t have time for breakfast. She\’s too busy shopping for ingredients and preparing a salad bar luncheon for 80 people at Adat Ari El Sisterhood\’s weekly Multi-Interest Day. Or making 10 lokshen kugels for her friend\’s daughter\’s bat mitzvah. Or baking \”I can\’t even begin to tell you how many\” batches of cranberry and chocolate-chip mandelbread to bestow on friends, neighbors and an appreciative Jewish Journal reporter.

Bar/Bat Mitzvah – Author-Baker Rises to Bimah — at Last

Beverly Gray May 11, 2006

Joanne Rocklin is obsessed with food. On her 60th birthday, she began summarizing her life with the essentials: \”I love to cook. I love to eat\”. But it\’s her passion for writing that has enabled her to come to terms with her life and her faith.

Shopping for Jews? Clean Up on Aisle 5

Sue Fishkoff April 13, 2006

Margie Pomerantz and her fellow volunteers from Congregation Beth David, a nearby Conservative synagogue, were out looking for Jews. In a supermarket. Unaffiliated Jews, if possible, but they weren\’t being picky.

The Ultimate Taste Test

Judy Bart Kancigor April 6, 2006

While this was the third year for Kosher World, it was the first time the show joined with the ethnic and halal markets, under the umbrella of the World Ethnic Market.

PASSOVER: Yemenite Flavor at the Seder

Nili Goldstein April 6, 2006

Yemenite Jews in Israel live longer and healthier lives than other Israelis. Over the years, many researchers have attributed the Yemenite\’s good health to the simplicity of their cooking and their use of herbs and spices. Fenugreek, for example, a staple spice in our kitchens, has shown promise in research to treat diabetes and high cholesterol.

PASSOVER: Don’t Be a Slave to Tradition

Joel Haber April 6, 2006

Here was my dilemma when I came of age and began making my own seders: Should I maintain tradition even though I didn\’t have the same associations with these foods that my mother did? Since Passover celebrates freedom (another traditional name for the holiday is Zman Cheiruteinu, or The Time of Our Freedom), I wanted to express my freedom by making foods of my own choosing, rather than feeling bound by a menu that was \”traditional\” only due to its roots in Eastern European cuisine.

PASSOVER: Try to Avoid Asking the Fifth Question

Rabbi Stewart L. Vogel April 6, 2006

While there are only four questions posed in the haggadah, most seders struggle with the unasked fifth question, \”When are we going to eat?\” It is asked, not only by hungry children, but also by adults who feel disconnected to the rituals of their ancestors.

PASSOVER FOOD: Treats to Leaven Desire for Dessert

Judy Zeidler April 6, 2006

Something new for the holiday, use the charoset ingredients to make a Passover Fruit Cake filled with nuts and dried fruit that offers a tasty and a crunchy treat. It is similar to the Italian delicacy known as Panforte that originated in Sienna. The mixture is tossed together in a large bowl, spooned into parchment-lined baking pans, and baked for an hour and a half. The good news is that these loaves will easily keep for the eight days of the holiday.

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