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Jewish Journal

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Category

Food

Recreate, Update Bubbe’s Specialties

Linda Morel April 14, 2005

The first time Tina Wasserman prepared gefilte fish for Passover, it smelled up her whole house. The fish was past its prime, but it wasn\’t spoiled, so \”it didn\’t make my family sick,\” she said. But still, the experience was so horrifying that she didn\’t attempt to prepare gefilte fish again for many years. Since then, Wasserman, who is Reform Judaism Magazine\’s food columnist, has learned a thing or two about gefilte fish.

‘Homemade’ Mandelbrot Fit for a Seder

Judy Zeidler April 14, 2005

When I recently attended Kosher World at the L.A. Convention Center, I saw a wide selection of Passover foods. They presented many interesting new food products: sausages, nondairy ice cream, frozen pizza, burritos, pasta of all shapes and sizes, and large selection of kosher wines from all over the world.

Roll It, Pat It and Mark It With a ‘B’

Gabriella Gershenson April 7, 2005

For the birthdays of each of her grandchildren, Babulinka used to bake a krendel, a traditional Latvian cake in the shape of a B. The classic shape was really a figure eight; it just looked like a B to Babulinka\’s youngest grandchild, and so it became \”the B cake.\”

The cake isn\’t what most children might imagine for a birthday cake. After all, it has no frosting, no layers, and no candles. Krendel (pronounced kryen-dzel) is low and yeasty with a streusel topping, more like coffee cake or a babka.

Junk Food Tours for Gift Basket Ideas

Lisa Alcalay Klug March 17, 2005

The world of kosher junk food tours seems heaven-sent for Purim. Some of America\’s old-time favorites and a few newer arrivals offer factory tours and visits to megastores where you can taste kosher goodies and learn how they\’re made.

Yeladim

Abby Gilad March 3, 2005

Yeladim
This week\’s Torah portion, Vayakhel (meaning \”and he gathered\”), is about the community of Israelites building the Mishkan.
Why Not Pie?

Latkes Without End, Amen

Rob Eshman December 2, 2004

Latkes are a simple form of potato preparation, as potato dishes go. But simplicity in cooking, as the food writer Richard Olney wrote, is a complex thing. I have had rubbery latkes, starchy latkes, undercooked latkes and latkes so greasy that two of them could run a diesel engine for a week.

Create Festive Table in a Blue Mood

Linda Morel December 2, 2004

Following are pointers on livening up your Chanukah table from \”Kosher by Design\” by Susie Fishbein (Mesorah, 2003).

It’s All About the Olive Oil

Linda Morel December 2, 2004

While some food writers automatically push the same old latke and brisket menu at Chanukah, Susie Fishbein offers a lighter touch by mixing in Mediterranean fare. And although she tweaks culinary tradition, she honors it. Fishbein believes in presenting beautiful food in unique ways.

Applesauce Warms Holiday Celebration

Lisa J. Solomon December 2, 2004

On the day preceding the first night of Chanukah, I was too tired to make yet another trip to the grocery store for latke fixings, so we had warm bowls of soup, lit the Chanukah candles, and without much fanfare, my daughter opened her first present. But on the second day, I re-entered my kitchen and found one box of instant latke mix and a refrigerator drawer full of apples.

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