Fruity, oaky and sugary; I taste blackberries, vanilla and sugar, lots of sugar; full-bodied, strong finish, and very sweet; horrible and, yet again, very sweet. That was the kosher wine tasting of yesteryear.
Just this week, at the Anti-Defamation League\’s (ADL) luncheon for combating hate, held at the Skirball Cultural Center, a reporter was told the luncheon was kosher and later found out it might not have been.
To go kosher or not to go kosher — it doesn\’t seem to be a major question for Jewish organizations here in Los Angeles.
\”Don\’t Get \’Mad,\’ Get Kosher. Kosher Meat Is Safe,\” reads an enormous red-and-yellow banner hanging in front of Santa Monica Glatt Market on Santa Monica Boulevard near Sawtelle Boulevard.
Well, maybe not completely safe, but certainly safer from mad cow disease.
There was a time when a half-moon K on a carton of cottage cheese didn\’t mean much to someone who kept strictly kosher. Conventional wisdom held that the heksher (the kosher symbol) was not all that reliable.
Today, things are changing at Kosher Overseers (KO), which supervises about 1,000 companies worldwide and has its bulging K on more than 1 million products.
Rome is a layer cake of culinary civilizations. For centuries Jewish specialties have formed the core of the Roman culinary repertoire including Carciofi alla Romana (artichokes braised in white wine and olive oil), Gnocchi di Semolino alla Romana (semolina gnocchi with butter and cheese), Aliciotti con l\’Indivia (baked anchovy and endives) and Lattughe Farcite (stuffed lettuce with olives and anchovies).
Jews first came to Rome in large numbers as prisoners following the annexation of their lands by general Pompey the Great in the first century B.C.E. The Roman Jewish community flourished under prince Herod Agrippa II, who moved from Judea to Rome with his entourage after Emperor Titus\’ destruction of Jerusalem (70 C.E.).
\”The Jewish Kitchen: Recipes and Stories from Around the World\” by Clarissa Hyman (Interlink Books, $29.95)
Clarissa Hyman\’s new cookbook, \”The Jewish Kitchen,\” is alive with miracles — stories of Jewish life and war-torn Jewish communities, bringing with them their glorious history, rich culture and a cuisine passed through the generations, itself a story of miraculous survival.
This award-winning author crisscrossed the globe, visiting eight families in nine months, recording their stories and recipes.
Yom Kippur, the Jewish Day of Atonement, is a time when Jews are required to fast for 24 hours. At the end of this period, family and friends gather for the traditional break-the-fast meal.
This year at the conclusion of services our family and friends will arrive at our home at various times, since they are coming from synagogues that stretch from San Fernando Valley to West Los Angeles.
The transition from fasting to feasting should be a gradual one. Light, simple food is best. These two quick recipes are perfect for the holiday. Just add a few side dishes to complete the menu.
Reading "A Fistful of Lentils" is like wandering through a family album. Instead of food photos you find dozens of family portraits, touching stories and the fascinating history of a rich and unique culture.
As most people know, challah is the braided egg-rich loaf of bread that we traditionally eat on the Sabbath and holidays — two loaves of challah at each of the three Shabbat meals.
Middle Easterners turn to the more exotic, like dates, quinces or pomegranates during the High Holidays. So if you\’re looking for some unique recipes this High Holiday season, you might want to turn to Faye Levy\’s latest cookbook, \”Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible\” (HarperCollins, $29.95).
