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Jewish Journal

Connect. Inform. Inspire.

Category

Food

Rome’s Jewish Culinary Heritage

David D. Downie January 15, 2004

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.).

Think Global, Cook Local

Judy Bart Kancigor December 4, 2003

\”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.

Ease Out of the Yom Kippur Fast With Salmon and Potatoes

Judy Zeidler October 2, 2003

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.

Cooking Middle Eastern Memories

Judy Bart Kancigor September 25, 2003

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.

Kick Off the Year Rolling in Dough

Rivka Tal September 25, 2003

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.

Mizrachi Options to Liven the New Year

Judy Bart Kancigor September 18, 2003

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).

Slicing the Kosher Cheese Market

Gaby Wenig July 3, 2003

Compton company Anderson International Foods (AIF) is trying to carve out a portion of the kosher cheese market for itself.

McDonald’s to Fund Kosher Ed

Rachel Pomerance June 5, 2003

An Illinois court ruled May 20 that the world\’s most ubiquitous burger joint must sink $1 million into education about Judaism\’s kosher laws.

Book Helps ‘Design’ Delicious Simchas

Judy Bart Kancigor June 5, 2003

If Pesach signals the emergence of spring, with Shavuot, the season bursts forth in a riot of color and luscious flavors. \”Kosher by Design\” by Susie Fishbein, captures the beauty of every holiday with a feast for the eye as well as the palate.

A Pass-SOVA Tradition

Michael Aushenker April 17, 2003

Helping the needy is what SOVA (Hebrew for \”eat and be satisfied\”) has been doing since 1983, when Santa Monica deli owner Hy Altman and wife, Zucky, created the nonprofit organization.

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