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Jewish Journal

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Recipes

Say Cheese: Recipes for Shavuot

Judy Zeidler June 1, 2011

During Shavuot, it’s a custom to serve dairy foods, such as cheese blintzes, cheese noodle kugels, cheesecake and even ice cream. But have you wondered where this tradition comes from?

A Jewish food writer explores France

Jewish Journal December 1, 2010

Author and Jewish food connoisseur Joan Nathan may be best known for her award-winning cookbooks on Jewish cuisine in America and Israel. But long before any of those projects began, there was Paris.

O, Chanukah! Looking beyond latkes

Judy Zeidler November 23, 2010

When I was growing up in Los Angeles, the highlights of our Chanukah celebration included visiting with extended family — uncles, aunts and cousins — lighting the Chanukah candles and eagerly awaiting the platters of fried potato latkes. In our home, the potato latkes were served crisp and topped with sour cream, sugar or apple sauce. Most families have a favorite latke recipe that is made year after year. The real quandary is what to serve with the latkes. In planning a Chanukah dinner, it’s usually a good idea to keep the menu simple. The emphasis should be on foods that can be prepared in advance and will hold up if guests arrive late. Every year, our menu changes. One year, we served Cabbage Borscht With Short Ribs. Another year, it was beef brisket with prunes, almost like a tzimmes, in a wine sauce. It’s fun to serve something new during Chanukah to surprise the family.

Chanukah’s the time for lots of latkes

Judy Zeidler November 19, 2010

There is something special about Chanukah, a time when all of our children and grandchildren gather from across the country to celebrate the holiday, which begins this year at sundown on Dec. 1. Lighting the candles, followed by family meals, singing songs, exchanging gifts and playing the dreidel game all add up to quality family time. What makes Chanukah such a festive occasion? Perhaps it starts with the aroma of potato latkes permeating the house. The crispy golden pancakes frying in the kitchen have come to symbolize the Festival of Lights, when we celebrate the miracle of one day’s supply of consecrated olive oil that kept the Jerusalem Temple’s lamp burning for eight days.

Dip into honey for new year inspiration [RECIPES]

Judy Zeidler August 25, 2010

Rosh Hashanah, literally translated as head of the year, begins this year at sundown on Sept. 8, ushering in a 10-day period for reflection on the past year and making resolutions for the new one. It is a time when families come together for festive meals and where sweet foods are traditionally eaten, symbolizing hope for happiness and a sweet life in the coming year. In some homes, families follow the ancient custom of substituting sugar in salt shakers to be used during the holiday.

The Joys of Summer Fruit [RECIPES]

Judy Zeidler July 29, 2010

Whether you are taking a picnic to the beach, a local park or the Hollywood Bowl, desserts made from fresh fruits — peaches, apricots, plums, cherries and all kinds of berries — are a refreshing complement to your summer menu.

Rhapsodic Hungarian recipes

Jewish Journal May 17, 2010

Antonia Szenthe likes to read Jewish cookbooks such as "Spicy Eszter" Bodrogi\’s "Spice and Soul: Jewish Cooking Here and Now" and adapt the recipes to her family\’s taste. She also enjoys experimenting to adapt pork-laden traditional Hungarian recipes to kosher style.

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