Recipe: Schnitzel strips with green tahini dip
Jewish Journal
February 2, 2016
Sports! I’m not really into them, but I absolutely love the Super Bowl. It’s a time for snacks, chips, dips, beer and 12-foot subs.
Category
Recipes
Recipe: Barley, chanterelle mushroom and pinot noir risotto
Jewish Journal
February 2, 2016
Some ancient grains get all the press. Quinoa, freekeh, and spelt are the darlings of the food world these days, especially in the United States — and rightfully so, since they were ignored for millennia.
Recipe: Sardinian tomatoes
Jewish Journal
February 2, 2016
Among the fish we consumed, sardines still top my list of favorite heart-healthy foods. Available in fresh and canned forms, these oily fish are chock-full of flavor and omega-3 fatty acids.
Tasty tequila cocktails to try
Jewish Journal
February 2, 2016
Tequila is experiencing a renaissance.
Tu B’Shevat: Celebrate with festive cookies
Judy Zeidler
January 21, 2016
Tu B’Shevat, known as the Jewish celebration of trees, falls on Jan. 25 this year, in the middle of winter, and marks the time when barren fruit trees begin to spring back to life.
Make food, not war
Jewish Journal
January 12, 2016
A month and a half ago, just in time for Christmas, Kattan, 38, a native Bethlehemite who studied cookery and hotel management in France, opened Hosh Al-Syrian Guesthouse.
Exotic and kosher
Jewish Journal
December 16, 2015
Balinese food offers a brand new treasure trove of previously undiscovered, delicious, kosher-style recipes and menu ideas.
Nacho latkes with creamy cheddar sauce
Jewish Journal
December 11, 2015
Spice up the original potato latke this holiday! Skewer bite sized potato latkes together with a layer of creamy nacho sauce served on top.
Sausage hash brown latkes
Jewish Journal
December 11, 2015
My favorite breakfast is a combination of eggs served with sausage and hash browns.
Waffle latkes with bite sized crispy chicken
Jewish Journal
December 10, 2015
Waffle Latkes with Bite Sized Crispy Chicken\n
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