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Jewish Journal

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cooking

Celebrating Sukkot, remembering Africa

Jewish Journal October 2, 2012

There’s a certain bittersweetness to the festival of Sukkot. On the one hand, it’s z’man simchateinu, the season of our rejoicing: In ancient Israel, it marked the end of the harvest season, the time when the storehouses were full of sustenance for the coming agricultural year, the time of thanksgiving. We celebrate that today with wonderful meals for friends and family in our own sukkahs — a time of warmth, conviviality, plenty.

A young chef’s guide to the Rosh Hashanah meal

Michael Israel September 5, 2012

Considering the history of the Jewish people, the fact that Jews are still celebrating the High Holy Days today is a miracle in itself. Strong traditions and lasting rituals have enabled Jews to survive the most threatening periods of history. With the freedoms we have as modern American Jews, it makes sense that we use these same traditions and rituals to enjoy holidays to the fullest. As a chef and registered foodie, the best way I know to relish in the upcoming holidays is by making really delicious food.

Karaite-style Passover recipes

Jewish Journal April 5, 2012

To make sure that dough does not rise, matzah should be put in the oven within 10 minutes of adding water.

Recipes to please the crowd and de-stress the chef

Jewish Journal April 4, 2012

Passover may be the mother of all kitchen yontifs — but stay cool, and don’t stress. Here are some of my favorite recipes from last Passover that you will love this Passover and all year.

Position yourself for Passover’s traditions

Judy Zeidler March 29, 2012

After many years of reciting the Passover story around our dining room table, we made a major change. My family decided to re-create the seders held long ago. According to the haggadah, when people live in freedom, they can eat in a reclining or relaxed manner.

Purim: Poppy seed pleasures

Judy Zeidler February 29, 2012

It all began with Queen Esther, the heroine of the Purim story, who became a vegan when she married King Ahasuerus and moved into the palace. She favored fruits, beans and grains in her diet, and legend has it that poppy seed pastries were her favorite.

Truckin’ with kosher eggrolls

Jewish Journal January 18, 2012

Jews have had a long and halcyon history with Chinese food. In many cities it’s tradition for Jews to spend Christmas at the movies, later eating at their favorite Chinese restaurant. So it’s no small feat that Los Angeles now has its first Jewnese food truck, and a kosher one at that.

Homemade falafel — A little taste of Israel

Jewish Journal November 17, 2011

Bring a bite of Israel home with delicious falafel sandwiches made with amazing Israeli food products easily found in your local grocery store. These are perfect to pack for lunch, grab as a light snack or serve as a main course for dinner. B’tayavon!

Giving thanks deliciously

Judy Zeidler October 21, 2011

Whether you call it Thanksgiving or Turkey Day, the holiday is a festive time for American Jewish families to enjoy the best of both heritages — hearty American food and an occasion to give thanks for blessings.

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