Category
dining
Stuffed: Thanksgiving on Hope Street
Rob Eshman
November 20, 2013
Last Sunday, my job was to make stuffing for 400 people. I said I’d do it because there’s a part of me that prefers to forget that it’s been 25 years since I was a caterer, and I assumed it would be as easy now as it was then.
Blending Persian, Jewish cuisine
Jewish Journal
June 26, 2013
Chef Louisa Shafia has been crossing culinary borders and bridging gastronomic gaps all her life. Shafia’s father, a Muslim from Iran, and her mother, an Askenazi Jew, raised a family around a very full dinner table laden with traditional Persian dishes right alongside the Jewish ones.
Save the self-pity, choices abound for Passover meals
Jewish Journal
March 26, 2013
For the many who feel overwhelmed by Passover because of the demands of cooking without leaven, a word or two: That should not be an obstacle.
Slice of Life: Cooking with pears
Jewish Journal
October 18, 2012
One of my favorite best childhood foodie memories was sharing the plate of sliced pears and cheese that my mom had waiting for me after a long day at grade school. I so loved the concept of sharing a healthy snack and continued the tradition with my boys.
The Jews, stuffed cabbage and Simchat Torah
Jewish Journal
October 8, 2012
It’s almost encoded in your Jewish DNA: How you make your stuffed cabbage all depends on where your grandmother came from.
Sunday at Kenny and Zuke’s Delicatessen
Rob Eshman
August 22, 2012
More than Jews have kept delis, the deli has kept the Jews.
Opinion: At the New Year, let’s give animals a new Jewish chance
Jewish Journal
August 14, 2012
Shortly after I became a vegan, around 20 years ago, I ordered my first “vegan option” at a Jewish organizational dinner. It arrived: a plateful of raw celery and carrot sticks arranged around a cup of something ranch dressing-ish that probably wasn’t even vegan.
Healthy, kosher hot lunches rare in L.A. Jewish schools
Jonah Lowenfeld
August 8, 2012
On a Thursday this past March, at around 11:40 a.m., the alluring scent of chicken schnitzel – freshly breaded and pan-fried — wafted through the parking lot of New Community Jewish High School (NCJHS) in West Hills.
Following the carp — the fish in gefilte — from lake to plate
Jonah Lowenfeld
March 29, 2012
Big fish, cheap fish; sport fish, gefilte fish. With apologies to Dr. Seuss, that’s a decent summary of the situation for carp today.
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