Deconstructing the latke: A user’s guide
Jewish Journal
December 12, 2014
Latkes, doughnuts and fritters — in Jewish homes, everyone’s frying this month, much as we have been for the last 2,000 years or so.
Category
jewish
Make your Chanukah party one for the ages with these recipes
Judy Zeidler
December 5, 2014
Chanukah is not just for children, but usually they have most of the fun.
Celebrate Queen Esther with chocolate
Judy Zeidler
March 12, 2014
Queen Esther, the heroine of the Purim tale, was quite a woman.
Yeshiva boy to barbecue sauce master
Jewish Journal
November 21, 2013
On a Saturday evening in downtown Los Angeles, as the somewhat surreal hush started to descend on Broadway following the weekend daytime hustle, diners gathered around an open kitchen at Umamicatessen, the flagship outpost of the reigning champ of nouveau burger chains.
Eight chefs’ new Chanukah delights, one for each night
Judy Zeidler
November 21, 2013
This year, Chanukah and Thanksgiving coincide: Chanukah is celebrated for eight days by candle-lighting, gift exchanges and eating foods fried in oil, an ancient custom, commemorating a miraculous event at the Temple in Jerusalem, while the Thanksgiving meal reminds us of our American heritage.
High Holy Days Food: Welcoming new breaking-the-fast traditions
Jewish Journal
August 29, 2013
On Yom Kippur, after the day’s hard spiritual work is done, the break-the-fast meal poses its own challenges. An upside: No one is terribly picky about what they’re taking in after 24 hours of fasting.
Oh, it’s (latke) frying time again—but it doesn’t have to be
Jewish Journal
December 10, 2012
Gone are the days when the Chanukah holiday meant an eight-day binge fest of all things fried.
Recipe for marijuana cholent
Jewish Journal
November 12, 2012
Now that the states of Colorado and Washington have legalized the recreational use and commercial sale of marijuana for its residents 21 years or older, there are all sorts of way to get creative in incorporating the new legal substance with Jewish edibles. Here\’s a recipe for Happy Chulent that one seasoned \”cook\” shared with the JTA — he guarantees it will uplift your Shabbat spirits.
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.
The kreme de la kreme of kosher kooking mix it up
Lisa Armony
December 28, 2006
The first-ever national kosher cook-off is intended to demonstrate to consumers the flexibility, speed and convenience of kosher cooking, while showcasing the Manischewitz label.
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