Jewish Food

 

Easy Fried Sweets For Chanukah

 

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Ah, Hanukkah! It’s all about the fried, right?

Well, of course it’s about much more meaningful events, but when it comes to the food part, it’s all about the fried, to commemorate the oil found by the victorious Maccabees when they went to rededicate the Temple.


 

5 Things You Never Knew About Latkes

 

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Dedicated to the life and works of Gil Marks who shared this article with us last Chanukah in the Joy of Kosher with Jamie Geller magazine, may his memory be a blessing.

Judah Maccabee never saw a latke or a potato (or doughnut)… nor did medieval Jews.


 

Latkes That Just Happen To be Vegan and Gluten...

 

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Every year I try and come up with a new kind of latke.   I know I am not alone in this task, it seems all us foodie bloggers are doing the same, we can’t seem to leave well enough alone and like to find new spins on old classics.  There is always new inspiration too. New trendy flavors, new products and sometimes just new thoughts.

Growing up my mom would always make potato, zucchini and mixed vegetable as her latkes of choice.  She isn’t the type to use a recipe and they always came out great.  When I started making latkes, I am going to be honest, it took me some time to figure out how to get them just right.  Sometimes they wouldn’t really cook through to the middle and I was left with a raw potato taste and sometimes they didn’t stick together.  My first successful latke that my family loves actually comes from Joan Nathan.  Her thin crispy latkes use grated potatoes and eggs only, so they are also gluten free.  I found making them thin was the trick and I love the long strands of potato.  The recipe is so good I actually won a latke making contest quite a few years back.


 

Free 20 Recipe #WinnDixieKosher Chanukah Ebook

 

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4 Ways To Throw A Healthy and Easy Chanukah Party

 

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In my biggest, glossiest fantasies I imagine a very specific Chanukah party.

In this fantasy I’m calm and welcoming amidst all the cooking chaos.  (OK, I also want to be wearing my favorite clothes and the earrings my mother gave to me).

The menu: easy to prepare.
The food: gorgeous, delicious, healthy.


 

My 11 Latke Loves *Giveaway*

 

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Fried in oil and or dipped in chocolate are two of my general criteria for favorite foods.  Lucky me it’s Chanukah and there will be no shortage of fried in oil (dipped in chocolate) sweet and savory treats.  Here are my 11 latke loves:


 

The Secrets Behind Israeli Street Food

 

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Who hasn’t eaten a delicious dish at a restaurant or fast food counter and tried to replicate it at home?

When it comes to the replication of a dish from an elite restaurant, it is actually not as complicated as you might expect. Yes, it involves much preparation, buying special ingredients, but the cooking techniques, even if they look complicated, can be learned at any cooking school, through books, and even through online videos. Sometimes, chefs generously provide a pretty accurate recipe.


 

A New Very Flavorful Chicken Salad

 

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Making a fun mayonnaise is an easy way to perk up an old standby like chicken salad. Piri piri, sometimes called the African birdseye chili, is a chili pepper from the southern part of that continent and proud member of the hotter-than-heck family of peppers. My version is toned down considerably, with roasted poblanos. The dish offers a crunch from peanuts, often used in southern and central African cuisine, and a sweet bite of golden raisins, showing off a pinch of the complexity found in pan-Indian curries. And it’s all tucked in one delicious little sandwich.

Get my full recipe here.


 

Making a Kosher Reuben Sandwich

 

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Over the summer I read somewhere that the Reuben sandwich was one of the top 5 favorite sandwiches in this country. While the sandwich is associated with the Jewish deli and Jewish food, it must have been created when Kosher style came around. The traditional sandwich is inherently not kosher given that it combines meat, corned beed, and cheese, Swiss. That being said many kosher delis will serve it without the cheese and others have dressed it up, like Citron and Rose in Philadelphia, who makes an open faced lamb Reuben sans cheese.


 

The Best Stuffed Peppers With Variations

 

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Present a tray of multi colored stuffed peppers for an easy holiday dish that will surely elicit oohs and aahs. I am going to give you a few variations on this recipe that’s ready in 40 minutes: from start to serve.

Colors: Don’t stress on the colors – it’s just for presentation. Of course a green bell pepper is not as sweet as yellow, orange and red but after that consideration buy what’s on sale, available or pleasing to your eye.


 

The Search For The Real Yerushalmi Kugel

 

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I thought I knew what Yerushalmi Kugel was, a thin noodle kugel that was kind of peppery.  I am not a fan of the more classic sweet noodle kugel, but I have always liked this salty, peppery version.  I even made my version a while back with soba noodles, Soba Noodle Kugel.  This past Summer I was lucky to spend a few weeks in Israel and on my first Shabbat in Jerusalem I discovered the real Yerushalmi Kugel.

It was a remarkable site.  The kugel was maybe 2 feet in diameter and 2 feet high.  It was sliced up in layers and served piping hot.  It was a dark brown color and so I had to try it.  This kugel was sweet, but not too sweet in that it was more caramelized with a peppery accent.  It was really good and for the rest of the trip I wondered how to bring this recipe back to New York.


 

Fall 2014 Magazine Sneak Peek

 

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Cooking With Joy: Pastrami Fry Salad

 

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We love meat and we love salad- so this recipe was perfect for us! One of our new favorite things is Jacks Facon- its sooooooooooooooooooooo good! This salad would be great with Facon or any of your favorite deli fried to perfection.


 

Brisket Is Best When…

 

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…overcooked.  Really!  If you want that tender, soft, melt-in-your-mouth, fork tender, cuts like “butter” beef then brisket is your best friend, your baby, your #1.  Although in Israel it’s designated by the number #3 but that’s neither here nor there.  Most often we cookbook authors will end a brisket recipe with instructions to let it rest for at least 15 minutes before slicing against the grain and serving.  But really, there is a better way to do that and so much more.  Listen very closely to what I am writing and you are reading here:  No matter what the recipe tells you, mine included brisket is best when…


 

In the JOK Kitchen with Silk Road Vegetarian ...

 

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The Silk Road refers to the routes of trade along Central Asia, India and the Mediterranean.  Many of our Jewish ancestors worked along these routes dealing in the spice trade.  Dahlia Abraham-Klein takes us all on a culinary journey through her heritage in her new book.  After years of suffering health problems on a regular American diet, Dahlia went back to her roots and found that the foods of her ancestors could be easily made today.  Many are naturally vegan and gluten free and they changed her life.

The Silk Road Vegetarian is the culmination of Dahlia’s transformation and celebration of her family’s strong culinary roots along the Silk Road. With 120 vegan, vegetarian and/or gluten free recipes tweaked for the modern cook, the Silk Road Vegetarian has something for everyone.  Dahlia shares a lot of herself in this book, but we wanted to know a little more.  Here is what we learned from Dahlia plus a few recipes from the book you can try out.  And don’t forget to enter the giveaway to win your own copy.