Monday, November 11, 2019 -
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The Jewish Cookbook tested: Black-Eyed Pea Stew

The cold weather came just in time. For about a month now — since Leah Koenig’s The Jewish Cookbook landed on my desk — I’d been planning on trying a new recipe...

Jewish culinary bible collects global flavors, techniques

soon as I saw the first recipe in this book I was hooked. Good friends of mine have a Passover tradition. As part of the karpas stage, they serve eggs that have been...

The perfect cheesecake is kosher for Passover

I seem to have landed on the perfect cheesecake recipe. Perfectly smooth, with nary even a hint of a crack on its glossy top. The catch? It’s a kosher-for-Passover...

Hamantaschen go savory

The ongoing and ever-intensifying foodie craze seems to be inspiring stranger and stranger twists on classic holiday treats. Let’s take hamantaschen, for example. Last...

Mashed potato pancakes — just in time for Chanukah

Don’t have a food processor? Too lazy or tired to get out the box grater? Then this recipe is for you. Mashed Potato Fritters — you get the fried potato goodness...

Cornbread Challah

Cornbread challah, tested

Ahead of Thanksgiving, this week’s IJN features several fall-themed recipes and an article about the Sephardic Jewish love of pumpkin. One of the recipes is Paula...

Surprise! It’s Thanksgiving time

It seems that Thanksgiving has taken a lot of people by surprise this year. Many people simply didn’t realize it was fast approaching. It all comes down to November 1...

Brunch in the sukkah

Food writer Megan Wolf has a great premise for this Sukkot: How about a few light, refreshing savory meals to counterbalance the sweetness of our Rosh Hashanah menus?...

Roast Duck, left, and Baked Apple Pudding with Pears, from German-Jewish Cookbook

German-Jewish Cookbook: A food anthropology

From IJN High Holiday Foods in the 1990s, my brother brought a cassette of Jewish humor home from school. One of the routines featured a heimish Jewish woman who was...

Carrot, Pomegranate & Barley Salad

Pomegranate-glazed carrot salad

Was this week’s weather trying to send a message — that it’s never too early to start Rosh Hashanah menu planning and cooking? The cool breezes have given way once...