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My 10-year old daughter was helping me get ready for the upcoming holiday and offered to clean up the toy room. Later that evening she remarked to me that after cleaning it all up, the room was messy again from all the kids playing with the toys. She bemoaned the fact that she even cleaned up in the first place. I laughed, and explained to her that the same thing always happens to me, too. For example, I make delicious challah and food for Shabbos each week, and then it’s eaten all up – gone! – and I have to start all over. She smiled.
By the time Sukkot arrives, we are three weeks into nonstop Jewish holiday mode. Some people might be a little tired of cooking, and I don’t blame them one bit.
The Carnegie Deli, a New York City mecca for Jewish foods since 1937, will close at the end of the year.
Rosh Hashanah is around the corner, and many of Phoenix’s Jewish families are looking forward to coming together to ring in the New Year. But if your loved ones cannot make it home for the holiday, a Tucson-based business has a way for you to send the holiday to them.
When Susie Fishbein wrote her first “Kosher By Design” cookbook nearly 15 years ago, she saw an opening in the market for a book in the style of mainstream authors like Ina Garten and Martha Stewart.
Some people take great pride and pleasure in planning their Rosh Hashanah menus for weeks or months in advance, chugging away at kugels and cakes and soup to put in the freezer. I know my grandmother and Aunt Ruth both did their High Holidays cooking all summer so they would be “ready.”
Rosh Hashanah, the Jewish New Year, gives Jews a sense of change and new beginnings. One of the ways to signal that renewal and optimism is to engage our senses: We listen to the shofar, the clarion call of the season, and we eat symbolic foods, such as round challah (representing the cyclical nature of life) and enjoy the sweetness of apples dipped in honey.
BERLIN — In a corner of former East Berlin, where shabby, red brick buildings meet cobblestone streets, lies a new Promised Land.
NEW YORK — Kosher-observant Jews will, for the first time ever, be able to buy food at the New York State Fair this summer. And not just any food, but deep-fried matzah balls with ranch dressing.
I make chicken so often that my kids once told me we were all going to grow feathers and start clucking. But they never complained that it was the same old chicken because it never was. There are few foods as versatile as this worthy bird, so it was always easy for me to prepare it in a multitude of ways. Over the years, I learned that chicken dinner never has to be boring.
Scottsdale artist Deena Goldstein’s work will be on exhibit and available for purchase at Pita Jungle locations across the Valley for 15 months. Her exhibit debuted June 25 at the Pita Jungle at 7366 E. Shea Blvd., Scottsdale, and will move to other locations throughout the 15 months. Goldstein’s acrylic, multimedia, digital and salvage work ranges from the ethereal to landscapes and western art. She is currently a juried artist at Scottsdale’s online Xanadu gallery. Visit deenagoldstein.com to follow the exhibit.
Torah Day School of Phoenix is one of many Valley sites participating in Summer Lunch Buddies, an Arizona-based campaign to support the Summer Food Service Program (SFSP). SFSP is a federally funded child nutrition program that ensures nutritious free meals are available for children and teens 18 and younger while school is out of session. TDSP is located at 1118 W. Glendale Ave., Phoenix. Any child 18 years or younger may come to the facility 9:30-10:15 a.m. for breakfast or 11:30 a.m.-1:15 p.m. for lunch throughout the month of July and will be served a free kosher meal. Call 602-890-3011. Visit eatwellbewell.org/summerfood.
Summer is upon us. And that means swimsuits, summer camps, sticky temperatures — and food trucks.
You know Shavuot is coming when you begin to see cheesecakes everywhere. Countless variations in the bakeries and supermarkets. Endless numbers of recipes in the media. Cheesecake is the iconic Shavuot dessert, as sacrosanct as a Hanukkah latke or Passover matzah ball.
I’m a cheese and dairy fanatic. So for obvious reasons, my favorite holiday is Shavuot.
With Passover comes lots of cleaning, matzah eating and potato peeling. I know, I know – potatoes get a bad rap during Passover because they’re one of the seemingly few things we can eat (and therefore are made very frequently during these eight days). But I say don’t fight the potatoes. Embrace them! They’re cheap, they’re easy, everybody likes them and they really are delicious.
Chef and best-selling author Paula Shoyer offers recommendations that she guarantees will match the Passover culinary tradition while simultaneously enlivening your seder.
The crust requires 3 cups of three different kinds of groundnuts; if you do not have enough of one type, you can substitute another.
Even during Jewish holidays, when food is so abundant, it is possible to eat well.
Temple Kol Ami held its first brisket cook-off on March 20, which featured submissions from 14 contestants who competed for a $100 cash prize.
My love of Italian cuisine was honed at a very early age — there was no lack of Italian restaurants, pizzerias and bakeries. If I had to pick my favorite Italian pastry, it would be no contest — I am #teamcannoli all the way.
It’s that time of year, when bloggers and crazy Jewish women everywhere scramble to come up with unique variations of hamantaschen. And I am nothing if not a crazy Jewish woman.
Two years ago, my husband and I went on a food tour across Istanbul, and our guide was boasting about lahmacun, Turkish-style pizza, and how we couldn’t leave Turkey without trying it.
Award-winning cookbook author Amelia Saltsman will present a cooking demo and tasting at 6:30 p.m. Thursday, March 10, at Temple Chai, 4645 E. Marilyn Road, Phoenix. She will introduce a few recipes from her new cookbook, “The Seasonal Jewish Kitchen: A Fresh Take on Tradition,” and will be available to sign copies.
Award-winning cookbook author Amelia Saltsman will present a cooking demo and tasting at 6:30 p.m. Thursday, March 10, at Temple Chai, 4645 E. Marilyn Road, Phoenix. She will introduce a few recipes from her new cookbook, "The Seasonal Jewish Kitchen: A Fresh Take on Tradition," and will be available to sign copies.
HANOI, Vietnam — Shahar Lubin earned his culinary chops in Israel and, later the United States, cooking his way through more than 20 restaurants, starting at the age of 16.
ORLANDO, Fla. — As any religiously observant Jew knows, going on vacation can take a lot of work.
A “Healthy Indian Cooking” event, presented in partnership with Allstate Appliances, will be held 11 a.m.-2:30 p.m. Thursday, Feb. 4, at the Valley of the Sun Jewish Community Center, 12701 N. Scottsdale Road, Scottsdale.
Chabad of Phoenix will serve up an all-you-can-eat kosher Brazilian-style barbecue 7 p.m. Sunday, Jan. 17, at the synagogue, 2110 E. Lincoln Drive. Ribs, roast and chicken will be offered Brazilian churrasco-style.
The Temple Beth Shalom Chili Cook-Off and Fun Fest will be held noon-3 p.m. Sunday, Jan. 24, at the temple, 12202 N. 101st Ave., Sun City. The event will include lunch, games, music, clowns and a silent auction. Awards will be given in several categories.
Chef Andy Broder, along with travel consultant Judi Ziffrin Walker, will co-host a sailing of Regent Seven Seas Cruises from Stockholm to Copenhagen Sept. 5-12, 2016. Broder, who lives in Scottsdale runs the Kitchen Think blog at andyfood.com/blog. The cruise will include a number of cooking demonstrations.
Classic schnitzel – or chicken cutlets – is a dish that everyone loves, and any cook can master. Whether it’s the kind of meal you serve once a week, or once a year, it is simple, comforting and quite easy to throw together once you follow a few key steps.
Between the challah bake, the Shabbat Project and conferences in Washington, D.C., it's been a busy week.
Shabbat in Jerusalem was like no Shabbat I have ever experienced.
Valley residents Esther and Don Schon write about a program that two ex-IDF soldiers developed to help teach disadvantaged teens to surf and in turn to become surfing teachers for wounded warriors.