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Just add chocolate

I am serious about chocolate: dark, semisweet or bittersweet chocolate with at least 72 percent cocoa. None of that milk or, God forbid, white chocolate for me.

Wednesday 04/11/2018
Hail to kale
Posted: April 11, 2018

“Which kind of kale is better?” I asked the produce manager of the food store where I shop. I was holding curly kale (the most common variety) and lacinato kale (also called Tuscan or dinosaur kale).

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Wednesday 03/28/2018
Appetizers always a hit
Posted: March 28, 2018

By the time you get around to “the meal” after the matzah and charoses and egg and gefilte fish and chopped liver and the chicken soup, seriously, who wants more food?

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Wednesday 03/21/2018
A dinner for even the most finicky eater
Posted: March 21, 2018

We hosted a dinner guest last week who was on a complicated and restricted diet. He was undergoing a 30-day allergy testing period due to a variety of health issues and was unable to eat dairy, grain, acidic foods, eggs, sugar, most animal fats, fruit, alcohol, chilis or anything highly spiced.

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Wednesday 03/14/2018
Grain expectations
Posted: March 14, 2018

I’ve been playing around with whole grains lately and, prompted by an impulse buy at the farmers market when I saw a new merchant shivering in the rainy cold, I became the dubious owner of a bag of organic groats.

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Thursday 03/08/2018
Indian spice is nice in desserts
Posted: March 08, 2018

My book group prioritizes literature, food and wine more or less equally when we plan our monthly meetings. This month, we read the new Arundhati Roy book, “The Ministry of Utmost Happiness,” which is set in India.

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Wednesday 02/28/2018
Comfort food after a funeral
Posted: February 28, 2018

Sadly I’ve gone to several funerals lately. Fortunately, I didn’t lose a close relative or friend, but this gave me the chance to see the food, much of it homemade, people bring to shiva calls.

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The J’s milk + honey now offers kosher sit-down dinner service
Posted: February 28, 2018

How does a cocktail sound the next time you finish working out?

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Friday 02/23/2018
Former Suns star launches new Israeli line of Passover wine
Posted: February 23, 2018

Former Phoenix Suns star star Amar’e Stoudemire effused over his new line of kosher-for-Passover wines, grown and produced in Israel.

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Wednesday 02/21/2018
How to use the leftover stuff from your Super Bowl party
Posted: February 21, 2018

Like football fans the world over, we provisioned generously for Super Bowl Sunday. As a result, we have a surplus of things that we normally do not overstock, including a glut of beer, several slabs of cheddar cheese and a large jar of mustard.

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Wednesday 02/07/2018
A toast to toast
Posted: February 07, 2018

While toast might be the most commonly prepared food, it can be tricky.

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Wednesday 01/24/2018
Israel’s wine industry grows better with age
Posted: January 24, 2018

Israeli winemakers say that, just like the beverage they produce, their industry is growing better with age.

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Wednesday 01/17/2018
How to enjoy winter produce
Posted: January 17, 2018

As the January doldrums arrive, we crave hearty, warming meals. Soups roasts and stews abound, but these heavy dishes can make us feel sluggish and want to hibernate even more. I’m all for warming from within, but don’t forget the veggies.

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Wednesday 01/10/2018
Afternoon tea: elegant yet easy
Posted: January 10, 2018

There is nothing cozier than inviting friends for afternoon tea. It’s a stylish way to host book clubs, bridal showers and people who like chatting. Admittedly, tea rituals are more popular with women than with men.

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Wednesday 01/03/2018
One-dish meal
Posted: January 03, 2018

Chili is a true one-dish meal. It contains protein, vegetables, fiber and loads of flavor. But even the most Spartan of us likes a little variety on the table. With that in mind, I offer the following suggested accompaniments to a steaming bowl of chili:

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Chili, three ways
Posted: January 03, 2018

As Old Man Winter moves in for the next few months, I’ll be on the lookout for simple ways to stay warm. Chili in most any form does the trick.

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Wednesday 12/27/2017
Spotlight on cheese: beyond the cracker
Posted: December 27, 2017

Everyone loves a cheese plate.

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Toasting the New Year with kosher wine
Posted: December 27, 2017

When people think of a fancy evening party, they might picture a fine bottle of wine, but it probably isn't kosher.

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Wednesday 12/20/2017
Belly up to the (cookie) bar
Posted: December 20, 2017

As the baking season is upon us, I am attempting to streamline my recipes and techniques. This year, I have discovered the bar cookie.

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Wednesday 12/13/2017
Ricotta cheese adds a new twist on latkes
Posted: December 13, 2017

By the middle of Chanukah’s eight days, I’ve made traditional potato latkes at least twice, so I’m looking to stretch my imagination and the latke’s potential.

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Wednesday 12/06/2017
Traditional Israeli dishes: healthy, versatile, flavorful
Posted: December 06, 2017

When restaurateurs in the U.S. want to serve an authentic Israeli hummusiya, they go to Israeli chef and restaurateur Micha Moskovich.

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Wednesday 11/29/2017
Sweet Potato and Zucchini Latkes
Posted: November 29, 2017

Enjoy this twist on a traditional Chanukah dish.

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Wednesday 11/22/2017
Ginger-rific flavors for fall
Posted: November 22, 2017

I’ve been playing around a lot with ginger these days. This spicy root gives an energetic kick to food and has many health-giving properties besides.

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Wednesday 11/15/2017
Leftover turkey: beyond the sandwich
Posted: November 15, 2017

Following the Thanksgiving feast, many hosts will likely be left with a glut of turkey.

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Wednesday 11/01/2017
Ricotta cheese: super ingredient
Posted: November 01, 2017

I recently found myself holding a surplus of ricotta cheese in the fridge. My daughter had come home for fall break and requested a laundry list of local and homemade foods that she had been missing over the last six weeks.

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Wednesday 10/25/2017
Master of the chefs: the kosher culinary world’s unsung hero
Posted: October 25, 2017

Do you recall what you were eating in kosher restaurants 10 years ago? Had you tried sous-vide dishes? Homemade sausage? Fresh, cured gravlax made with only salt, sugar, peppercorns and dill? Shaved black truffles on fresh pasta, tossed with roasted porcini mushrooms? Fried chicken so crisp and tender that you’d almost swear it was soaked in buttermilk?

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In the Kitchen
Posted: October 25, 2017

I’ve never been one to celebrate Oktoberfest, the annual beer festival held every fall in Munich and many other places around the world. But my husband and son went apple picking in early October and afterward visited a brew pub. In addition to enjoying a swell lunch, they brought home a bunch of interesting beers.

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Wednesday 10/18/2017
An apple (or 10) a day keep the doldrums away
Posted: October 18, 2017

My husband and son recently reprised an annual fall ritual: apple-picking.

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Wednesday 10/04/2017
Brining: A quick way to flavor and tenderize the humble chicken breast
Posted: October 04, 2017

At dinner with friends one night, I was shocked when one of the foodies at the table ordered chicken.

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Wednesday 09/27/2017
Table settings, inventive game enliven festive gatherings
Posted: September 27, 2017

Food is always my focus when it comes to planning a get-together, and the holidays amplify that emphasis.

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Wednesday 09/20/2017
Local residents advocate vegan diet, Vegan Challenge
Posted: September 20, 2017

When Valley resident Helen Jaffa had open-heart surgery for an aortic aneurysm nine years ago, she knew she needed to do something big to improve her health. After years of pestering from her vegan daughter, Jaffa made the decision to go completely vegan, becoming part of a trend that’s on the rise.

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A Yom Kippur break-the-fast buffet
Posted: September 20, 2017

The general rule of a break-the-fast meal seems to be simple, relatively light and requiring minimal day-of preparation.

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Wednesday 09/13/2017
Simple meals for the grill
Posted: September 13, 2017

As fall fast approaches, we continue to enjoy time outdoors, and simpler, grilled meals are the order of the day. My family recently enjoyed a meal that was cooked 100 percent on the grill — even dessert — which meant minimal cleanup and no hot, steamy kitchen.

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Say hello to these unique Rosh Hashanah drinks
Posted: September 13, 2017

Tradition dictates a glass of champagne on the secular New Year. But what can give you a nice buzz to celebrate the Jewish New Year?

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