Article & News
The lox blintz is a simple, spectacular roll-your-own brunch
When our kids were young, I often made them crepes for Sunday breakfast. Standing at the stove, pouring the batter into the hot pan, I explained that the first...
Hospitality is a jar of biscotti
A colleague comes over for a meeting. A neighbor pops by. Don’t ask, “Can I get you something?” Just put out these biscotti and mint tea, or water. Why?...
Crispy, tart Greek lemon potatoes
We went to Greece before the pandemic and ate many, many versions of lemon potatoes, patates lemonates. I researched many recipes, including this classic one from Diane Kochilas, the...
Fennel with ajo blanco and tahini
This dish from the IG/TikTok chef Sebastien combines the flavors of the cool, creamy Spanish soup ajo blanco with Middle Eastern tahini and classic French wine-braised fennel — and...
Dario Cecchini’s orange olive oil cake
When you stand facing the wall of bookcases lining the hallway to our bedroom, on the left you’ll see my cookbook collection—two floor-to-ceiling rows of built-in shelving. To the...
Fresh fava bean salad with mint and caprone
This is a simple salad that lets the spring crop of fresh fava beans shine. The standard recipe calls for pecorino cheese, which is made from sheep’s milk. I...
Fresh fava beans make a light, green springtime falafel
Fresh fava beans create crisp, soft and light falafel.
Warm, soft homemade matzo
Midway through Passover, I’m tired of eating matzo. Actually, I’m over it after my first bite of the usual, hard flour-and-water matzo at the seder. I quickly switch to...
Welcome to our Garden!
Through the miracle of QR codes, I’ve made this explainer for people stopping to take in the beauty of our front yard. When we bought this home 29 years ago,...
This Passover, try a big, glorious spring salad for the karpas
Instead of that sad leaf and salt water, use foraged and home-grown greens In the waning days of COVID-19, my wife and I held our Passover seder at a...
A New Leaf (With 3 Garden-Fresh Recipes)
Our home is getting almost insufferably sustainable. To the artichoke farm front yard, the flock of hens and two goats in the backyard, the Prius in the driveway, I...
Oh, Jerusalem, the Cookbook A Joan Nathan Review [With RECIPE]
The Jewish Journal’s Joan Nathan reviewed Yotam Ottolenghi and Sami Tamimi’s beautiful Jerusalem cookbook. When I first got hold of the book last year, I knew the dream reviewer would be...
Judy Zeidler, passionate purveyor of Jewish and Italian cooking, dies at 92
The best way to remember Judy Zeidler is through her recipes. Many years ago, I was searching the aisles of a restaurant supply store in Los Angeles when I...
Joan Nathan’s Jewish Cookbook: More Than Food
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. In January 2023, dozens of Joan Nathan’s family and friends...
Passover Teaches The Lost Art Of Xenophilia
This column originally appeared in the Jewish Journal, April 17, 2017. Reposted with permission. During the traditional liturgy of the Passover meal, the haggadah, we lift the matzo and...
Passover: Do You Know Your Family Story?
This column originally appeared in the Jewish Journal on March 21, 2013. Reposted with permission. Bruce Feiler mentions Passover only in passing in his new book, The Secrets of...
Canarino: The Herbal Tea Your Garden Makes
Paging through a vast, fun cookbook called Let’s Eat Italy, I came across a brief mention of canarino, an herb tea made with lemon peel and fresh bay leaves....
Turkish Stuffed Dried Eggplant (and Peppers)
Turkish stuffed dried eggplant is the perfect Purim food. I find new meaning — and something better than hamantaschen My wife, Rabbi Naomi Levy, gave a sermon that changed...
Jonathan Gold (1960-2018)
Jonathan Gold taught us all how to talk about restaurants. The best restaurant critic of his generation, and no one, since his death, has surpassed him. A kind, giving...
Aaron Eshman (1927-2024)
I have a picture of my dad, Aaron Eshman, above my desk. He’s smiling. That’s the image I keep in my mind in the kitchen. He loved food. Restaurants....
Anthony Bourdain (1956-2018)
I hear his voice in the kitchen, too. Anthony Bourdain was the best food writer of this century. When he disappeared from our TV screens, so did great food...
Julia Child (1912-2004)
I can hear the breathy, sing-songy voice of Julia Child as I cook. I watched her cooking shows from the time she first appeared on public television to the...
Good As (Jonathan) Gold
This essay originally appeared in the Jewish Journal. (Reposted with permission.) I give myself credit for very little in this world, but I will take it for discovering Jonathan...
Reed the Fishmonger: The Young Man And The Sea
Whatever the opposite of doomscrolling is, that’s how I feel when I come across Reed the Fishmonger. In his YouTube and Instagram posts, this young guy breaks down a...
Hug A Turkey
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. SANTA CLARITA, California — I’ve cooked turkeys. I’ve...