Articles filed under Jewish

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  • Jewish families prepare for start of Hanukkah tonight Dec 16, 2014 5:30 AM
    Jewish families around the suburbs are preparing for the opening night of Hanukkah Tuesday night. The eight-day holiday is celebrated with dreidel games, gifts, lighting candles in the menorah and eating potato pancakes or latkes.

  • Smoky Sweet Potato Latkes Dec 16, 2014 6:01 AM
    Smoky Sweet Potao Latkes get baked, not fried, for a leaner Hanukkah dish.

  • Potato Knishes Dec 15, 2014 10:45 AM
    Knishes can be filled with a variety of ingredients, but potato knishes are quite popular.

  • Spring Matzo Ball Soup Apr 9, 2014 6:01 AM
    Spring Matzo Ball Soup gets a seasonal makeover.

  • Spiced Hazelnut Ingberlach Apr 9, 2014 6:01 AM
    Spiced Hazelnut Ingberlach is Jewish candy that you can make at home for Passover

  • Speedy Challah Muffin Spirals Sep 4, 2013 6:00 AM
    Speedy Challah Muffins Spirals

  • Baked Honey-Date Apples Sep 4, 2013 6:00 AM
    Baked Apples with Dates

  • Rosh Hashana comes early with fresh possibilities Sep 2, 2013 6:40 AM
    1 cups all-purpose flour, plus more for dusting the pan 1 cups white whole-wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoons cinnamon teaspoon ground nutmeg? 3 eggs 1 cup honey 1 cup vegetable oil 2 teaspoons vanilla extract 2 cups packed shredded zucchini (not peeled) 1 cup coarsely chopped medjool dates Set a rack in the center of the oven. Heat the oven to 350 degrees. Mist a bundt pan with baking spray. In medium bowl, whisk together both flours, the baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl, whisk the eggs until well beaten. Stir in the honey, oil and vanilla, then fold in the zucchini. Add dry ingredients and chopped dates to the zucchini mixture. Stir just until the dry ingredients are just moistened. Do not over mix. Pour the batter into the prepared bundt pan. Bake until a toothpick inserted at the center of the loaf comes out clean and dry, 50-60 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Serve warm or at room temperature. Serves 10. Nutrition values per serving: 510 calories, 24 g fat (2 g saturated), 71 g carbohydrates, 5 g fiber, 40 g sugar, 7 g protein, 55 mg cholesterol, 400 mg sodium. Laura Frankel, executive chef for Wolfgang Puck Kosher Catering, Chicago

  • Caramelized Onion, Eggplant And Heirloom Tomato Tart Sep 2, 2013 5:40 AM

  • Tortillas with Tomato-Mint Salsa and Guacamole Mar 20, 2013 6:00 AM
    Tortillas with Tomato-Mint Salsa

  • Matzo Toffee Bar Crunch Mar 20, 2013 6:00 AM
    Matzo Toffee Crunch

  • Braised Short Ribs in Homemade Duck Sauce Mar 19, 2013 6:00 AM
    Braised Short Ribs

  • Sweet-And-Tangy Barbecue Brisket Sliders Dec 12, 2012 6:36 AM
    Sweet and Tangy Barbecue Brisket Sliders

  • Gilded Chocolate-Dipped Hanukkah Pretzels Dec 5, 2012 12:38 PM
    Gilded Chocolate-Dipped Hanukkah Pretzel

  • Southwestern Latkes with Chipotle Yogurt Dec 5, 2012 5:54 AM
    Southwestern Latkes

  • Kasha Varnishkes Sep 12, 2012 8:00 AM
    Kasha Varnishkies

  • Grated Carrot Salad With Dates And Pistachios Sep 12, 2012 8:00 AM
    Grated Carrot Salad with Dates and Pistachios

  • Passover Potpie Apr 2, 2012 1:05 PM
    Passover Potpie

  • Old Fashioned Noodle Kugel with a Twist Feb 28, 2012 11:30 AM
    Old Fashion Noodle Kugel with a Twist: Roberta Fahey

  • Coffee and Porter Braised Brisket Dec 14, 2011 7:50 AM
    Coffee and Porter Braised Brisket

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