Food

My congregation is having a big Purim Party on Sunday. They will need about 300 hamantaschen and I am bringing enough dough to make 2/3 of them.

I think it’s safe to say that most of us are pretty sick of winter at this point and if you’re lucky enough to live in a place where you don’t really experience winter, I envy you. This time of year is the one I like the least because despite knowing that spring is almost here, it just can’t come soon enough. We got a small taste of spring in Montreal last week but that was just a tease and we have since fallen back into cold winter weather. Yet, the one good thing about this time of year is the abundance of citrus that’s available.

The debate over the smoked meat of Montreal and the pastrami of New York continues to elicit strong opinions, with ardent supporters on each side. A quick search on Google reveals numerous magazine articles and blog posts comparing the two. However, I should mention from the outset that I’m not here to do that or say which one is better. I’ve never eaten pastrami (I do intend to rectify that on my next visit to New York) so a comparison of the two isn’t possible.

When you choose to purchase a jar of peanut butter with a hecksher on it or kosher chicken, you become one of the final elements in the long journey that the particular foodstuff undertook in order to be certified as kosher. It can be easy to take this process for granted when you are receiving these things in their final form, yet Kosher Nation by Sue Fishkoff highlights this process and provides an in depth look at the modern kosher food industry in the United States.

Although there are no specific dishes that have traditionally been prepared for Tu B’Shevat, the custom of serving dishes that contain fruits and nuts has emerged.

My inspiration for the dishes I write about on Eating Jewish come from a variety of places that range from the numerous cookbooks that I have around my apartment, articles concerning Jewish food in

If I had to choose one word to describe the last few weeks it would, without a doubt, be indulgence. Between my birthday celebrations and holiday celebrations, I’ve done quite a lot of feasting. Friends and family have fed me delicious meals and I’ve also had the opportunity to cook some fabulous food as well. Yet, as good as it all was, when thinking about what to make for dinner one night last week all I wanted was something healthy (some vegetables, please) but that was also hearty.

A quick read through the food sections of many newspapers and you’ll find a multitude of articles suggesting what to make for holiday (read, Christmas) meals. On the other hand, a read through Jewish newspapers, magazines and blogs leads one to find articles discussing the relationship between Jews and Chinese food that has long defined Christmas for many in the community.

I’ve never been particularly offended by the various cultural stereotypes of Jewish women that portray us being zaftig, food-loving mamalehs-in-the-making; as someone who falls perfectly

I can’t cook much beyond macaroni and cheese (I’m learning!), but I love a good cooking show. In fact, on nights that aren’t Wednesdays, it’s likely I’ll mention at least once that I wish “Top Chef” were on every evening; I love all iterations of it, including “Just Desserts,” “All-Stars,” and even the subpar “Masters.”