Growing up, Dawn Lerman, nutritionist and author of My Fat Dad: A Memoir of Food, Love, and Family, With Recipes, had a variety of food influences within her own family.
“Every memory from my childhood is attached to food,” Lerman says. “Whether they were good or bad, that is what I remember.”
Continue reading “Dawn Lerman, My Fat Dad & Thumb-Print Cookies”
In “Wellness to Wonderful: 9 Pillars for Living Healthier, Longer, and with Greater Joy,” authors Dr. Alona Pulde and Dr. Matthew Lederman, founders of WeHeal, offer a visionary approach to preventative medicine. Wellness starts with making a choice to be healthy, and taking action to get there.
“Matt and I really try [to] have that internal barometer … of how we’re doing and how we’re optimizing our health and well-being,” Pulde says.
Continue reading “Wellness to Wonderful & The Nine Pillars”
“Cooking should be a joy,” believes spice expert Debbie Kornberg. founder of Spice + Leaf and host of Spice it Up with Deb.
When asked what she wished people knew about spices, Kornberg said they can really add zip to a meal. It can take anything from a vegetable to a protein and elevate it to the next level.
“I believe I became a better cook by cooking with spices [and spice blends], and I think it can help most people,” Kornberg said.
Continue reading “Spice Expert Debbie Kornberg & Chicken Shawarma”
“[Food is] part of the culture of many human beings,” Abby J. Leibman, President and CEO of MAZON: A Jewish Response to Hunger, told the Journal. “It is not just a moment of fueling your body so you can keep going. It’s also a moment of fueling your soul.”
Food speaks to people in terms of their culture, history and family.
Continue reading “MAZON’s Abby J Leibman & Pizza in a Pot”
“There is something about being connected to nature that … makes the world a better place,” Shemesh Farms Director Nicky Pitman says. “The smells and the tastes and the sights of all the different plants that we grow are healing.”
A social enterprise, Shemesh Farms provides meaningful employment to people with diverse abilities and special needs.
Continue reading “Shemesh Farm’s Nicky Pitman & Spaghetti Squash Recipe”
When Brad Mahlof started sharing his love of cooking – and his heritage – via Instagram, he had no expectations of where it would lead. The New York-based real-estate developer is currently appearing – and crushing it! – on the second season of “The Great American Recipe” on PBS.
Continue reading “Great American Recipe Winner Brad Mahlof, Chraime & Couscous”
Want to elevate your cooking? Use great spices.
“It would be very sad for me to cook without spices,” says Spice King Lior Lev Sercarz, owner of La Boîte, author of A Middle Eastern Pantry, and co-founder of the Galilee Culinary Institute. “They bring a third dimension to your food.”
Spices are ingredients. Just as you would buy good produce and proteins, you need to seek out quality spices to incorporate into your cooking.
Continue reading “Spice King Lior Lev Sercarz & Hummus Tahina Recipe”
Faith Kramer loves the experience of cooking with others, as well as sharing meals.
“We all enjoy eating,” says Kramer, author of 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen. “You layer on the Jewish food symbolism and food history, and it becomes a very important event.”
Continue reading ““52 Shabbats” Faith Kramer & Fruit and Salad Rolls”
Chef Danny Corsun has combined cooking, teaching and Judaism to create an extraordinary platform. Culinary Judaics Academy (CJA) is a Netflix-esque platform, providing masterclasses for Jewish learning through cooking.
“It’s an out-of-the-box way of approaching spirituality and faith,” Corsun told the Journal. “It’s very experiential, very tactile.”
Continue reading “Culinary Judaics Academy’s Danny Corsun & One Pot Pasta”
Food is a bridge to connection.
“No matter what culture we come from [or] where we are in the world, we all eat,” said Michal Levison, speaker, cookbook author and founder of Seasoned Moments.
Food, food television and cooking is in a much different place than it was around 20 years ago, when “Hell’s Kitchen” came along. Smith, whose background is in producing sports, admits he was not a foodie when he started producing the show.
Continue reading “Michal Levison: Seasoned Moments & Easy Chicken Soup Recipe”