Tag: Cooking

Brave-ish’s Lisa Niver & Banana Chocolate Chip Muffins

Brave-ish’s Lisa Niver & Banana Chocolate Chip Muffins

Food and travel go hand in hand.

“The thing most people reference when they come back from traveling is the great food experiences that they’ve had,” travel writer and Jewish Journal blogger Lisa Niver, author of “Brave-ish: One Breakup, Six Continents, and Feeling Fearless After Fifty,” says. “One of the best things to do besides try new food is to try new food with someone … It makes a big impression because it impacts so many of your senses.”

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Kugels & Collards with Lyssa Kligman & Rachel Gordin Barnett

Kugels & Collards with Lyssa Kligman & Rachel Gordin Barnett

Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina,” by Rachel Gordin Barnett and Lyssa Kligman Harvey, explores the very personal history, along with the ingredients, that make Southern Jewish food so special.

“A lot of people seem to be surprised by the Southern Jewish table, so we want to introduce that to a wider audience,” Barnett explains.

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Dawn Lerman, My Fat Dad & Thumb-Print Cookies

Dawn Lerman, My Fat Dad & Thumb-Print Cookies

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.”

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Wellness to Wonderful & The Nine Pillars

Wellness to Wonderful & The Nine Pillars

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.

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Spice Expert Debbie Kornberg & Chicken Shawarma

Spice Expert Debbie Kornberg & Chicken Shawarma

“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.

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MAZON’s Abby J Leibman & Pizza in a Pot

MAZON’s Abby J Leibman & Pizza in a Pot

“[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.

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Shemesh Farm’s Nicky Pitman & Spaghetti Squash Recipe

Shemesh Farm’s Nicky Pitman & Spaghetti Squash Recipe

“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.

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Great American Recipe Winner Brad Mahlof, Chraime & Couscous

Great American Recipe Winner Brad Mahlof, Chraime & Couscous

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.

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Spice King Lior Lev Sercarz & Hummus Tahina Recipe

Spice King Lior Lev Sercarz & Hummus Tahina Recipe

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.

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“52 Shabbats” Faith Kramer & Fruit and Salad Rolls

“52 Shabbats” Faith Kramer & Fruit and Salad Rolls

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.”

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