“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”
You may not normally think of a rabbi as a mixologist. However, Rabbi Avi Finegold has found a way to combine the two.
“Food and drink often go together, and I sort of morphed into this person that teaches people about Judaism using cocktails, whenever the occasion presents itself,” Finegold told the Journal. “And I have a lot of fun with it.”
Continue reading “Mixologist Rabbi Avi Finegold & How to Make Daiquiris”
“Be fearless in the kitchen,” said Judi Leib, creator of the Whisk in the Southern blog. “If you can read a recipe you can cook.”
A trained chef, Leib has combined her mom’s Southern roots (her mother’s family is from Georgia) with her Southern California upbringing for her own delicious spin.
Continue reading “Whisk in the Southern’s Judi Leib & Pound Cake Recipe”
Croissants vs Bagels by Robbie Samuels is not a cookbook. It’s a business book with a powerful food analogy. Samuels’ TEDx is called, “Hate networking? Stop bageling and be the croissant!”
“At a networking event or reception, people tend to stand in these clusters … that are impossible to break into; that’s the bagel,” Samuels said. “If someone in that circle shifts their body language to make space for others to join, it becomes more like a croissant.”
Continue reading “Author Robbie Samuels: “Croissants vs. Bagels””
Norma Zager, who is one of the Granny-judges on NBC’s “Baking It,” believes chocolate is like a basic black dress: “It goes with everything!”
There’s chocolate pizza, cocoa powder in your chili, the list goes on and on. Her favorite chocolate recipe? “Open up a candy bar, throw it in your mouth and eat it,” Zager said. “If it has almonds, that’s even better.”
Continue reading “Baker and Comedian Norma Zager, Baking It!”