Recently we had guests over for dinner and the conversation turned to how to achieve the best backyard barbecue. Fortunately, several of the people were serious home chefs who love to cook. Two of our foodie friends, Lou and Stephen, got into a heated conversation about how they prepare meat or fish, how long it takes to fire up the barbecue, different spices to use, and the effort it takes…

Chef Brett Swartzman is a chef with passion. The Chicago native started working in his parents’ Jewish bakery when he was 10 years old, making bagels, muffins, cookies, challah and sandwiches. Chanukah was always a big celebration at his grandparents’ home. Coming from a big family, there was always a kids’ table, and because there were so many cousins, Swartzman sat there until he was 17 years old. But while…

ITALY TRIP – JUDY & MARVINO ZEIDLER – FRIDAY – OCTOBER 10, 2008 International Airpor LAX – Lufthansa – Friday – arrived 3pm – checked in – business lounge on 5th floor 3:30pm.  Boarded plane at 4:10pm & left at 4:30pm.  9 ½  hours to Frankfurt – SATURDAY – OCTOBER 11, 2008 – LOS ANGELES – CATANIA Arrived Frankfurt at 12:00 noon – got ride on cart to A14 – flight…

Butternut Squash Soup. Photos by Lynn Pelkey. Food preparation and styling by Judy Zeidler In some ways, I’m pretty traditional when it comes to my family’s Thanksgiving Day meal: I like to plan a lot of old-fashioned farmhouse food for the holiday.  Who doesn’t enjoy a handsome bronzed turkey with lots of stuffing, an appealing array of relishes and a lavish dessert buffet? We pour apple cider for the children, a robust…

It all began with Queen Esther, the heroine of the Purim story, who became a vegan when she married King Ahasuerus and moved into the palace. She favored fruits, beans and grains in her diet, and legend has it that poppy seed pastries were her favorite. Over time, I have developed desserts inspired by the traditional poppy seed hamantaschen that are served during Purim, and my family celebrates the holiday…