Author Archives: Judy Zeidler

The movie “Julie and Julia” brought back great memories of how I met Julia Child in 1978 and how it resulted in adapting her bouillabaisse recipe for a kosher kitchen. I had just finished writing my first group of paperback … Continue reading →

Coming up with lunch ideas can be more challenging today than in years past. Some schools may elect to forbid peanut butter on campus if a student has a peanut allergy, which removes the old standby of peanut butter and … Continue reading →

During these difficult times, whether you are trying to make Passover a little less costly this year or looking for a way to spend less time in the kitchen, there’s a simple solution: a one-pot Passover dinner. All the traditional … Continue reading →

These days, my family has spread out, but as always, we will all be coming together for Chanukah, because no one wants to miss the Chanukah reunion dinner, our favorite family get-together. It is a time to catch up on … Continue reading →

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.  … Continue reading →

Akasha Richmond is a self-trained chef and artisan-style baker who has been catering events in the Los Angeles area for the past 20 years. A tall woman with dark hair and blue eyes, she bears a striking resemblance to Barbra … Continue reading →

The theme for our family Purim dinner this year will be blintzes, but the preparation will be a little different and will include ingredients that are symbolic for the holiday. The inspiration for the menu began when my daughter, Susan, … Continue reading →

Just back from Italy, I was inspired by the foods served at our favorite restaurants. My Chanukah menu this year is a travelogue of those culinary experiences. We devote Chanukah to our children and grandchildren, and many of the dishes … Continue reading →

I’ve bought meat from the same kosher butcher shop on Pico Boulevard in West Los Angeles for many years. But it wasn’t until recently that I asked G&K Kosher Meat owner Herschel Berengut, 58, about the Passover dishes he prepares … Continue reading →

A bridal shower is one of the most joyous parties you can possibly give, and the occasion calls for light, delicious festive foods.  This menu offers four of my personal favorite chicken salad recipes.  (For a smaller shower, you could … Continue reading →

January 10, 2005 For the past fifty years I have given cooking classes that include recipes for contemporary and traditional dishes, as well as menus for all the Jewish holidays.   It is always very rewarding when I receive calls from … Continue reading →

By JUDY ZEIDLER, Special to The Times Saturday night, the first night of Passover this year, will mark our 100th family Seder. When we were married just one year, my husband Marvin and I decided to observe the first two … Continue reading →

The Other Pie Crust Toppings aren’t the only versatile part of the pizza. By JUDY ZEIDLER, Special to The Times Pizza is described in one dictionary as a “baked, open-faced pie consisting of a thin layer of dough topped with … Continue reading →