Holiday Food

This week on the Market Report, Laura Avery talks with Robert Wemischner, professor of baking and pastry at Los Angeles Trade Technical College, about roasting figs with cream and sugar to create an easy Mother’s Day dessert.

This week on Good Food, Loteria Grill chef and owner Jimmy Shaw, prepares for Cinco de Mayo and discusses the tequila accompaniment – sangrita.

Sunday, May 5th is not just Cinco de Mayo. This year, it’s also Greek Easter. Cookbook author Diane Kochilas shares her recipe for the traditional Easter lamb soup which is “made apologetically of every manner of offal”.

I first posted this recipe in 2005.  It was the featured gefulte fish substitute at the Angeli Passover dinner for more than twenty years. But don’t just think of it as Jewish holiday food.  Pesce in Carpione comes from the Italian culinary tradition of agrodolce, sweet and sour, a remnant of times when vinegar was used to preserve food, not just for it’s in …

When I was teaching a Passover Cooking Class last week I realized how even the simplest of tips can push your pot roast from just okay (or even barely edible) to excellent.  Take a look at this video I did a couple years ago for The Jewish Federation to get an idea of how easy it really is.  Hint:  It’s all about the vinegar-sugar …

When I think about leaning back at a warm Passover seder, the singing growing louder as the night gets later and the customary four cups of wine get sipped, Passover is one of my favorite holidays. But right about now, in the days before the festival starts, I begin to fill with four cups of dread.
Starting Monday night, any type of bread – as …

Ever wonder how matzah gets made? Check out this video from The Jewish Daily Forward.

This week on the show, I tag along on a preschool field trip to Chabad’s Matzah Factory in West LA. It’s not a real factory, but a model bakery where, in the weeks before Passover, children learn how to make unleavened bread.
I have lots of experience eating matzah, but I’d …

This week on the Market Report, Laura Avery interviews Amelia Saltsman, author of The Santa Monica Farmers’ Market Cookbook about farmers market inspired Passover dishes. This year Amelia is making a vegetarian tzimmes with roasted carrots, sweet potatoes and dried plums. A tzimmes literally translates to “fuss” in Yiddish, but this dish is just the opposite. As Amelia says, “it couldn’t be easier.” This version …

It sure is nice to finally start getting into the holiday spirit. No, I’m not a late Christmastime bloomer. I’m talking about National Irish Coffee Week (this week) and the upcoming National Hot Buttered Rum Day on January 17.

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It being chestnut roasting season, I asked Albert Vera Jr. of Sorrento Italian Market in Culver City for a short primer.

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