Eileen Goltz

Eileen Goltz

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. Eileen’s has her own blog, "Cuisine by Eileen."

Don’t Sell These Cakes Short

September 8, 2014, by

Desserts are always a part of the holidays–not that we need them after the soup, fish, salad, sides, main course and challah. Still, dessert is, well, expected. So…cookies? Sure, always good but been there, done that. Sponge cake? Maybe but I’m sort of tired of it. Apple cake? Expected and BORING. Honey cake? Seriously, does

Slice of Life: Layered Salads

September 4, 2014, by

  Summer is over. Ok, not truly officially over but rather in a school has started, pools are closed and High Holiday items are showing up in grocery aisles kind of over. However, the temperature still hasn’t gotten the memo about dropping to a tolerablelevel and I’m still in wanting toeat cool meals without heating

Slice of Life: Zucchini

August 25, 2014, by

We must truly be living in an alternative universe this year because I planted (yes I know, I’ve been crowned the queen of all that dies in the garden 20 years running now) seeds for zucchini plants knowing they wouldn’t grow. Somehow despite my neglect, lack of rain, then too much rain, bunnies and a

Slice of Life: Gettin’ Figgy With It

July 14, 2014, by

Pick a fruit that gets almost no respect when it comes to the holiday table and you’d be hard pressed to find one less represented than the fig. Seriously, fresh figs are delicious and deserve to be front and center in the “you need to serve something different for the holidays” category. (Ten weeks till

Slice of Life: Sugar Rush

July 10, 2014, by

I’m standing in line at the local farmers market Friday morning trying to get some really fresh veggies and fruits for shabbos and I observed a woman who was obviously a bubbie watching a obviously overtired, overstimulated and downright cranky 2- to 3- year-old. While the child’s parents were debating the merits of green vs.

Slice of Life: What a Melon!

June 16, 2014, by

If my son were a southern belle he’d be having the vapors about now because he just discovered that his favorite fruit, the watermelon, is also a vegetable. Yes, this is the same mench who I’m trying to convince needs to sign up for Jdate, whose culinary light bulb moment when he was 16 was

Slice of Life: Bagel Topping Bonanza

June 11, 2014, by

A certain upcoming day for dads is the perfect occasion Dad to go big. Head out to the grocery and make a gourmet feast of bagels and the goodies that go with them. I’m proposing that a fun brunch with fruit, bagels and lots of different types of toppings followed up by an awesome gift

Slice of Life: Shavuot Salads Sure to Satisfy

May 27, 2014, by

Spring is officially here and I’ve officially gained more winter weight than I care discuss. I am now officially in salad mode. I’m searching for more than iceberg but less than a salad with full fat dressing and all the fixings. Many people believe that salad is the way to go for keeping the calories

Slice of Life: Milkshakes for Mom

May 8, 2014, by

ALERT ALERT ALERT to anyone who doesn’t have a TV, read a newspaper or have Internet access and seen the ads — Mother’s Day is this Sunday. OK, before you start getting frantic, don’t worry—all is not lost. I’ve got your back on this one. You can, of course, take your favorite mom, mom figure

Recipes from South of the Border

April 30, 2014, by

These slightly-different and fun appetizer and soup recipes below are my gifts to anyone wanting a festive Mexican feast.   CORN AND BLACK BEAN SALSA (pareve) 2 cans (15-1/4 ounces each) corn, drained 2 cans (15 ounces each) black beans, rinsed and drained 8 Roma tomatoes, chopped 1 small red onion, chopped 3/4 cup minced