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."

Super Bowl Pizza

January 29, 2014, by

There are certain truths about the Super Bowl. There will be a winner, a looser and food. All the rest is commentary. While submarine sandwiches are great, chili is excellent and hot dogs are just super for my money, pizza is the way to go when you’re watching grown men pounding each other for bragging

Cooking with Carrots

January 22, 2014, by

When my son was in 3rd grade, he read a story called Bunnicula- A Rabbit Tale of Mystery by James Howe. This was the story of a, wait for it, vampire rabbit, that drained all the juice/color out of the carrots he ate to the chagrin (and concern) of the other characters in the story. To say

Grapefruits Galore

January 16, 2014, by

It’s the time of year when I start to bemoan the fact that summer fruits are long gone, the fall apples and pears are going up in price, and the berries – well, unless I want to take out a second mortgage, they are not going to find themselves in my grocery basket. As I

Hearty One-Pot Dishes

January 7, 2014, by

Being told that snowmageddon was on its way, I felt like I needed to batten down the proverbial hatches and start cooking something “hearty” for the men folk. I’m thinking after they finish shoveling and snow blowing and repeating as necessary they might be a tad bit hungry. I received a gift of a great

Egg Rolls

December 24, 2013, by

I happen to really love egg rolls. I know, I can hear the jokes now, Jews and their Chinese food. Still I like making and eating them. I serve them every couple of weeks and my family thanks me for it. I became a fan of the dish as a child when my parents took

Coconut

December 24, 2013, by

The thing about coconut is that you either love it or hate it, and there doesn’t seem to be much middle ground. It used to be that coconut was that “exotic” ingredient that made its appearance only in a cake, candy bar or cookie. Sure, making macaroons (not the French kind, the Pesach kind) always

Winter Vegetables

December 18, 2013, by

Whoever said that white after Labor Day is a no obviously wasn’t referring to winter white root vegetables. Immediately, potatoes, cauliflower and onions come to mind. But how can we not include celeriac, turnips and parsnips into our list of OMG these are amazing and delicious foods that are actually good for you? Before I

Slice of Life: Pies and Tarts

November 21, 2013, by

The holiday dessert dilemma usually falls into the eat it with your fingers (cookies, fudge, candy) variety or the serve it by the slice assortment (cake or pie). I usually have an assortment of both but the most often requested dessert is the pie. I get at least 10 to 15 emails or phone calls

Thanksgivukkah Recipes

November 6, 2013, by

In case you didn’t notice, a new national holiday has been created this year. Thanksgivukkah is the day when latkes and turkey go hand in hand and pumpkin pie and chocolate coins and draydels compete for best dessert.  Every so often, our wandering Jewish calendar decides that Chanukah should begin in late November or early

Batches of Barley

October 24, 2013, by

See why this delicious little grain is more than just a sidekick to your mushroom and beef soup!