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."

Father’s Day

July 29, 2015, by

SLICE OF LIFE BY EILEEN GOLTZ Growing up the only time my dad cooked was when it was barbeque time. This is not to say that my dad was a good barbeque-er but rather, he was an enthusiastic barbequer who always surprised us with how he always managed to come within an inch of incinerating

Cold (Fruit) Soups

July 29, 2015, by

SLICE OF LIFE BY EILEEN GOLTZ Every year around this time I start getting calls for cold soups. Could be the 100+ temperatures we’re getting, could be the plethora of melons and berries that are so cheap it’s almost a crime not to buy them or even just because its summer and getting creative with

Slice of Life: Nuts by Eileen Goltz

January 22, 2015, by

We watch a lot of basketball and football in our house. Okay, to be truthful, I feed a lot of people who watch football and basketball in our house. There are the usual chips and dips and sandwiches but every now and then, when I’m feeling like I want to get a bit more creative I make candied

Slice of Life: Second-to-None Sides

January 7, 2015, by

More often than not the side dish can become the star of the meal. Whether you’re an empty nester or you’ve got your entire family scheduled to arrive in a couple of hours – these simple and scrumptious recipes are sure to be a hit. PASTRAMI BRUSSEL SPROUTS (meat) 6 slices of pastrami 2 lbs. Brussels

Slice of Life: Chicken Salad

December 24, 2014, by

This time of year there is always plenty of food to go around, in fact what kind of party would it be if there weren’t leftovers? Slices of turkey, chicken and even a bit of roast are sure to end up in everyone’s refrigerator. Turning leftovers into “planned-overs” is sort of a specialty of mine,

Slice of Life: “C” is for Chanukah Cookie

December 10, 2014, by

Chanukah and cookies are two words that always seem to go together (along with latkes and sufganyot, of course). We all have family favorites that, if not served, will cause a minor thermonuclear meltdown by those expecting them. While my chocolate chip cookies and mud bars never fail to make an appearance I try, every

Slice of Life: Mac & Cheese

December 4, 2014, by

Regardless of how old my kids get, mac & cheese is still one of the first things they want me to make when they are hungry. And to tell the truth, I kind of like it too. For most, mac & cheese is a “made from a box” kind of dish. While those pre-packaged, ready-made,

Slice of Life: Root, Root, Root for the Veggies

November 10, 2014, by

It’s a scientific fact that no matter how much food you make for your large family gatherings (Thanksgiving alert!) you’ll have too much. This anomaly is, of course, directly related to our constant application of the “law of company’s coming” theory. The theory states that no matter what we do, something will burn, we will

Slice of Life: Vive le French Toast

November 6, 2014, by

Jews have a habit of incorporating the foods of the counties they’ve found themselves in to accommodate the laws of kashruth. So it’s not surprising that many of the foods we eat have names associated with a specific country. However, many have absolutely nothing to do with the county tied to their name. Danish don’t

Slice of Life: Don’t Sell These Ribs Short

October 29, 2014, by

Like many, my family has cut down on red meat consumption. However, every now and then the need for beef overcomes my self-discipline I give in to my craving and head right for the ribs. No, I’m not talking about putting them in a cholent, but beef ribs as a standalone main course. Typically I

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