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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."

Slice of Life: Hanukkah

December 9, 2015, by

Hanukkah has been in the house for the past week and we’re winding down (dare I say overloaded) on all manner of latkes (kale and kumquat anyone) and stuffed sprinkled and calorie laden sufganiyot. I say it’s time to step out of expected zone for the last nights of menorah madness and try a few

Recipes with Noodles

September 24, 2015, by

Created in China (not Italy, as most people believe) noodles were an integral part of the Chinese diet. There are several kinds of noodles in Chinese cuisine, mien noodles (egg), rice noodles, wheat noodles and bean noodles. In northern China, wheat noodle are eaten more regularly than rice or rice noodles. Rice noodles are considered

Dessert Pizza Recipes

September 24, 2015, by

You have 10 seconds; name your favorite pizza topping. If you said onion or peppers or even mushrooms you fall within about 85% of the rest of the population of America in your choice. However, if like me, you answered chocolate or M&Ms or even raspberries, you’re thinking outside the pizza box and dreaming about

Chocolate Chip Cookie Recipes

September 24, 2015, by

My tips for making the best of the best chocolate chip cookies are to always, always, always use real butter (did I mention always?) and to be sure it’s room temperature when you use it. Margarine doesn’t taste or cook the same. Second, always use more vanilla than you think you should. I always add

Recipes with Ginger

September 24, 2015, by

Ginger, the plant, is that aromatic, pungent and spicy herb that adds a special zest to stir fries, cakes, meats and fruits and vegetables. Available year round, ginger is the underground stem, or rhizome of the ginger plant. Ginger as a medicine has been with us since ancient times. This hearty, tasty and versatile plant

Cobb Salad Recipes

September 24, 2015, by

Having a huge salad for lunch or dinner is a good thing. All your nutrition and healthy stuff lumped together in one bowl topped with a nice vinaigrette or creamy ranch is just about (calories aside, of course) the best meal you can make. I am a big fan of the Cobb salad. The original

Cranberry Recipes

September 21, 2015, by

For anyone preparing to embark on the cranberry sauce making journey you should know that your basic cranberry sauce recipes contains only three ingredients: cranberries, water and a sugar/sweetener of some kind. The fun begins when you add your own personality to the recipe by tweaking and adding to the one or more of the

Iced Tea Recipes

September 21, 2015, by

Part of my spring “let’s fire up the grill and bring out patio furniture” cleaning ritual is getting the iced tea glasses and pitchers ready for the barbecues and outdoor meals that are on my entertaining horizon. Serving iced tea instead of soda (or pop for those of you with regional linguistic preferences) when the

Jalapeno Popper Recipes

September 21, 2015, by

Jalapeno Popper recipes are sort of self explanatory (and really easy to make) snacks. Simply put, you stuff a hollowed out jalapeno pepper with whatever delicious filling you like, cook it and pop it in your mouth, where your taste buds get a POP of favor. You can eat them fresh; you can grill them,

Recipes with Vinegar

September 21, 2015, by

I’ve come to believe that the oldest cooking ingredient known to man (besides manna) may just be vinegar. According to The Vinegar Institute (yes, there is a vinegar institute: Check it out at versitilevinegar.org), the use of vinegar can be traced back more than 10,000 years. In fact, flavored vinegars have around almost as long

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