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."
I’m not a huge fan of the meatball. Nor is anyone else in my immediate family. But when I got an email from a reader asking for a post-Yom Tov, had way too much meat but it’s still Shabbos so meat needs to be on the menu meatball appetizer, I thought, ok, challenge accepted and
Sometimes, when time is short at the end of the week I buy my challah. Please don’t judge me, I just run out of timeand it’s just, well, easier. Not necessarily tastier than homemade challah, just easier. Fast forward to the holidays and OMG I have to have sooooo many challahs to make and everyone
With so many great meals to serve this holiday season it stands to reason that you’re going to want some really special wine to enhance them. We’ve long ago passed the day when Mogen David was the standard for kosher wine. There are dozens of upscale and/or boutique wines that can hold their own against
In the midst of preparing for yontif there is one food item that (in my opinion) is almost always purchased and rarely homemade. I’m talking about apple sauce. Quite frankly, it’s just sad because the homemade applesauce is easy, easy, super easy to make and the taste is awesome. It’s that wonderful comfort food we
You know how when you were growing up there was always the popular girl or guy that has the almost-as-popular best friend or side kick? Well, that’s kind of how it is with the apple and the pear. This time of year, most everyone I know is trying their best to incorporate the apple (and
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
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
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
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
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.