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 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.
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
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
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
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
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
Every so often I decide that I want to be a vegetarian. Not a ‘give up anything that even remotely resembles meat’ kind of vegetarian but rather, an ‘eliminate meat for a while’ vegetarian. The feeling only lasts a day or two but it’s usually during that time frame when I discover some really great
I had the most interesting conversation with my neighbor’s 4 year old granddaughter. She explained to me that during the Seder at her Zayde’s house you find the afikomen then you eat chocolate because, according to the book her zayde got her all about the a crazy Seder in outer space, when the Jews left
To celebrate what I hope will be the last little bit of snow this winter, I made a big ole pot of chili. The only thing I like better than a big bowl of chili is a big bowl of chili with a side of corn bread. Corn bread is simply a quick bread (one
When I was in cooking school those many many years ago I learned to value the power of the “sauce.” I was taught that there were five “mother” sauces. These five specific sauces were the basis of pretty much any and all sauce covered dishes in French cooking since cooking legend Auguste Escoffier simplified and