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."
On Pesach we’re all looking for those new and different appetizers and entrees that aren’t the same old same old recycled bubbie-centric BORING ones we default to. To combat the unexciting with the interesting I suggest you look to the eggplant. Eggplant can actually add a sophisticated flavor to ho hum dishes (Pesach not withstanding)
Seeing as I write about food, I tend to get a lot of emails and letters from my reader with all kinds of foodie questions. Some readers are looking for recipes; others want help with a cooking dilemma (or disaster) while others have questions that they just gotta get the answers to. For the most
You can use regular or low-fat dairy products in these recipes, but be careful when substituting no-fat products in baking, as they contain a higher percentage of water and that can alter the final results significantly (as in, it won’t turn out the way you want it to).
I am not a food snob, but, if the only pepper you’ve ever used is the pre-ground stuff, your taste buds will thank you once they’ve tried the freshly ground stuff. The outer shell of the peppercorn seals in the pungent bite of its flavor. Freshly grinding your peppercorn cracks the outer shell and releases
Most Rum is made mostly from molasses, which is a cane sugar byproduct. The Caribbean is the epicenter of sugar cane production, so it stands to reason that virtually every island grouping produces its own unique blend of rum. Rums can run the gamut from very light-bodied with a subtle flavor to dark full-bodied with
Ah the rains of fall. The drenching, cold, wet, bone numbing weather that makes me long to curl up with a nice big dish of my favorite comfort food (macaroni and cheese) and let me forget, for a moment, that the rest of the world is putting up their storm windows. I was actually reminded
It’s that time of year when I’ve got to get a handle on cleaning up the plot of land I loosely call my garden. The tomato plants are pretty much picked clean and the peppers are gone (not that they were ever there to any great extent). My sunflowers are just a memory and the
Like many other well-loved comfort foods, rice pudding recipes have a long and delicious history. It’s believed to have originated, as a recipe, in the Middle East as a kind of porridge like dish made up of several indigenous grains. Rice puddings are a staple in many cuisines that have rice as a staple, usually
The old saying “you say tomato I say tomatoe” is never more true than in the foodie realm of stuffed dough pockets. In some cultures they’re called calzones, other empanadas or perhaps the word you prefer pierogi or in my world the bourekas. Basically we’re talking about an all in one hand held meal or
What is buttermilk? Does buttermilk contain butter? Inquiring minds want to know. So many people labor under the misconception that buttermilk is a buttery, high-fat milk-ly drink. Nope, surprise, surprise there is no butter in buttermilk. Rather this slightly sour liquid is what’s left over after the “butter” has been churned out of it. Old