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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."


March 27, 2014, by

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

Fresh Herbs

March 27, 2014, by

Anytime I talk about spring and planting a garden my friends and family laugh hysterically, roll their eyes and pray for my poor plants whose fate is preordained. They know that no matter what I plant it will die. Guaranteed. I have a black thumb. That does not, of course, prevent me from trying, year

Pre-Pesach Cleaning Recipes

March 12, 2014, by

Right after Purim is the time of year when we make those momentous, wake-up-from-the-dead-of-winter, OMG-4-weeks-to-Pesach cleaning decisions. Truthfully, it’s not always about what to clean but rather what to keep and what to throw away. Nowhere is this dilemma more evident than when confronting the kitchen pantry. Save it, sell it or serve it before


March 5, 2014, by

Jews around the world- prepare to get your celebration mode in gear, it’s time for Purim! Head to your nearest synagogue, crank up your gregers and get ready to drown out the name of Haman while cheering on Esther and Mordechai. As a prerequisite to any and all Purim celebrations (and seudas), it’s time to


February 28, 2014, by

Salad is a big part of Pesach and I guess you could call me a lettuce peasant.  I like iceberg. I know- all you salad greens snobs are now rolling your eyes and thinking “seriously, this woman has a culinary degree and she likes iceberg lettuce?!” How 1950s. Well let me tell you, growing up

Savory Shallots

February 19, 2014, by

I wrote one simple column on leeks and within 24 hours of it being published, I received four emails asking why I had not written about shallots because they’re more interesting, tasty and fun than leeks. It seems that if you like leeks, you LOVE shallots. So, what exactly is a shallot you ask? A

Not Your Average PB&J

February 19, 2014, by

Admit it- there are times when all you really want to eat is a PB&J sandwich.  I know we all tend to relegate peanut butter and jelly to lunch boxes and the under 12 crowd but seriously, the average American child will eat close to 1,500 peanut butter and jelly sandwiches by the time they

Cooking with Leeks

February 5, 2014, by

While asparagus tends to be one of the most called upon vegetables during Pesach, sometimes the price and availability make them just one more of the tres tres tres expensive items we have to buy for the 8 day food fest of Passover. I say make the switch to leeks and you’ll be pleasantly surprised

Best Pesach Recipe Substitute List

February 5, 2014, by

At some point during Pesach preparations, we’ve all tried to convert a mainstream recipe into a Pesach one only to discover that we don’t have a clue as to what to substitute for a chometz ingredient. This panic moment is why I started compiling my COMPLETE LIST OF PESACH SUBSTITUTES. I’ve added some great new

Super Bowl Pizza

January 29, 2014, by

There are certain truths about the Super Bowl. There will be a winner, a loser and food. All the rest is commentary. While submarine sandwiches are great, chili is excellent and hot dogs are just super for my money, pizza is the way to go when you’re watching grown men pounding each other for bragging

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