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Emily Paster

Articles

The Nosher: October 2018

The Nosher: October 2018

October 11, 2018 Leave a Comment

Savor the Season with Libyan Jewish Pumpkin Spread Original recipe for chershi ka'ara, a spicy pumpkin spread that is a specialty of Libyan Jews. …

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Plate Magazine: The Jewish Diaspora Issue, September 2018

Plate Magazine: The Jewish Diaspora Issue, September 2018

September 27, 2018 Leave a Comment

Dean and Maya Jankelowitz Meld Ashkenazi and Sephardic Cuisine at Jack's Wife Freda A profile of owners of the beloved all-day Greenwich Village …

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Plate Magazine: July 2017

Plate Magazine: July 2017

September 27, 2018 Leave a Comment

Cooking with Mise en Place That Can Kill You Feature online story about restaurant chefs with food allergies. The Culinary Institute of America …

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Plate Magazine: August 2018

Plate Magazine: August 2018

September 27, 2018 Leave a Comment

Jenn Louis Contemplates Life After Restaurants Profile of Portland chef Jenn Louis …

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Food 52: August 2017

Food 52: August 2017

September 26, 2018 Leave a Comment

The Nuances of Jewish Preserving A look the similarities and differences of preserving food between Jewish cultures. …

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The Nosher: July 2018

The Nosher: July 2018

September 25, 2018 Leave a Comment

This "Top Chef" is Bringing Upscale Israeli food to Chicago Review of Chef CJ Jacobson's new restaurant Aba in Chicago's West Loop neighborhood …

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The Nosher: July 2018

The Nosher: July 2018

September 25, 2018 Leave a Comment

Why This Israeli Ingredient is Showing Up Everywhere Article about the latest Middle Eastern ingredient to hit the mainstream: date syrup …

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The Nosher: May 2018

The Nosher: May 2018

September 25, 2018 Leave a Comment

Black Sesame: The Latest Food Trend to Try from Israel Is black tahini the new, well, black? …

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The Nosher: February 2018

The Nosher: February 2018

September 25, 2018 Leave a Comment

How Poppy Seeds Became the Chosen Flavor of Purim Article about the connection between Purim and poppy seeds including two original recipes - …

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The Nosher: January 2018

The Nosher: January 2018

September 25, 2018 Leave a Comment

You Can Thank Jews for that Orange You're Eating Article about the connection between Jews and the development of the citrus trade …

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The Nosher: January 2018

The Nosher: January 2018

September 25, 2018 Leave a Comment

A New Generation of Jewish Deli is Taking Over Chicago Reviews of several new Jewish delis in Chicago …

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The Nosher: December 2017

The Nosher: December 2017

September 24, 2018 Leave a Comment

Lemon Olive Oil Cake and other Creative Ways to Use Olive Oil this Hanukkah Ideas for Hanukkah foods incorporating olive oil including an original …

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Upcoming Events

Chicago Botanic Garden – March 14 at 9 am:(New class!) Do you own an air fryer—the trendy new kitchen appliance—but are worried that you are not getting the most out of it? Learn techniques to make your favorite fried foods healthier as well as how to whip up tasty and quick family meals. Recipes from Epic Air Fryer will include breakfast, appetizers, main courses, and desserts.
Tickets: $56/$70 non-members

 

Chicago Botanic Garden – April 5 at 11 am: Passover. Get inspired for Passover week with recipes from across the Jewish diaspora. You will learn to make a soup containing gondi, Persian Jews’ version of matzo balls made with ground chicken and chickpea flour; a North African-inspired chicken with almonds and dried fruit; and a dreamy flourless chocolate cake that comes from the Jewish community of Mexico City.

Tickets: $56 for members/$70 non-members.

Glenside Public Library – April 21 at 7 pm: Fermentation Demonstration

Learn how to lacto-ferment vegetables in a salt brine, creating an environment in which probiotics can flourish. Emily Paster will explain and demonstrate the how and why of lacto-fermentation, including the necessary salt-to-water brine ratio, the proper fermenting environment, and knowing when your fermented veggies are ready. FREE!

Chicago Botanic Garden – April 26 at 11 am: Spring Veggies

(New Class!) Discover how to shop for, store, and prepare seasonal vegetables like asparagus, peas, and fava beans. Learn how to make a spring risotto with asparagus, peas, and mint; pickled asparagus using water-bath canning; and a fava bean crostini.

Tickets: $56 members/$70 non-members

Chicago Botanic Garden – May 17 at 9 am: Jewish Dairy

New! For the Jewish holiday of Shavuot, the tradition is to eat foods containing dairy. Learn how to make authentic New York style cheesecake to be enjoyed with a seasonal fruit topping; cheese blintzes from Emily’s great-grandmother’s recipe; and pashtida, Israel’s version of a cheese and vegetable quiche.

Tickets: $56 members/$70 non-members

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