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Joshua Rosenstein

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About the Author

Joshua RosensteinJoshua Rosenstein is a Baltimore-based foodie, farmer and farm-to-table cook and educator. He runs Edible Eden Baltimore Foodscapes, LLC, which designs, installs and maintains food gardens and edible landscaping for homeowners, businesses and schools. He gets most excited teaching people what to do with vegetables no one has ever heard of and creating exotic pickled products.

Pickled Hot Peppers

Recipe by Joshua Rosenstein

Pickled Hot Peppers

These can be made and canned for off-season enjoyment. Follow directions for safe food canning. This recipe is acidic and thus more forgiving of unsafe canning practices, but safe sterilization and process should always be followed when preserving foods nonetheless. You can also just make one jar using the recipe below and keep it in

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Homemade Pico de Gallo

Recipe by Joshua Rosenstein

Homemade <em>Pico de Gallo</em>

That tasty condiment you find on your tacos and served with chips at the local Mexican joint? It’s way easier to make than you think. Just a few bright and flavorful summer tomatoes and jalapeños, and you’re halfway there.

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Jujeh Kabab

Recipe by Joshua Rosenstein

<em>Jujeh Kabab</em>

Recipe courtesy of Rafi Hakimi, Panache Catering. My recent favorite shish kabob is the Persian jujeh kabab, made of chicken breast, onion and red pepper marinated in a mayonnaise, turmeric and lemon juice sauce, which keeps the chicken tender and succulent. Serve with luleh kababs and accompany with rice and some grilled cherry tomatoes and pearl

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Luleh Kabab

Recipe by Joshua Rosenstein

<em>Luleh Kabab</em>

Recipe courtesy of Rafi Hakimi, Panache Catering. Persian luleh kababs are made of ground beef and lamb with grated onion and then feature a hefty dose of sumac powder, which adds a sour, lemony note that offsets the sweetness of the grilling meat beautifully. Accompany with rice and some grilled cherry tomatoes and pearl onions.

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