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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.

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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Herb-Infused Oil and Vinegar

Recipe by Joshua Rosenstein

Herb-Infused Oil and Vinegar

With infused oils it is important to only use well-dried herbs. Fresh garlic, peppers or herbs can hold water, which can cause food safety problems, so for infused oils please choose only dried materials. Vinegars are so acidic that don’t have the same problems, but I still think dried herbs serve best for infusing and

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Green Tomato and Ginger Jam

Recipe by Joshua Rosenstein

Green Tomato and Ginger Jam

This is a great jam, almost a chutney, to serve with any kind of cheese, use as a rub on grilled meats or mushrooms or include in a brunch spread. The end of autumn is a good time to find lots of green tomatoes that will not ripen at farmers markets or in your garden. Photo

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