Devra Ferst
By Devra Ferst
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Food The Mixing Bowl: Yom Kippur Break Fast Ideas; Guss’s Pickle Shop for Sale, Israeli Beer
Epicurious gives us some “Yom Kippur Recipes and Menus” including ones for Yemenite holiday soup, plumb dumplings and some traditional Jewish fare. The LA Times explores different break fast traditions of Jews around the world. “A former army man’s boutique brewery may change the face of Israeli beer,” according to Haaretz Nikki Cascone, “Top Chef”…
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Food ‘Gourmet Quick Kitchen’ Misses the Mark for Most Cooks
It was a truly grim day for the food world when culinary magazine giant “Gourmet” closed last November. The magazine, which ran from 1941-2010 helped America understand food at their dinner table, at restaurants and abroad. So it was with excitement that I purchased the new “Gourmet Quick Kitchen” special edition magazine that debuted last…
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Food Rosh Hashanah Leftovers: Orange Challah French Toast
There are few things more wonderful for a creative cook than the challenge of figuring out how to repurpose leftovers well. Leftover roasted chicken adds protein to a spinach salad and rice from Monday can make Wednesday’s soup hearty. But thanks to the back-to-back scheduling of Rosh Hashanah and Shabbat this year, many of us…
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Food The Mixing Bowl: Last Minute Rosh Hashanah Ideas, Jew-maican Chicken and Egg Creams
The New York Daily News reports on ‘Jew-maican’ kosher jerk chicken at a local West Indian Day Parade. The Vivacious Babushka adds a recipe for the spiced meat. Serious Eats gets recommendations and recipes from Joan Nathan, author of “Jewish Holiday Cookbook” and Arthur “The Food Maven” Schwartz, for Rosh Hashanah dinner. Edible Manhattan traces…
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News Sugar and Spice
Every reality competition with judges has a “mean one.” Simon Cowell’s scathing remarks have made “American Idol” contestants, and even viewers, cry. And for the first couple of seasons of “Top Chef,” the Emmy Award-winning Bravo TV series now in its seventh season, which pits talented, young, fame-hungry chefs against one another in grueling culinary…
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Food The Mixing Bowl: Delicious Stories from the World of Jewish Food
Joan Nathan writes from Perpignan, France, where French Jewish traditions have melded with those from North Africa, in her New York Times Rosh Hashanah article. She gives readers a taste of the region’s holiday with recipes for Semolina pastries with dates, meat stuffed vegetables and Tunisian carrot salad. Nathan will also be answering questions about…
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Food Honoring Family Traditions: A Persian Rosh Hashanah Feast
This year the final iftar, or breakfast for Muslims who celebrate Ramadan, falls on the evening of the first day of Rosh Hashanah. Iftar culinary traditions vary widely, much like those for Rosh Hashanah, depending upon the community where it is celebrated and the local foods. Louisa Shafia, author of “Lucid Food: Cooking for an…
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Food Writing Jewish Recipes for Today’s Jewish Cooks with Leah Koenig
Forward Ingredients columnist, and founding editor of The Jew and The Carrot, Leah Koenig talks with us about creating and testing recipes for her upcoming cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen. Writing Recipes for Today’s Jewish Cooks from Jewish Forward on Vimeo.
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Yiddish בער קאָטלערמאַן געווינט די י. י. סיגאַל פּרעמיע פֿאַר זײַן בוך דערציילונגען „סאַמאָיעד“Ber Kotlerman wins J. I Segal award for his collection of stories, ‘Samoyed’
די העלדן אין דער זאַמלונג זענען אוקראַיִנער ייִדן וואָס לײַדן פֿון אַ שווער לעבן אָבער בלײַבן פֿאָרט לײַטיש.
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