Welcome to the Forward’s coverage of Jewish food, which draws influence from Israeli, Middle Eastern, Ashkenazi, Sephardic, Mizrahi, and Palestinian traditions, among others.
Food
The Latest
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Life The chef who blends kosher and soul talks Juneteenth, food as a form of resistance
Editor’s note: This article originally appeared in June, 2020. For chef and culinary historian Michael W. Twitty, studying the food of the past doesn’t just uncover what people used to eat; it reveals the stories they wanted to tell. “When you talk about people surviving to the next day or the next decade, what you’re…
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Yiddish World The 20 best Yiddish words for discussing 2020
Click to hear this article read aloud. The COVID-19 pandemic has brought us many challenges. But ironically, it’s also helped make 2020 a great year for learning Yiddish. The annual YIVO Yiddish summer program had so many registrants this summer — 60% more than last year — that administrators had to scramble to schedule more…
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Food Chefs share recipes for Sukkot, the outdoor holiday we need right now
By its very nature as a harvest festival, Sukkot is the Jewish holiday of our dreams, the one least affected by restrictions imposed by the coronavirus on this year’s observances. Whereas Rosh Hashanah and Yom Kippur found so many families sitting before computer screens attempting to follow services and share meals virtually, Sukkot promises the…
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Food Apple Bread
When apples are abundant in the fall, this bread makes a tasty and seasonal treat. For a heartier loaf, use all whole wheat flour, or experiment with half whole wheat and half all-purpose. Try the bread toasted for breakfast or as an after-school snack. Makes: 1 loaf Unsalted butter for pan 2 large eggs 1…
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Food Pumpkin Bread
This sweet yet hearty pumpkin bread, adapted from a recipe by Chef Brian Alberg, is delicious with breakfast, at teatime, or heated and topped with ice cream for dessert. Makes: 1 loaf 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan. 1 cup all-purpose flour ¾ cup rye flour 1 tablespoon ground cinnamon…
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Food Shawarma Stuffed Peppers With Tahini and Herbs
I’ve made these a couple of different ways: one with rice and one with cauliflower rice. Rice absorbs the juices and binds the filling together nicely while the filling in the cauliflower version stays a bit loose and juicy. Juicy Lucy. I personally prefer the texture of the rice version but the cauliflower version is…
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Food Confetti Vegetable and Goat Cheese Lasagna
Serves: 8 to 10 This large, colorful lasagna shows off the bounty of garden vegetables! Although it is a bit of a project, it is rewarding to make for a large party or potluck or even for a week’s worth of meals. It can also be cut up into sections after baking and cooling, wrapped…
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Food Moroccan Fish
It is most befitting that my fish chapter starts with my all time favorite fish recipe. Although my grandmother is mentioned many times throughout this book, no dish brings her memory flooding back to me like this one. Scooping up the sauce with a piece of challah while nudging a piece of the tender fish…
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