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
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Food Root Vegetable and Medjool Date Stew
Serves 6 to 8 Active Time: 30 minutes Total Time: 3 hours The Medjool dates in this wintery stew soak up the sauce but still hold their shape during cooking. I use white wine instead of red. It helps prevent the lighter-colored root vegetables from getting too dark (though if you use beets, you’ll have…
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Food Rosh Hashanah cooking during COVID — recipes & advice from food pros
The High Holidays herald new beginnings, ushered in on a wave of familiar rituals. We gather around fragrant tables laden with a combination of traditional and new foods. We recite blessings over candles, wine, and bread, and say one for a sweet New Year. We pass the challah and the honey. We celebrate, we pray,…
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News A Jewish chef brings kosher deli to Memphis — and thrives
The year 2020 has been a brutal one for the restaurant and catering industry — unless you happen to own a small, kosher catering company in Memphis, Tennessee. , Marisa Baggett, the Jewish founder of Zayde’s NYC Deli, enters her second high holiday season looking back on a year filled with struggle and who-would-have-thought-it success….
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Food Corn Risotto: One last bite of the summer that never was
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat The summer…
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News Hunger is the problem. David Hertz has a solution.
The Brazilian chef and activist David Hertz has been preparing for this pandemic long before it hit. When it did, the virus laid bare a lot of gaps in American society, but perhaps the harshest one is this: between those who can enjoy the time to make sourdough, cook meals with their family and plant…
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Food It’s OK to need your mom ( and her lemon squares)
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat After seven…
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Food Bone broth plus gelatin makes p’tcha, a hot weather Ashkenazi delight
In the midst of what was an unbearable heat wave in Los Angeles, I was struggling to figure what to eat that’s not just refreshing and cooling, but also interesting and nourishing. Enter p’tcha. Yes, this old-fashioned, queerly quivering meat jelly has become my go-to summer dish this year. P’tcha can go by many names…
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Food Danielle Renov’s new cookbook celebrates Sephardic and Askenazic food—just not raisins
There are 86 things Jerusalem-based, Long Island-born food blogger Danielle Renov wants you to know about her new kosher cookbook, “Peas Love & Carrots” — and about cooking in general. She lists them across two pages right up front, and like the book itself the list is highly practical and deeply personal — a combination…
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