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 Smoked Watermelon Ham Is The Newest Kosher-Friendly Food Trend
This ham’s not kosher. But it’s not exactly treyf. That’s because the ruby-red, sweetly smoky ham at New York’s Ducks Eatery is a watermelon. As in, the fruit. The East Village eatery, which has built a fanatic following for experiments with plant-based foods, has been battling to keep up with demand for its new smoked…
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Food Nik Sharma Doesn’t Want To Talk About Tradition Anymore
Nik Sharma, who recently made it to the upper echelons of the food world by landing a profile on the front page of the New York Times’ food section, is a man well equipped to talk about immigrant food. When we contemplate the legacy of immigrant food, as Jews often do, we have to consider…
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Recipes Use Your Etrog After Sukkot For This Fragrant Eggplant Dish
I was sifting through the Kitāb al-ṭabīẖ, the oldest cookbook of the Iberian Peninsula, looking for highlights of Spanish-Jewish culinary heritage in the 13th-century Arabic recipes, when I realized that I had stumbled on a very unique one, prepared with an etrog: “Eggplant dish with saffron.” You might ask, “Why could it be special for…
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The Schmooze DId ‘Jewish Style’ Homemade Brisket Clinch New NAFTA Deal?
At the 11th hour, a delivery of homemade brisket by Rob Silver and his son to a meeting of Canadian authorities helped cinch the new NAFTA deal, the Financial Post reports. Silver is married to Katie Telford, chief of staff to Canadian Prime Minister Justin Trudeau. Silver, whom the Post called a “public affairs consultant”…
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Food What “Israeli Soul” Is Made Of: Trying Michael Solomonov’s New Cookbook
When I get Michael Solomonov, the James Beard Award-winning chef of Philadelphia’s Zahav, on the phone, my first question is, “What do you mean by Israeli soul?” I ask because we’re discussing the new cookbook he co-wrote with his business partner, Steven Cook, “Israeli Soul: Easy, Essential, Delicious.” The soul of Israeli cuisine, Solomonov and…
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Recipes Michael Solomonov’s 5-Minute Hummus With Quick Tehina Sauce
Makes about 4 cups (4 servings) For the Quick Tehina Sauce 1 garlic clove Juice of 1 lemon 1 (16-ounce) jar tahini 1 tablespoon kosher salt 1 teaspoon ground cumin 1 to 1½ cups ice water For the Hummus 2 (15-ounce) cans chickpeas, drained and rinsed Make the tehina sauce: Nick off a piece of…
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Food Chicago Gets New Israeli Restaurant ‘Galit’ — From A Cuban-Palestinian-Israeli Team
Chef Zach Engel is opening an Israeli restaurant in Chicago named “Galit,” named after his daughter, the Chicago Tribune reported. Formerly the culinary director of Alon Shaya’s Pomegranate Hospitality Group, Engel, along with his Cuban-Palestinian partner Andres Clavero, have set their sights on the Windy City. The menu will reflect the culinary heritages of both…
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Food Cashew Cheeses That Are Vegan — And Unbelievably Pareve
Call him the accidental kosher cheesemaker. Michael Schwarz was practicing intellectual-property law in New York City when a career change started nagging. “I just didn’t want to do it anymore,” he said. “And I started looking around for something that would take my fancy.” His revelation came in an unlikely venue – the supermarket. “At…
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