In response to a vote to ban toys from Happy Meals, an op-ed in the San Francisco Examiner in early November argued that it’s no biggie. The piece came from Karen Wells, vice president of nutrition and menu strategy for McDonald’s USA. She argues that the boxed meals – consisting mostly of processed foods with…
Tomorrow Joan Nathan?s delicious new book, ?Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France,? debuts. Nathan dug deep into the countryside and cities of France to unearth 200 wonderful recipes and the stories behind them. She talks with Forward Ingredients columnist Leah Koenig about her first food memories in Paris as a…
Tomorrow Joan Nathan’s delicious new book, “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France,” debuts. Nathan dug deep into the countryside and cities of France to unearth 200 wonderful recipes and the stories behind them. She talks with Forward Ingredients columnist Leah Koenig about her first food memories in Paris as a…
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.
Defining Israeli cuisine is tough work, as Forward Ingredients columnist Leah Koenig recently pointed out. But difficult or not, Israeli food culture is thriving, and the global gastro community is taking notice. Food & Wine, the influential American culinary monthly, named Israeli Yonatan Roshfeld a top “Rising-Star Chef” in its 2010 list of the 100…
So, this year marked my first Thanksgiving as a newly wed in New York. After all the amazing simcha of engagement parties, auf rufs (we had two), the wedding, and sheva brachot celebrations over the last month, a very small {quiet} Thanksgiving dinner with our downstairs neighbors seemed like a good way to detox. Maybe…
I grew up eating my mother’s American tabbouleh–starchy, lemon-doused bulgur salad. This was the 1980s, when many American Jews were incorporating “Israeli-style” foods into their culinary repertoire. But while my mom’s tabbouleh was delicious, I later discovered that it hardly resembled the authentic version, which features a higher ratio of painstakingly chopped fresh parsley and…
Blintzes are most often described in relation to other foods. They are “like pancakes” but thinner, “like Russian blini” except without the yeast, or “like crepes,” just folded a little differently. Still, blintzes are a delicacy all their own. Originally from the Ukraine, fillings like cheese, potato, and kasha were folded inside the blintz wrappers…
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