Welcome to the Forward’s collection of Jewish food recipes.
recipes
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Recipes Whole-Year Vegetable Soup
A vegetable soup thick with greens, potatoes, carrots and squash is a great recipe for the winter holidays and, really, any time of year. Related Mushroom Barley Soup Butternut Squash Soup Parve Makes 2½ quarts 1 tablespoon olive or vegetable oil 1 cup onions, chopped 2 celery ribs, cut ¼ inch on the diagonal 4…
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Recipes Celebrating the Sacher Torte
The young Jewish man who created this beloved confection in 1832 couldn’t have imagined that Americans would one day celebrate National Sacher Torte Day. But we do. At just 16 years old, a Jewish cook’s apprentice named Franz Sacher revolutionized the pastry world with an impromptu creation that came to be known as the Sacher…
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Recipes The Best Jewish Cookbooks of 2015
Cookbooks make fantastic Hanukkah presents for the die-hard foodies, armchair chefs and aspiring gourmets in your life. To help you navigate the unusually crowded field of Jewish cookbooks that came out in 2015, we offer this roundup of our favorites. (For lack of a better organizational system, the list goes in chronological order of when…
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Recipes Brisket Tacos
Slows Bar B Q’s chef and pitmaster, Brian Perrone, recommends barbecued brisket over braised for this recipe, but says that “braised will work, too. I just wouldn’t go with a brisket braised in red wine.” Beer-braised brisket worked well when the Forward tested these tacos. We also decided to make a miniature version, perfect for…
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Recipes Deviled Eggs With Brisket and Pickles
This is a great trick when you have some leftover brisket. If you have a little sauce or pan juice from the brisket, add it to the meat; then warm in the microwave before you top the eggs. They will be even tastier. Related Brisket Sliders With Slaw Brisket Tacos Brisket Tots Fried Brisket Kreplach…
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Recipes Brisket Tots
One more reason why bar snacks are cool and brisket is hot. A recent New York Times rave says it all: At , chef Jesse Schenker’s “finger-beckoning…brisket tots have become such a category killer that he’s going through 200 pounds of brisket each week and has hired two people in the kitchen who do nothing…
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Recipes Fried Brisket Kreplach
Traditionally boiled and served in soup, kreplach can also be fried and eaten as finger food… say, your next Hanukkah party. My neighbor, Lois Baron, gave me a version of this recipe, which calls for roasting and braising a beef brisket. When I told her I intended to give it a shot using leftover pot…
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Recipes A Latke Alternative With an Italian Accent
Fried chickpea fritters known as panelle are simple, versatile and easy to make ahead. What could be better for a Hanukkah party? Italians know how to fry. During the week I spent on a food-writing retreat at the in the center of Sicily last summer, I ate a dizzying array of foods that had swum…
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