Welcome to the Forward’s collection of Jewish food recipes.
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Recipes Mafrum (Libyan Stuffed Vegetables)
The cooking traditions of the Middle Eastern countries as well as those along the Maghreb — the northern coast of Africa — all have stuffed vegetables in their repertoire. Jewish cuisine from these lands abounds with stuffed foods creating a hearty dish that is more reliant on the vegetable than on the expensive meat. Traditionally…
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Recipes Northern Italian Tortellini for Rosh Hashanah
Tortellini are traditionally made with veal, prosciutto and cheese. Since the combining of milk and meat and the use of pork products are forbidden according to Jewish dietary laws, this recipe features two meats and spices to create a flavorful stuffing for the delicious pillows of dough. Read: Make: Mafrum (Libyan Stuffed Vegetables) Traditionally, sealed…
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Recipes Leah Koenig’s Apple and Honey Granola
Rosh Hashanah is nearly here. Do you know where your apples and honey are? I certainly do. Honey is a perennial favorite, of course. And the moment I spot the first late-summer crop of apples at the farmer’s market, I swoop in, ready to make the most of apple and honey prime time. According to…
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Recipes A Tribute to Grandma’s Sweets for the New Year
Honey cake (above) and teiglach were the highlight of visits to an otherwise distant grandmother. Recipes are below. It would be dishonest to claim for myself those warm memories so rich in Yiddishkeit that are prominently featured in the familiar genre known as Jewish nostalgia. Like the writers of those stories and memoirs, I, too,…
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Recipes Fig Sorbet for Rosh Hashanah
Biting into a fresh fig in Sicily, the author found herself mumbling a shehecheyanu — and was inspired to create this refreshing dessert. Until recently, what little I knew about Sicily came from Sophia Petrillo’s stories on “The Golden Girls.” Spending a week at the Anna Tasca Lanza cooking school last June, though, gave me…
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Recipes Chilled Tea-Smoked Salmon
This salmon is soft and tender, unctuously rich on the inside — like “buttaah ”— and the outside is a little bit sweet and a little bit salty and a whole lotta delicious. The tea gives it a gentle but noticeable taste that makes a little bit of cooking and a whole lot of waiting…
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Recipes Sweet Potato, Carrot, Pineapple and Coconut Curry
Creamy and mild, this is Indian food that everyone—and I mean everyone—will love. One small warning—you should try to get fresh curry leaves and I know, it can be no mean feat. Indian and Asian stores often carry them in the refrigerator section. Dry curry leaves can be found at spice shops, specialty shops, in…
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Recipes Spicy Caramelized Shallot, Mango and Cilantro Chutney
This traditional cooked chutney is a versatile template. I’ve made it with pineapple, pears, apples and even apricots and peaches. In addition to salmon, this sauce is great with grilled chicken and any firm-fleshed white fish. For a fun appetizer, put a small piece of smoked salmon, a spoonful of the chutney and a small…
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