Welcome to the Forward’s collection of Jewish food recipes.
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Recipes Granola Baked Apples for Rosh Hashanah Breakfast
Here’s the thing about baked apples: They are kind of a terrible dessert. While certainly delicious, the homey, Jewish grandmother-approved confection lacks a certain gravitas needed to convince very full people to make room for a few bites of something more. They just can’t compete with a lineup of pies, cookies and cake. But here’s…
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Recipes Making Your Own Kosher Dills
There’s nothing like crunching into a kosher dill pickle in the heat of the summer. If you’re a pickle fan, you probably know which local deli has the best ones and which restaurant routinely sets a bowl of them on the table, even before you’ve even ordered. But have you ever made your own? With…
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Recipes Autumn Slaw With Beets, Carrots and Kohlrabi
Most Americans don’t know what to do with kohlrabi, a Martian spacecraft–lookalike tuber that offers a crisp nutlike flavor reminiscent of water chestnuts. In Israel, it is a popular addition to salads and pickled vegetable mixes. This is my cousin Michal Brayer’s favorite salad, and now one of mine, too. This refreshing magenta-and-orange slaw will…
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Recipes Apple, Pear and Concord Grape Galette
This free-form rustic autumn tart is mellow with the floral aromas of apples and juicy pears. Instead of raisins, use fresh Concord grapes to add a burst of color and flavor. Rye flour adds a dusky, earthy note to the pastry, perfect for autumn and winter baking. If you don’t have rye flour, whole wheat…
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Recipes ‘Back-Pocket’ Plum Cake for Holidays — or Anytime
As the Jewish holidays approach — especially if there’s a lot of entertaining in your future — it’s good to have a few quick, fail-safe, festive dishes in your repertoire. I call them back-pocket recipes. I have one for brisket (cover with tomatoes and onions; cook low and slow for 4 hours) and one for…
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Recipes Plum Cake With Lime and Rose
This simple, versatile recipe makes the most of summer plums. In the fall, consider swapping in apples and adding a sprinkle of cinnamon, replacing the rose water with vanilla and omitting the zest. This recipe was adapted from Marian Burros’ plum torte, published in the New York Times. I replaced the butter with oil to…
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Recipes Cooking the Classics From ‘A Treasure For My Daughter’
Classic cold beet borscht is one of the traditional Ashkenazi recipes featured in “A Treasure For My Daughter.” Read Jo Ann Gardner’s review of “A Treasure for My Daughter” . Make all of these dishes ahead of time, chill and serve. Schav, or sour grass, is a Russian recipe based on sorrel, a perennial green…
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Recipes Grilled Red Snapper With Watermelon and Jalapeño Salsa
This colorful dish from the new “Kosher Soul Food,” is light, summery and bursting with flavor. Read: Serves 6 6 (5-6 ounces) red snapper fillets 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon freshly ground pepper 1 teaspoon kosher salt 4-5 teaspoon extra virgin olive oil 2 cups chopped seedless…
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