Welcome to the Forward’s collection of Jewish food recipes.
Welcome to the Forward’s collection of Jewish food recipes.
recipes
The Latest
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Recipes I’ve Taken Liberties With Roberta Greenberg’s Brisket
Photograph by Hathaway_M; Flickr Out of all the recipes in my cookbook, “The Brisket Book. A Love Story With Recipes” (Andrews McMeel), only one came with a blessing. It is the Temple Emanu-El Brisket from home cook Roberta Greenberg, the longtime assistant to the rabbis at this well-known New York synagogue. I found Ms. Greenberg’s…
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Recipes Recipe Redux: Temple Emanu-El Brisket 6.0
You’re reading the recipe below right — it’s full of strikeouts and add-ins that match the red-pen amendments the author made to the recipe in her own cookbook (above). After making the original at least 20 times, she feels she’s improved on what was already near-perfection. Photograph by Stephanie Pierson Serves 8 to 10 One…
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Recipes Temple Emanu-El Brisket: The Original
The recipe, as it appears in Stephanie Pierson’s “The Brisket Book.” The author has since revised it. Photograph by Stephanie Pierson Serves 8 to 10 One 4- to 5-pound beef brisket 2 teaspoons garlic powder 1 teaspoon paprika Kosher salt and freshly ground black pepper 4 large onions, peeled and cut into eighths Two 14-ounce…
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Recipes A Brisket Blessing
I saved the email Rabbi Posner sent me giving permission to use Roberta Greenberg’s Temple Emanu-El brisket recipe because it was so charming. It read: “You have my heart-felt blessing to use the recipe. I ran this, of course, by my wife, of 41 years. She said, “Davey…what about my recipe for “Steak Continental?” I…
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Recipes One-Spice Magic
Photograph by Liza Schoenfein Spices have the incredible potential to transform a simple dish, and you don’t need a mélange of them to create tremendous flavor. Add cumin to hummus; paprika to fish; or cinnamon to brisket and these foods take on a life of their own as a single spice works its magic. I…
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Recipes Paprika Chicken With Chickpeas and Zucchini
This savory dish proves the power of letting one spice do its job. Photograph by Liza Schoenfein Related 2 tablespoons extra-virgin olive oil 2 medium onions, peeled and roughly chopped 2 cups cooked or canned chickpeas, rinsed 1 heaping tablespoon paprika, plus more for sprinkling 1 small bunch of parsley, chopped 1 teaspoon flaky salt…
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Recipes Stuffed Quinces with Mint and Pomegranate
Photographs by Liza Schoenfein I had a wooden bowl of pale green pear-scented quinces on my kitchen counter all week. I wondered what I would do with them, and started flipping through my cookbooks, doing research. I’d already made quince paste this fall, and I liked the idea of taking my quinces in another direction….
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Recipes Holding a Vegan ‘Candle’ to Jewish Holiday Menu
Photography © 2014 by Jim Franco This is a sporadic column by personal chef Alix Wall, in which she evaluates a new cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. When “Vegan Holiday Cooking from Candle Café: Celebratory Menus and Recipes from New York’s…
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