Welcome to the Forward’s collection of Jewish food recipes.
Welcome to the Forward’s collection of Jewish food recipes.
Welcome to the Forward’s collection of Jewish food recipes.
Welcome to the Forward’s collection of Jewish food recipes.
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…
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…
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…
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…
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…
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….
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…
Photography © 2014 by Jim Franco Although this recipe is fairly labor-intensive, it is well worth the work. You may want to double the recipe since it disappears quickly from the table, and you may want to keep some for delicious leftovers. It is also best to make it the day before you’re planning to…
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