Welcome to the Forward’s collection of Jewish food recipes.
recipes
The Latest
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Recipes 5-Spice Stuffed Peppers
Stuffed vegetables are a tradition at Sukkot, symbolizing the hope for plenty during the harvest. Photographs by Liza Schoenfein Yields 8 stuffed peppers ½ onion, finely diced 1 tablespoon olive oil 2 cloves garlic, minced 1 pound ground beef ½ teaspoon salt Freshly ground black pepper ½ teaspoon dried oregano, crushed between your palms ½…
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Recipes A Manischewitz Cocktail: Now That’s Chutzpah!
A tart, refreshing, sophisticated cocktail designed to use up the post-holiday concord wine. Photograph by Liza Schoenfein The Chutzpah! Yields 1 cocktail 2 ounce concord wine such as Manischewitz 1 ounce orange juice 1 oz freshly squeezed lemon juice 1 ounce vodka 2-3 ounces dry sparkling wine such as prosecco or cava Slice of lemon,…
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Recipes New Year’s Balm
In this simple cocktail, sweet notes of apple and honey are tempered with tart lemon juice and a hint of rosemary — rumored to be one of Drambuie’s secret ingredients. Yields one cocktail 2½ ounces Drambuie 1 ounce apple cider 1 ounce vodka 1 ounce lemon juice 1 drop Angostura bitters 1 sprig of rosemary…
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Recipes Spiced Honey-Rosemary Roasted Nuts
These are the perfect accompaniment to a honey-laced New Year’s cocktail.* 3 tablespoons honey 1 tablespoon brown sugar 1 teaspoon dried rosemary 1/2 teaspoon salt ¼ teaspoon freshly ground black pepper 3 cups mixed raw nuts (such as walnuts, pecans, almonds and hazelnuts) Preheat the oven to 350° F. In a medium bowl, whisk honey…
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Recipes Ottolenghi’s Brussels Sprout Risotto
Photograph by Jonathan Lovekin © 2014 Serves 4 2 tablespoons unsalted butter 2 tablespoons olive oil 2 small onions, finely chopped (1 1/3 cup) 2 large cloves garlic, crushed 2 tablespoons thyme leaves 2 lemons, rind shaved in long strips from one, finely grated zest from the other 1½ cups Arborio or another risotto rice…
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Recipes Recipe: Ottolenghi’s Fig Salad With Radicchio and Hazelnuts
Photograph by Jonathan Lovekin © 2014 Serves 4 as a starter 2 small red onions (7 ounces) 3 tablespoons olive oil 1/3 cup hazelnuts, with skin 2 ounces radicchio leaves, roughly torn 1 1/3 cups basil leaves 1 1/3 cups watercress leaves 6 large ripe figs (10½ ounces) 1 tablespoon balsamic vinegar ¼ teaspoon ground…
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Recipes Recipe: Honey Cake for a Sweet New Year
Photograph by Ben Fink My fellow writer, talented friend and poet from Montreal, Marcy Goldman, is the authority on Jewish baking in Canada. She has developed the first honey cake I have ever loved, in good part because it is moist, flavorful and not too sweet. Special Equipment: Two stacked baking sheets and one 9-…
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Recipes Zucchini-and Feta Latkes for Summer
Growing up in a Venezuelan Jewish home opting out of nightly family dinners was never an option. But every once in a while, I wished it was. Surprisingly, it wasn’t that I wanted to watch the finale of American Idol which always happened to air during dinnertime or that I would have rather had dinner…
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