Welcome to the Forward’s collection of Jewish food recipes.
recipes
The Latest
-
Recipes Honey and Schmaltz: Your Virtual Jewish Recipe Box
Sari Kamin It started with an artichoke. I was in Rome studying food and culture. The day before, I had eaten the best pasta of my life: a simple cacio e pepe sublimely balanced with pepper, cheese, and the most perfectly cooked al dente noodles. But it was a artichoke in the old Jewish ghetto…
-
Recipes Joan Nathan’s Italian Plum Tart
Sari Kamin I can never decide what I like better about this Alsatian and southern-German tart: the quetsches (similar to Italian Blue Plums, which are available for a short time in the fall) or the butter crust (called sablé in French and Mürbeteig in German ). On a recent trip to France, I learned a…
-
Recipes Pilaf with Kidney Beans and Carrots
Pilau Prep Time: 30 minutes plus 12 hours for soaking the beans and 1 hour for soaking the rice Cook Time: 2 hours plus 1 hour 30 minutes for the beans Serves 6 1 cup (200 g) dried red kidney beans 2 cups (450 g) brown basmati rice 3 cups (750 ml) boiling water 2½…
-
Recipes ‘The Forest Feast’: Mashed Beets With Sweet Potatoes and Apples
The mashed beets were another win, though there was a minor quibble or two with the recipe. Three beets are roasted along with one sweet potato and one apple, after being cubed, and then mashed with Greek yogurt and butter or olive oil, and topped with dried cherries, scallions, olive oil and sea salt. Beets…
-
Recipes ‘The Forest Feast’: Asparagus Tart with Brie
The tart is one of those that will get oohs and aahs at a dinner party; it’s not only beautiful and delicious, but also incredibly rich — perhaps why Gleeson serves it an appetizer. My one fear was that the pine nuts might burn being in the oven as long as it took to cook…
-
Recipes ‘The Forest Feast’: Kale Caesar Salad With Polenta Croutons
Another day, another kale salad. But no. The chiffonade kale is tossed with grated parmesan, pine nuts and store-bought polenta cubes that are fried in olive oil until crispy. The dressing blends Greek yogurt, olive oil, Dijon mustard, and garlic. One dining companion said the polenta croutons were like little delicious surprises. Dressing: In a…
-
Recipes Passover Recipe: How To Cook Like a Turk
There’s a good reason we only eat Kalli’ah once a year. The Turkish inspired beef, eggs and potato dish is not for the faint of heart. Seriously, if you have high cholesterol, just stop reading now. But if you enjoy the succulent rich taste of confit, this is the perfect Passover dish for you. This…
-
Recipes Roman Holiday: Pizzarelle Con Miele
Pizzarelle Con Miele are a classic Roman Jewish Passover cookie. Read about how Alyssa Shelasky learned to make the recipe while living in Rome here. Inspired by Edith Arbib Anav Yield: 8 servings 8 sheets of matzo 4 eggs, lightly beaten ½ cup sugar ½ cup of kosher for Passover cocoa powder, highest quality ½…
Most Popular
- 1
Fast Forward Was the viral Ta-Nehisi Coates interview a hit piece or fair play? A journalism ethics expert weighs in.
- 2
Culture How my odious cousin Roy Cohn was responsible for creating Donald Trump — and me
- 3
Culture New conspiracy theory just dropped — Jews are causing the hurricanes
- 4
Sports 5 Jewish things about the Mets — and why Jewish fans adore them
In Case You Missed It
-
Opinion On Yom Kippur, my brother-in-law is still a hostage. How do I atone for that?
-
Fast Forward Ta-Nehisi Coates says Harris funding Gaza war as first Black female president would be ‘nightmare’
-
Fast Forward Family recovers Monet pastel generations after Nazi looting
-
Fast Forward ‘Nobody Wants This’ renewed for a second season on Netflix — with more Jews on board
-
Shop the Forward Store
100% of profits support our journalism