Welcome to the Forward’s collection of Jewish food recipes.
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Recipes Egyptian Breakfast: Ful Medames With Fried Eggs
The wine in this dish is an unexpected and nontraditional addition, but it adds delicious flavor. Don’t worry about drinking before noon — the alcohol cooks out before the beans touch your plate. Serve with pita for mopping up the sauce. For the Beans: 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 large…
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Recipes Shabbat Meals in Vienna: The Emperor’s Embarrassment
When I started grammar school in my hometown of Vienna at the age of ten, Christian religion classes were part of the schedule. As a Jew, I was allowed to opt out and spend the two hours a week doing my homework in the school cafeteria. This peace only lasted a few weeks into the…
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Recipes Why Breakfast Is Most Jewish Meal of the Day
Here’s the formula for a perfect Sunday morning: Take a bagel — preferably seeded — slice it in half, slather it with cream cheese and drape it with paper-thin slices of briny lox, red onion and tomato. Add coffee and The New York Times, and breakfast is complete. While bagels and lox deserve their title…
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Recipes Cooking Jamie Geller’s Fast, Fresh Family Recipes
“Would You Make This?” is a sporadic column where personal chef Alix Wall evaluates a new cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. I have to admit that I had no idea who Jamie Geller was before receiving “Joy of Kosher: Fast, Fresh…
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Recipes High Plains Lentil, Sausage, and Kale Soup
Lentil, Sausage, and Kale Soup Based on Smitten Kitchen’s lentil soup with sausage, chard, and garlic Ingredients 1/4 c olive oil 1 medium onion, chopped 4 cloves garlic, minced A pinch of chili pepper flakes Salt and pepper to taste 4 turkey or chicken Italian sausages (not pre-cooked), with the casings removed 1 28-oz can…
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Recipes Taste Test: ‘Artisan Jewish Deli’s’ Stuffed Cabbage
Along with making my own pastrami, I was excited to test Cabbage Rolls in Tomato Sauce (though I know them as stuffed cabbage) from Nick Zukin and Michael C. Zusman’s “The Artisan Jewish Deli at Home”. This is a dish I grew up on; my Russian-born grandma made it all the time. And when I…
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Recipes How Sweet It Is
Homemade honey-vanilla caramel and good dark chocolate raise the old-fashioned caramel apple to the status of a fine confection, to be sliced into wedges and savored at the Rosh Hashanah table. Related article: Choose crisp, juicy new-crop apples that are sensational to eat in the first place. In general I like sweet-but-tart Braeburns and Fujis,…
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Recipes Chatting in the Kitchen with Yotam Ottolenghi
So bold are the flavors in “Ottolenghi: The Cookbook” that author Yotam Ottolenghi said he and his partner considered beginning it with a warning: if you don’t like lemon or garlic, skip to the last page. Chef and restaurateur Ottolenghi and his co-author and co-chef Sami Tamimi have several eateries in London, including Nopi, their…
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