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 Mixing Bowl: Shabbat Dessert; Kosher BBQ
We think the name Hakodosh BBQ is fitting for an amazing kosher pop up. But not everyone in the kosher community agrees. Some are fighting to change the name. [Yeah That’s Kosher] Here’s summer Shabbat dessert that you can make after work — and still impress your guests with. Seven steps to the perfect galette….
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Recipes Yiddish Recipes: Learning To Bake Fluden
If, like me, your Bubbe doesn’t speak Yiddish, take a lesson from the ladies who do. The latest Yiddish cooking video (with English subtitles) by Rukhl Schaechter and Eve Jochnowitz, shows us how to make fluden, an oft forgotten Jewish pastry from France and Germany. Rolled and baked into a log, the rich dough is…
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Recipes Mixing Bowl: Kosher Picnic Recipes
Check out Gil Marks’s new column on cakes over at the History Kitchen. His strawberry shortcake makes a perfect summer Shabbat dessert. [History Kitchen] 10 Great kosher picnic dishes to know. [Food 52] Headed to London soon? Check out the city’s newest kosher restaurant. [Yeah That’s Kosher] Solo Restaurant is going dairy! Get read for…
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Recipes A Feast of the Forest
Erin Gleeson’s story reads like a modern homestead fairy tale: Hardworking city photographer meets and marries the man of her dreams (a reform rabbi named Jonathan), moves with him to a cabin in the woods and launches a blog chronicling the couple’s amazing feasts from her rustic, sun-drenched kitchen. That kitchen, which spills out onto…
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Recipes Mark Bittman’s Meatballs, The New Way
Reprinted with permission from “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health … for Good” by Mark Bittman. Makes: 4 servings Time: About 1 hour Combining grains with vegetables and meat makes for a better meatball, moister and more complex in texture and flavor. The combination here is bulgur and spinach,…
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Recipes Jewish Foods of the Past: Stuffed Swiss Chard
In 1916, the New York Board of Health issued a concise 36 page recipe book aimed at Jewish American homemakers. Published bilingually in both Yiddish and English, “How to Cook for the Family” contained recipes for such “plain, substantial and wholesome” dishes as tomato soup, beef stew and cornstarch pudding. So far as we can…
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Recipes Sunday Supper: Challah Crusted Schnitzel
It’s a Sunday, you’re noshy, and there’s a chunk of Friday’s challah leftover. It’s no longer moist enough to be delicious on its own and you’ve made challah French toast or bread pudding way too many times. Trust us, we’ve been there. So, what’s a cook to do? Make schnitzel! The glorified chicken nugget has…
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Recipes Kibbutz Kinneret’s Teigelach Recipe
Read the story behind these cookies and the cookbook “Chadar Ochel” here Reprinted with permission from ‘Chadar Ochel’ by Assi Haim and Ofer Vardi. for 60 cookies 450 grams flour (approximately 3 2⁄3 cups) 5 eggs ¼ cup oil Syrup: 1 cup water 3 cups sugar 5 cups honey For decoration: 1½ cups sugar ½ teaspoon…
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