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.
I live in Queens, NY, a true melting pot of ethnic cuisines. All the unique and distinct flavors of places like Thailand, India, Greece and China inspire me – I eat the food at authentic restaurants around the borough, and then bring the flavors home with me, incorporating the ingredients and methods in my home…
As soon as September starts, my mind turns to high holiday cooking and the intoxicating smells of one my Sephardic family’s favorite dishes – Salade de Piments, more widely known as matbucha. It is a transporting elixir of garlicky, semi-caramelized roasted peppers and tomatoes. Layered with smoky, piquant and subtly sweet flavors, it’s a perfect…
The secret to feeding a picky child? Matzo brei says Ruth Reichl. [Gilt Taste] Serious Eats hung out with one of our favorite chefs, Israeli-New Yorker Einat Admony. Check out their great Q and A. [Serious Eats] To Market, To Market. Take a tour of a Schwartz’s Kosher Supermarket in Williamsburg and see what Old…
As I contemplated my Rosh Hashanah dinner this year, memories of my childhood growing up in Israel came sweeping over me. On the eve of Rosh Hashanah, in the afternoon hours, my mom would send my siblings and me to make a quick run to the corner grocer before the owner closed down the shop….
Like many American Jews who came of age in the late 20th century, I thought tongue was the grossest of meats. Chicken fingers and hamburgers were more my speed, and I could tolerate a spoonful of creamy chopped liver if I didn’t think about it. But beef tongue, the economy cut once prized at Catskill…
Earlier this week, Pnina Jacobson and Judy Kempler wrote about the aging Jewish community and the Australian Jewish community. In today’s post, they discuss their decision to self-publish their cookbook One Egg Is A Fortune. Their blog posts are featured on The Arty Semite courtesy of the Jewish Book Council and My Jewish Learning’s Author…
She delivers freshly-baked challahs to customers’ doorsteps (or their doormen), but she doesn’t use wings to get there… she drives a Honda Pilot. The Challah Fairy, a.k.a. Chanalee Fischer Schlisser, sees her business almost as a calling, hoping her tasty challahs will encourage more Jews to enjoy Shabbat. “People have a much better experience of…
Any premeditated thought given to how and what we eat is, in my opinion, one form of modern day kashrut. The meaning of “kashrut” is “fit,” i.e., that which is fit to eat. I choose to interpret “fit” as providing nourishment for the purpose of sustenance, longevity and overall sense of well-being. Paying attention to…
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