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.
Inspired by a Yotam Ottolenghi recipe, this rice is great because it feeds a lot of people, it’s foolproof since you cook it in the oven (which helps rice cook so much more evenly than it does on the stove top, leaving the cook calm), and you can prepare it ahead and reheat it before…
Makes about 1¼ quarts (1¼l) I’ve been eternally fond of Middle Eastern food ever since my hippie-dippie days of spreading hummus on honey-sweetened whole-wheat pita bread topped with alfalfa sprouts. Once I discovered the cookbooks written by Yotam Ottolenghi and Sami Tamimi, Anissa Helou, and Claudia Rodin, I realized that Middle Eastern cusine is a…
SERVES 8 to 10 Rosh Hashanah celebrates the Jewish New Year. There are a lot of symbolic foods associated with the holiday, most of them sweet to help usher in a sweet new year. This chicken is a bit of a Rosh Hashanah riff on the famous Chicken Marbella from the The Silver Palate Cookbook…
Stone Fruit Caprese I am a huge fan on Caprese salads. It’s pretty hard to beat tomatoes, basil and good mozzarella cheese. During the hotter months I lean towards simple, fresh salads. At the moment the markets are bursting with summer fruit, so I decided to mix up an old Italian classic. Instead of tomatoes…
Below is an excerpt from the Zingerman’s Bakehouse cookbook. Zingerman’s is a special bakery dedicated to fine desserts that’s been serving the community of Ann Arbor since 1982. Sour Cream Coffee Cake (or Lemon Poppy Seed) Makes one 9-inch (23cm) bundt cake This is our most popular coffee cake and possibly our most popular sweet…
This recipe, a signature of new Jewish deli Rye Society, is an exciting twist on the classic Jewish dish. Makes approx. 20 Latkes Ingredients: 2-pounds potatoes 1 yellow onion 2 eggs 1/2 cup rye flour 1/4 teaspoon baking powder 3 teaspoon kosher salt 1 cup kimchi 1 tablespoon lemon juice Dead Sea salt to taste…
(The Nosher via JTA) – From bulbous and egg-shaped to small and thin, the eggplant (or if you’re British like me, the aubergine) is a staple fruit within Sephardic Jewish cooking. Originating in India or perhaps even China, eggplant seeds are thought to have traveled along the Silk Road into the hands of Jews and…
Serves 16 A Charlotte Russe, made by layering sponge cake, ladyfingers, or cookies with a creamy filling, and often stabilized with gelatin, is akin to a trifle or an icebox cake. The one updated here from the New Royal Cook Book (1922) is simplicity itself: “Sponge cake or lady fingers … to be fill[ed] with…
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