Welcome to the Forward’s coverage of the holiday of Rosh Hashanah, the Jewish new year.
Welcome to the Forward’s coverage of the holiday of Rosh Hashanah, the Jewish new year.
Welcome to the Forward’s coverage of the holiday of Rosh Hashanah, the Jewish new year.
Welcome to the Forward’s coverage of the holiday of Rosh Hashanah, the Jewish new year.
The High Holidays always arrive either early or late. Never once are they on time. But this year, when Yom Kippur arrived in mid-July, and Rosh Hashanah was on the 13th of the Hebrew month of Elul instead of the first of Tishrei, “early” took on a new meaning for me. Congregation Shomrei Emunah, my…
Mead is back. Rachel Lipman, a fifth-generation winemaker at Loew Vineyards, believes that the honey wine’s heyday is just around the corner. It’s a “very underrated” beverage, said Lipman, at the Mount Airy, Maryland winery owned by her grandfather Bill Loew. Before World War II, Lvov (formerly part of Poland, currently now part of Ukraine)…
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 trick for making…
Every year, I look forward to High Holidays: the blasts of the shofar and the uplifting Tikatevu chant on Rosh Hashanah, the cantor’s recitation of Kol Nidre as she moves slowly in white kittel through the crowded temple until she prostrates herself at the foot of the bimah, the Tashlikh on the ocean beach, and…
Though the actual definition of pargit is “baby chicken” or “Cornish hen,” what we’re actually talking about here are dark-meat boneless chicken thighs. Juicy, marinade-friendly, and pleasingly rich, they’re as popular here as skinless, boneless chicken breasts are in the United States. For this recipe, I ask the butcher to leave the skin on. The…
This is a great Italian inspired Rosh Hashanah treat. You get all the sweet and savory aspects that you love with challah and honey, but here the sweetness comes from a delicious balsamic vinegar and dates. You’ll want to make sure you can use the best and freshest ricotta you can find, which usually requires…
Preparation time: 10 minutes Cooking time: 45 minutes Serves: 8-10 Hungarians have a particular fondness for poppy seeds, often pairing them with pastries and noodle dishes. Here, the dusky seeds add nutty flavor to a baked lokshen (noodle) kugel. The dollops of jam threaded throughout make this kugel equally appropriate as a side dish, a…
Olive Oil Cake Unsalted butter for the pan 1¼ cups all-purpose flour, plus more for the pan 1 cup semolina flour 1¼ cups granulated sugar 1 teaspoon baking powder 1¼ teaspoons kosher salt ½ teaspoon baking soda 3 large eggs 1¼ cups whole milk 1 cup extra-virgin olive oil ¼ cup honey Grated zest of…
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