Matthew Goodman


What Is ‘Jewish Food’?

By Matthew Goodman

Matthew Goodman, the Forward’s longtime Food Maven, this month released his first book: ‘Jewish Food: The World at Table’ (HarperCollins). The following is an excerpt from its introduction. There’s an old joke that’s told about a Martian who accidentally crashes his spaceship on the streets of New York. In search of a new set of tiresRead More


When the Hero Is Judith, and the Latkes Are Cheese

By Matthew Goodman

Whatever your personal Hanukkah memories might be, their background noise is most likely potato latkes sizzling in oil. In America, potato latkes have become virtually synonymous with Hanukkah, as a culinary remembrance of the miraculous cruse of oil that burned for eight days and nights in the Maccabees’ temple when it was only supposed to lastRead More


Your Morning Coffee, Served Just and Right

By Matthew Goodman

What is the most valuable item of international trade in the world today? No surprise for anyone who’s read the headlines for the past decade or two: It’s oil. But you might be surprised to discover that the second most valuable item is coffee. Oil and coffee — that’ll add a bit of perspective to the morning drive to the local javaRead More


For Once in Your Life, Go Ahead: Make a Tsimmes!

By Matthew Goodman

Though it is mostly derived from German and the Slavic languages, Yiddish is written in Hebrew characters, which are notoriously tricky to transliterate into English. As evidence, we need cite but a couple of examples: the disputable bubbe-mayseh (bobeh-myseh? bube-maiseh? there is no end to the tale) and the unfortunate nebbish (which could, poorRead More



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