Breakfast and Brunch Recipes
Savory
Shakshuka with Spinach, Swiss Chard and Caramelized Onion
Yid.Dish: Baked Eggs San Francisco
Yid.Dish: Potato Hash And Baked Eggs
Yid.Dish: Scrambled Tofu with Leeks and Greens
Sweet
Yid.Dish: Basic but Beautiful Blintzes
Yid.Dish: Apple Butter and Anise Bread
Yid.Dish: Cardamom Scented Oatmeal
Yid.Dish: Couscous with Dried Fruits and Nuts
Yid.Dish: Crème Brulee French Toast and Best Bran Muffins Ever
Yid.Dish: French Toast with Ginger and Pears
Yid.Dish: Sweet Cheese Pancakes
Why I became the Forward’s Editor-in-Chief
You are surely a friend of the Forward if you’re reading this. And so it’s with excitement and awe — of all that the Forward is, was, and will be — that I introduce myself to you as the Forward’s newest editor-in-chief.
And what a time to step into the leadership of this storied Jewish institution! For 129 years, the Forward has shaped and told the American Jewish story. I’m stepping in at an intense time for Jews the world over. We urgently need the Forward’s courageous, unflinching journalism — not only as a source of reliable information, but to provide inspiration, healing and hope.
