Jane Ziegelman and Liza Schoenfein
By Jane Ziegelman and Liza Schoenfein
-
Culture Foraging for the perfect shtetl recipe: Mushroom barley soup then and now
What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our signature collection of Yiddish recipes off the shelf and found a direct line from the balaboostas of yore to the kitchens of today. In this installment,…
-
Culture Pot Roast Then & Now: A spicy tale of Jewish mothers and daughters
What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our signature collection of Yiddish recipes off the shelf and found a direct line from the balaboostas of yore to the kitchens of today. How Home Economics…
Explore
Most Popular
- 1
News Holocaust denier Nick Fuentes admits ‘at least 6 million’ Jews were killed in Nazi Germany
- 2
Opinion Americans are waking up to right-wing antisemitism. We’re still ignoring the root problem
- 3
Opinion Israel has a crucial lesson to learn from apartheid South Africa. It isn’t what you think
- 4
Politics Anti-BDS order will test Mamdani on day one
In Case You Missed It
-
BINTEL BRIEF Can Jewish tradition help you stay sane when all your bosses are ‘idiots’?
-
Opinion This Hanukkah, my synagogue is illuminating our walls with relics of our Jewish immigrant stories
-
Fast Forward Nanny on trial for allegedly poisoning Jewish family in France ‘because they have money’
-
Yiddish World When roast goose was a Hanukkah delicacy, and latkes were fried in its schmaltz
-
Shop the Forward Store
100% of profits support our journalism
