Miriam Kresh
By Miriam Kresh
-
Food Who Makes the ‘Greenest’ Dish in Jerusalem?
The drain on Jerusalem’s natural resources from religious tourism is finally acknowledged as an ecological dilemma. The Symposium on Green and Accessible Pilgrimage, which took place earlier this week, hopes to address it. The brainchild of Jerusalem’s deputy mayor, Naomi Tsur, the mission is to bring religious leaders together in cooperation to help pilgrims “leave…
-
Food Jews and Garlic: Love, Hate, and Confit
It’s springtime in Israel, and in the shuk, fresh garlic bulbs, still attached to their green scapes, lie piled on vendor’s stands. I pull out the biggest, most attractive ones for dishes like garlic soup, pickled garlic, chicken roasted on a bed of whole garlic bulbs, spring herb pestos and my favorite, garlic confit —…
-
Recipes DIY Passover Gnocchi
Judging from the huge sacks of potatoes Jewish home cooks heft into their shopping carts at this time of year, I’m just one more cook going through Passover Potato Dependency or PPD. I imagine thousands of lunchtime plates bearing fluffy mashed potatoes, or golden fried potatoes, all over Israel, every day, for a week. Ballast…
-
Food In Search of Times Past: Home-Cured Corned Beef
To an American ex-pat, there’s something incredibly nostalgic about an old-fashioned corned beef sandwich. After 40 years abroad, there are few American foods I miss anymore; in fact I shamelessly brag about Israel’s beautiful, fresh, flavorful, local food, all the time. And although corned beef all ready for cooking may be found in Israeli supermarkets,…
-
Food 2 DIY Purim Liqueurs
Come Purim, I know what my friends are expecting from me. They want to find a bottle of home-made limoncello or coffee liqueur nestled among the hamentaschen in their Mishlochei Manot, Purim care-packages and I’m happy to oblige. Limoncello’s bright lemon taste is true to the fruit, while the coffee liqueur releases a wonderful hit…
-
Food A Lover’s Chicken and Dumplings
When I was growing up, southern food represented Gentile culture in my imagination. Movies and books depicted church lunches spread out on trestle tables under magnolia trees. Piles of hot biscuits, barbeque ribs, fried chicken, green beans cooked for hours with a lump of bacon, chicken and dumplings cooked in milk and butter. It all…
-
Food Kosher Boeuf Bourguignon, Inspired by Julia Child
Julie Powell is conked out on the sofa while the alarm clock runs down and the boeuf bourguignon burns to cinders. She leaps up, pulls the rubbery mess out of the oven, and flops down in despair. The one, the only, dish to impress famed cookbook editor Judith Jones at dinner, is ruined. She takes…
-
Food Shabbat Meals: Venezuelan Arroz Con Pollo
In the almost feudal state that Nicaragua was 90 years ago, daughters of wealthy families were taught French and needlework, and were expected to marry well. They knew nothing about how their food was cooked, their clothes made, or their households provisioned. They weren’t allowed to associate with the servants, or even to enter the…
Explore
Most Popular
- 1
Opinion My Jewish moms group ousted me because I work for J Street. Is this what communal life has come to?
- 2
Fast Forward Suspected arsonist intended to beat Gov. Josh Shapiro with a sledgehammer, investigators say
- 3
Fast Forward How Coke’s Passover recipe sparked an antisemitic conspiracy theory
- 4
Politics Meet America’s potential first Jewish second family: Josh Shapiro, Lori, and their 4 kids
In Case You Missed It
-
Opinion This Nazi-era story shows why Trump won’t fix a terrifying deportation mistake
-
Opinion I operate a small Judaica business. Trump’s tariffs are going to squelch Jewish innovation.
-
Fast Forward Language apps are putting Hebrew school in teens’ back pockets. But do they work?
-
Books How a Jewish boy from Canterbury became a Zulu chieftain
-
Shop the Forward Store
100% of profits support our journalism
