Skip To Content

Support the Forward

Funded by readers like you DonateSubscribe

Mixing Bowl: Homemade Pastrami; Best Cookbooks

This weekend “Chosen Food: Cuisine, Culture And American Jewish Identity,” an exhibit at the Jewish Museum of Maryland opens. “Not only does it look at what we eat… but also where we eat it and how food defines us as a people.” Baltimore Jewish Times

Pastrami is no longer just for the deli. You can make it in your own backyard. [Serious Eats]

Food & Wine seeks to name the top 25 cookbooks of the year. What’s your pick? [Food & Wine]

One of the best parts of the internet is free online classes like the 13 week long course “Edible Education: The Rise and Future of the Food Movement” hosted by UC Berkeley. [The Kitchn]


Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.