When preparing for the holidays, a good brisket recipe made with silan gives it maximum flavor and makes the deliciously tender outcome worth the wait. Let’s remember you don’t have to wait for holidays to make a brisket – it is technically a one-pot dish. Category: Entree Servings: 4-8 Ingredients 4-6 pounds trimmed beef brisket…
For holidays, good days, and days that can be made better with a little cake, this upside-down apple cake made with silan starts with a few key steps and emerges from the oven as shiny, moist, and just-sweet-enough glory. The cake is beautiful and looks as good as it tastes. Category: Dessert Servings: 8 Ingredients…
This Rosh Hashanah, eat like an ancient Israelite. Skip the bees’ honey and go for silan, a thick syrup made from dates that has been around the Middle East for millennia. Silan is made from the fruit of the towering date palm trees that are mentioned in the Bible and are often depicted in Jewish…
Eitan Bernath, the 19 year-old cooking phenom, shares this warm, rich High Holiday dish. Prep time: 20 minutes Cooking time: 4 hours Serves 4 people Ingredients For the Short Ribs 2 tablespoons vegetable 3 pounds beef short ribs, cut into 3-inch long pieces 10 shallots, peeled 6 large garlic cloves, peeled and crushed ¼ cup…
Eitan Bernath, the 19 year-old cooking phenom, shares a sweet, flakey recipe for fall. Ingredients 1 sheet puff pastry dough, defrosted 1 egg, lightly beaten 1 cup sugar 2 teaspoons cinnamon 3 tart apples, such as granny smith, thinly sliced 2 tablespoons butter, melted 2 cups powdered sugar ¼ cup honey ¼ cup milk Instructions…
Is the oven on or is my back door open? It is impossible to tell at this point. It’s the kind of hot that makes you want to lie on the cold floor in front of a fan covered in ice packs. It’s too hot to even swim. It’s definitely way too hot to turn…
For Father’s Day this year, The Forward presents to you a recipe from the archives that originally appeared in the Forverts in 1979. Longtime Forverts columnist Tsirl Steingart printed this recipe in the Est Gezunterheyt! column under the pseudonym “Sara Berkovitch.” Steingart had a fairly active life prior to settling into the role of Forverts…
The Jewish Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use Jewish wisdom, tradition and practice to reconnect with ourselves in harmony with nature. Devorah is an urban homesteader, lifecycle ritualist, and green consultant in Los Angeles. Find her her online offerings…
My sister called from Connecticut a couple of weeks ago, sounding serious. “This is hard to talk about,” she said, “but we have to discuss Thanksgiving.” It didn’t take long for us to make the sad but inevitable decision that our families needed to celebrate the holiday separately, as we did at Rosh Hashanah, and…
For as long as I can remember, my mother baked fresh Challah every Friday. The bread was soft, never too sweet, and pulled apart with ease. While Los Angeles at the time was not famous for its bread, my mother was. The oohs and aahs after Hamotzi were quickly followed by everyone’s request for a…
In the best of times, food can transport and connect us. These days, when we are both stuck and disconnected, food has its work cut out for it. If we can’t get out, the right dish can at least give us the feeling of escape. That’s why I’m making paella on my Facebook Live webcast…
אַלעקס דאַפֿנער, פֿון מעלבורן, אַנאַליזירט די באַדינגונגען וואָס האָבן אפֿשר דערפֿירט צו דעם אומגליק.
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