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Yid.Dish: Root Vegetable Soup with Honey-Crisped Walnuts
Serves 4 to 6 people 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 pound onions, roughly chopped (about 4 cups) 4 to 6 peeled garlic cloves 2 tablespoons finely chopped fresh ginger Sea salt or kosher salt 2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes,…
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Yid.Dish: Apple Coffeecake
6 apples, pared, cored and sliced (3 cups) 5 Tbs plus 2 cups sugar 5 tsp. cinnamon 3 cups flour 3 tsp. baking powder 1 Tbs. salt 1 cup salad oil 4 eggs ¼ cup orange juice 1 Tbs. vanilla Preheat oven to 375 degrees Combine the apples, 5 Tbs. sugar and cinnamon and set…
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Yid.Dish: Rice Gelato
Adapted from Perfect Scoop. 1/2 cup Italian Arborio rice 3 cups whole milk 3/4 cup sugar pinch of salt 1 vanilla bean, split in half lengthwise Two 1-inch-wide strips of orange zest 5 large egg yolks (save the whites for use later) 1 cup half-and-half or cream Pinch of freshly grated nutmeg Preheat the oven…
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Yid.Dish: Noodles with Spicy Tofu and Peanut Sauce
Adapted from Mark Bittman’s How to Cook Everything. I often add a vegetable (usually broccoli) to this recipe, which I roast in the oven with a drizzle of peanut oil, salt, pepper, a pinch of sugar and red pepper flakes, while I’m baking my tofu. The sauce also works well as a dip for roasted…
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Yid.Dish: Almond Horns
(About 60 cookies) 2 pounds (about 3 1/2 cups) almond paste 3 1/2 cups sugar 1 large egg yolk 1 cup (8 to 9 large) egg whites 24 ounces (about 6 cups) thinly sliced almonds 18 ounces semisweet or bittersweet chocolate, melted (optional) Apricot glaze: 1 cup sugar 3/4 cup (8 ounces) apricot preserves 1/2…
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Yid.Dish: Salad of Bitter Greens with Lemon Vinaigrette
Serves 6 2 bunch watercress 2 heads frisee (French curly endive) 1 Belgian endive cored and sliced 1 green apple, cut into julienne, or very thinly sliced 4 tablespoons fresh lemon juice 1 teaspoon honey 2 tablespoons Dijon mustard 9 tablespoons extra virgin olive oil salt and pepper 1) In a large bowl whisk the…
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Yid.Dish: Roasted Asparagus with Garlic
Serves 6 2 bunches thick asparagus 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1 teaspoon coarse salt Fresh ground black pepper 1 lemon, squeezed 1) Preheat the oven to 450 degrees. 2) Trim away the bottom 1/2-inch or so of the asparagus stalks. 3) Arrange the asparagus on a baking sheet in…
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Yid.Dish: Mushroom Soup with Walnut Bread Croutons
This soup isn’t overly rich and is hearty enough for a main course, with a salad or a green vegetable. To cut the time, use a food processor to slice the mushrooms. Serves 4 INGREDIENTS: 1/2 ounce dried wild mushrooms 1/2 of a 1-pound loaf of walnut bread, such as from Acme Bread, cut into…
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Yid.Dish: Lemon Ricotta Cheesecake
Serves 6 Nonstick vegetable oil spray 2/3 cup sugar 1/2 cup fresh lemon juice 4 teaspoons finely grated lemon peel 2 8-ounce packages cream cheese, room temperature 1 cup whole-milk ricotta cheese 2 extra-large eggs 2/3 cup purchased lemon curd 1) Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray….
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Yid.Dish: Wild Alaskan Salmon with Brown Butter
I wait every year for the salmon season to open. Sure the wild Alaskan stuff is pretty expensive but it is an amazing product. You need only a quick glance to see how beautiful and different this fish is from other products. It is a deep, rich brick-orange color. The fat is evenly running through…
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Yid.Dish: Latkes and Toppings
I only use egg whites for my latkes. Think about it. Yolks make doughs and batters tender and cakey. I want my latkes crispy and crunch (all the better for holding up to some toppings). I use egg whites. My latkes are crispy and stay that way longer. Save the yolks for your cakey sufganiyot….
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