This is the Forward’s coverage of the food and culinary traditions of Ashkenazi Jews.
Ashkenazi Food
The Latest
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Yiddish World Yiddish food memories, recipes and photos wanted for online cookbook
The project, part of the Yiddish New York festival, invites people from all over the world to participate
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Culture Ripped, dipped, sliced and shmeared — what makes a bagel a bagel?
Rippable bagels are the newest controversy in the world of bagels, but far from the first
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Yiddish World Did you know that baklava is part of Ashkenazi culinary history?
This article is in response to the claim that baklava isn’t part of the Eastern European Jewish tradition
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Food Why the humble onion is the most Jewish allium of all
This versatile root vegetable has a cross-continental history in Jewish cuisine
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Yiddish World VIDEO: Violinist Itzhak Perlman tells us his favorite Passover recipes. Then see us make them.
The virtuoso took some time out of his busy teaching schedule to share childhood memories of his mother's cooking
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Food How to make your grandma’s brisket — and make it vegan
Micah Siva talks 'Nosh,' her new cookbook on veggie-centric Jewish food
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Culture What New York lost when it lost the Jewish cafeteria
Looking back at Dubrow’s of Kings Highway with photographer Marcia Bricker Halperin
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Yiddish World VIDEO: Dark rye bread, chicory and other foods our great-grandparents had for breakfast
The lively Zoom discussion between two cooks and two scholars of Ashkenazi cuisine is now accessible on YouTube
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