I’m a sucker for hummus, on EVERYTHING — my eggs, my salads, my burgers, my bagels, my gefilte, my roasted veg and my falafel, of course! Sometimes I schmear it; sometimes I dip it. Sometimes I serve it with tahini and schug, sometimes with za’atar chickpeas and sometimes with roasted red peppers. But most always…
I am SO making this delicious-looking chicken and rice pilaf next Friday. I just watched this video — in Yiddish (with English subtitles) — from our Yiddish Forverts editor-in-chief Rukhl Schaechter and culinary historian Eve Jochnowitz. On the outside, the chicken looks like your basic, but Schaechter stuffs it with half an orange and two…
When I first moved to NYC in 1995, there were few quality kosher dining experiences available. Only a handful of establishments could be relied on to offer an upscale dinner or well made meal. It was in that environment, when the kosher world was just starting to bloom, that many clichés about kosher restaurants find…
It’s only Wednesday, which means you have two days to make this fluffy and delicious challah for Shabbat. Is it the best you’ve ever tasted? Have another recipe you prefer? Let us know! Read the full recipe on Chabad.org.
More than 1,000 Jewish children from across New York City will gather at the Grand Hyatt on Super Bowl Sunday to make challah — one loaf to take home and one for a family in need. The 2nd annual Mega Challah Bake for Kids was organized by parents from across New York City, in partnership…
January is National Soup Month. Who knew? I always wonder where these delicious designations come from. (In this case, Campbell’s, perhaps?) Of course the timing couldn’t be better — it’s soup weather for sure. So I searched our archives for the many wonderful, hearty, homey, delicious soup recipes we have on the Forward’s food channel,…
“Judges, no joke: A nun, a priest, a pastor and a rabbi have walked into the Chopped kitchen!” That’s how Ted Allen, host of the Food Network’s Chopped, kicked off the competition on Tuesday night’s show. Called “Leap of Faith,” the hour-long episode pitted four foodie spiritual leaders against one another to see who could…
The best food writing isn’t only about food. It’s about considering the world — a community, a region, a country — at a moment in time, through its flavors, textures, ingredients, cooking methods and dining traditions. That’s exactly what Leah Koenig, 33, achieved this year with the publication of her second cookbook, “Modern Jewish Cooking:…
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