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:…
An Israeli restaurant in New Orleans doesn’t sound like a recipe for success, but when chef Alon Shaya opened his namesake eatery, Shaya, on Magazine Street this past February 2015, he proved the doubters wrong. In May, he won the James Beard Award for Best Chef: South for Domenica, another of the John Besh Group…
Michael Solomonov gets the (well-deserved) glory for the mini empire of CookNSolo Philadelphia eateries (Zahav, Dizengoff, etc.) that he runs with partner Steven Cook. But outside the spotlight, the Solomonov acolyte Yehuda Sichel is turning out foods of the Jewish Diaspora at Abe Fisher, which CookNSolo opened in September 2014. Sichel, who went to culinary…
This is an occasional column in which the writer evaluates a cookbook by making some of its recipes, sharing the dishes with friends and asking those friends what they think of the results. For Passover, the writer cooked her way through “Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen,” by Forward writer and contributing…
Photograph by Sang An With all due respect to the classic pairing of beets and goat cheese, there are other ways to serve cooked beets! Take this salad, which tosses them with preserved lemon, fennel, basil and capers. The lemon and capers act as a tangy counterpart to the sweet Mediterranean root, and the fresh…
Israel’s ambassador to Sweden protested the pulling off the air of a cooking show because its presenter called Jerusalem the Jewish state’s “heart.” TV4, a commercial channel, stopped airing reruns of the Israel episode of celebrity chef Tina Nordstrom’s “Tina Visiting” last month following viewers’ complaints over her characterization of Jerusalem, the news website varldenidag.se…
