This is the Forward’s coverage of Jewish food, which draws influence from Israeli, Middle Eastern, Ashkenazi, Sephardic, Mizrahi, and Palestinian traditions, among others.
Food
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Books Author Blog: Passover for Non-Bolivians
Aviva Kanoff is the author of “The No-Potato Passover” Her blog posts are being featured on The Arty Semite courtesy of the Jewish Book Council and My Jewish Learning’s Author Blog Series. For more information on the series, please visit: By now, most people have heard of quinoa, the superfood. With plenty of fiber, protein…
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News Ancient App Called the Afikomen
How smart were our forebears? Without a single pad, pod or phone, indeed back when the only angry birds were the ones wondering who got the worm first, our elders figured out a way to keep children awake and excited for a whole night of religious discourse. They invented an app called the afikomen. That…
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News Bubbe Cuisine Goes Innovative in Bay Area
We have all heard the story. A former lawyer — or investment banker, computer programmer or teacher — makes a gutsy career change, leaving the conventional job market behind to start producing small-batch artisanal sorbet. Or ricotta, chutney or sourdough bread. But what happens when enough of these craft food mongers start making similar products…
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Food Haimish to Haute in New York
Matzo ball soup at Nolita’s most au courant café? Kreplach at Tribeca’s latest New York Times-reviewed eatery? Kasha varnishkes by iconic New York chef Jean-Georges Vongerichten in Union Square? You can stop rubbing your eyes: Jewish food is indeed having its New York makeover moment. After years of watching other iconic immigrant cuisines burnished for…
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News Finding A Kosher Wine Niche
A tale of wine drew me in. The intriguing account of a new kosher winery’s genesis was being spun by a tall man with a gray beard and restless blue eyes for the benefit of an intent listener, Adam Montefiore, a wine writer and senior manager at the Carmel Winery. Around the two men swarmed…
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News Top Chef Forages for Ingredients and More
Chef Moshe Basson cuts a striking yet down-to-earth figure with his long, thin salt-and-pepper braid and chiseled face. I find him on a lush hillside near the entrance to Jerusalem, stripping olives from a tree. Plunking the olives into an old plastic grape juice bottle, he explains that in March, the tail end of olive…
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News It Is Just Chopped Liver
Nothing evokes the Jewish holidays quite the way chopped liver does. It frequently appears at post-Yom Kippur break-fasts and makes eating matzo on Passover somewhat bearable. How chopped liver became a classic Ashkenazi Jewish staple is less clear. The Jews of Eastern Europe and Russia probably ate offal and lesser cuts of meat and poultry…
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News Debating Best Jewish Sandwiches
In this week’s podcast, host Josh Nathan-Kazis talks with Forward staff writer Paul Berger about the new tactics being used by Judy Gross to free her husband, Alan, who is being held in a Cuban prison. Then, food editor Devra Ferst drops by to talk about the latest food section and where you can find…
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Culture The mysterious case of Barbra Streisand and the missing half-pound of Zabar’s sturgeon
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