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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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 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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News Gourmet Palestinian Food Takes Tel Aviv
When the bohemian Tel Aviv restaurant Joz and Loz opened eight years ago, it began serving an appetizer called Palestinian kubenia. The menu described it as a traditional dish consisting of bulgur and sirloin tartare, mixed with fresh mint leaves, preserved lemon and chilies. The dish quietly lived on the menu, not making waves. Fast-forward…
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News Have Another Shot of Slivovitz
The comedian Myron Cohen once said of slivovitz that it makes Canadian Club taste like vanilla soda. It’s been compared to paint thinner, lighter fluid and jet fuel, and has been pressed into service as a home cough remedy. In an air disaster scenario it might serve to disinfect a wound, or sterilize makeshift surgical…
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Food Mixing Bowl: Knishes, LA’s Bagel Debacle, Food Policy
Over at Smitten Kitchen, Deb Perelman bakes up potato knishes two ways: Classic and Red Potato Knish with Kale, Leeks and Cream Cheese. [Smitten Kitchen] Six delicious hummus recipes. We can’t wait to try the lemon hummus with labneh [The Daily Meal] Advice can come from surprising places. Here are 10 Leadership Tips from Ari…
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Culture Fighting Fiercely Over Jewish Recipes
American Jews are no strangers to competition. One might even say it’s the coin of the realm, especially when it comes to academics, the law, sports and synagogue politics. All the same, it might very well surprise you, as it did me, to learn that competition also encompasses the realm of food. No, I don’t…
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