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
The Latest
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News Vilna’s Moosewood Cookbook
When most people think about the early high priestesses of vegetarian cooking, chefs and cookbook authors like Mollie Katzen, Deborah Madison and Madhur Jaffrey come to mind. Now, the YIVO Institute for Jewish Research in New York City is adding another name to the list: Fania Lewando. Next spring, YIVO will publish an English translation…
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News Pickle This: Not Your Bubbe’s Herring
Poor pickled herring — it has lost its mojo. Once a darling of every bagel brunch, it might make an appearance nowadays at your grandparents’ table, but probably not at yours. While herring from a jar can be overly pickled or slimy, homemade herring is delicate and sublime. So, it’s time to bring herring back…
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News Getting Back to Their Roots
Chef Eyal Shani’s theatrics are his signature at his three Tel Aviv restaurants. He has been known to serve food on pieces of cardboard, instead of plates, and without silverware. His menus are lyrical descriptions of his food, with dishes like top-end shwarma meat marinated in local grape juice and drizzled with tangy tahini, or…
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News A Jewish Farmer Grows in America
The first time I met an American Jewish farmer was at a falafel joint near the Yeshiva University campus in Manhattan in 2008. We were both killing time before the start of a panel discussion on ethics and kosher food by…well…eating. He was an Ivy League grad, several years younger than I, and at the…
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News Bring On the Brisket, Boys
At the center of the Shabbat table, indifferent to the discord and dismay passing above and around it, sits a brisket. In its tepid bath of brown broth, intoxicated with Lipton Onion Soup Mix, shvitzing deckle fat into its ancient Corelle casserole pan, it sits, an unmoved mover, oblivious. And why shouldn’t it? Jewish dining,…
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Food Q&A: Ron Ben-Israel on "Sweet Genius"
Ron Ben-Israel is known for his eponymous New York City couture cake shop, which churns out incredible, edible pieces of art. Over 15 years, his celebration cakes — often topped with beautiful and realistic looking sugar flowers — have become favorites among society brides, fashion companies and high-end hotels alike. On Thursday, Ben-Israel will become…
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Books Settling a Debate in a NYC Cab
Earlier this week, June Hersh wrote about her perfect day, her Jewish culinary journey and unraveling the mystery of Jewish food. Her posts are being featured this week 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: As a…
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Books A Picture Perfect Day
Earlier this week, June Hersh wrote about her Jewish culinary journey and unraveling the mystery of Jewish food. Her posts are being featured this week 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: I am not Martha Stewart,…
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Culture He works at a Holocaust museum by day. How’d he end up in ‘Marty Supreme’?
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News The Holocaust Torah that survived a Mississippi synagogue fire was brought there by the state’s only survivor
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Culture The mysterious case of Barbra Streisand and the missing half-pound of Zabar’s sturgeon
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Opinion Is the ‘Board of Peace’ just another Trump scam, or a real move toward Middle East peace?
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Fast Forward Penn calls Trump administration demand for list of Jewish employees ‘disturbing and unconstitutional’
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