Welcome to 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 Food Network’s Flourless Walnut Date Cake
For the Cake: Cooking spray 3 cups walnut halves 3/4 teaspoon ground cinnamon 1/2 cup sugar 4 large eggs, separated 2 teaspoons finely grated orange zest 1 teaspoon vanilla extract (optional) Pinch of kosher salt 3/4 cup chopped pitted dates For the Glaze: 2 ounces bittersweet chocolate, chopped 4 tablespoons unsalted margarine (for meat meal)…
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Food Bringing Israel’s Crops From Farm to Everyone’s Table
When you think of the term “sustainable farm” or even “local” and “organic” farming, you probably don’t also picture stray fruits and vegetables lying on an otherwise harvested field. Yet, for various reasons farmers (both conventional and organic) often do not harvest their full crop. For some, discolored or misshaped produce will not sell in…
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The Schmooze Turkish Coffee for the Crown Prince
Earlier this week, Reyna Simnegar, the author of “Persian Food from the Non-persian Bride: And Other Sephardic Kosher Recipes You Will Love,” wrote about Miss Venezela Material and Sephardim Strike Back! Her blog posts are being featured this week on The Arty Semite courtesy of the Jewish Book Council and My Jewish Learning’s Author Blog…
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The Schmooze Miss Venezuela Material
On Monday, Reyna Simnegar, the author of “Persian Food from the Non-persian Bride: And Other Sephardic Kosher Recipes You Will Love,” wrote about Sephardim Strike Back! Her blog 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…
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Recipes Sephardim Strike Back!
Reyna Simnegar is the author of the recently published “Persian Food from the Non-persian Bride: And Other Sephardic Kosher Recipes You Will Love.” Her blog 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…
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Food Bringing a World of Mezze to Your Table
Mezze — a brightly colored selection of dips, salads, olives and pickle vegetables — is ever-present on the Israeli table, both at restaurants and in the home. Much like the small bowls of salads and cheeses that accompany the Israeli breakfast, a variety of mezze will crowd a table along with the requisite breads to…
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Food Matzo Ball Gumbo and Other Dishes of the Jewish South
When you picture Southern cooking, visions of pork-laden collard greens and BBQ pork ribs probably come to mind. While pig is undoubtedly a staple of Southern cooking, many Southern Jewish chefs have managed to make traditional foods sans treyf and even developed some of their own culinary traditions, using the South’s bounty of fresh produce….
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Food Adventures in Culinary School, Part II
Last month I blogged about embarking on a culinary adventure with excitement, anticipation and a bit of anxiety: I started kosher culinary school. I wanted to find out, can kosher food really be gourmet? One month into my training, I haven’t come up with a definitive answer, but I have gained a few insights on…
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