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 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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Food What Jewish Food Would You Bring Back?
From crispy fried gribenes to the mouth-puckering sorrel soup, schav, too many of the foods loved by our Jewish ancestors have fallen to the wayside. Help the Forward’s Ingredients columnist, Leah Koenig, elect the top 10 traditional Jewish foods/dishes (Ashkenazi, Sephardic or other) to rescue from culinary oblivion and bring back to the contemporary table….
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Food The Kosher Gourmet – Starting Culinary School
Every time Bravo’s Top Chef begins a new season, I watch with eagerness, excitement, and like any kosher-keeping fan of the show, a twinge of jealousy. Not only because the winning dish always seems to include bacon or because all that oyster ceviche looks so tasty, but because I know that there will never be…
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Food Babka: Fuel for the Jewish Food Movement
As a participant at the 5th annual Hazon Food Conference in Sonoma, CA I was set to learn about the current state of the Jewish food movement. I was ready for the conversations about raw vegan fare, workshops on organic produce, and sessions on new urban farming techniques. But as I looked at the first…
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Food Q&A: ‘The Complete Asian Kosher Cookbook’
This article is cross-posted from the Joy of Kosher. Shifrah Devorah Witt and Zipporah Malka Heller are the mother-daughter team that co-authored “The Complete Asian Kosher Cookbook.” As they grew in religious observance and began following the laws of kashrut, they were not willing to give up the Chinese food and Asian dishes they love….
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The Schmooze Are U.S. Students Determining Israeli Corporate Policy?
The Israeli food giant Strauss has found itself caught between a rock and a hard place. Internationally, some customers have been furious at the company’s declaration that it supports the Israeli military. According to press reports, until a few weeks ago in the “corporate responsibility” section of its website it declared: Our connection with soldiers…
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Food Returning to Ourselves Through Food
Tshuvah, the Jewish idea of repentance is usually associated with Yom Kippur and atoning. But it’s actual meaning is return, an idea that Ilana Margolit, a nutritionist with a spiritual bent and Nigel Savage, the director of Hazon clarified in their Hazon East Coast Food Conference session “The Tshuvah of Feeding oneself,” this morning. They…
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