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 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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Books 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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Books 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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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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