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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Food ‘Blewish’ cuisine comes to George Floyd Square
Chopped & Served sets up catering shop at corner known throughout the world
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Looking Forward How do you turn Saturday into Shabbat?
A local cafe owner closed for the Jewish day of rest. Revenue is down 12% but his spirit is up
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Food Can a Jew cook Palestinian food without getting all political?
It's all love, hummus and za'atar until the shooting starts
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Culture Michael Twitty’s ‘Koshersoul’ blends history, culture and culinary identity
The master chef and culinary historian's new book looks at food, the Black and Jewish diasporas — and social justice
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Food Yotam Ottolenghi wants to talk to you
The Israel-born chef’s post-COVID reflections on home cooking, the future of food, and baked pasta
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Food How Zabar’s became Zabar’s: an insider’s story
As a kid growing up on Manhattan’s Upper East Side, I always wanted to be a West Sider — and I can sum up the reason in one word: Zabar’s. I crossed the park every chance I got. That’s where my best friend lived, and two blocks up from her apartment — occupying not one…
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Food It’s artichoke season: here’s your harvest dinner menu
My artichokes took a beating in the December storms, which they liked. By last week the wide dusky green leaves and stalks, swollen fat from all the water, produced bouquets of tight, cone-shaped flower buds. That’s when I called dinner. Last winter at the Forward’s virtual gala, I auctioned off an Artichoke Harvest Dinner for…
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Food An Italian Jewish cookbook in time for Passover
To some, orecchiette is just a pasta shape. To Benedetta Jasmine Guetta, it’s infuriating. “The history of orecchiette literally enrages me,” she said of the pasta whose name translates as “little ears.” Italians tell her the pasta shape comes from the Puglia region, unaware that it originated with the Jews who settled there from the…
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