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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Recipes A Shabbat Smoked Salmon Salade Niçoise perfect for the heat
Is the oven on or is my back door open? It is impossible to tell at this point. It’s the kind of hot that makes you want to lie on the cold floor in front of a fan covered in ice packs. It’s too hot to even swim. It’s definitely way too hot to turn…
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Food Baked Butternut Squash with Onion Caramel
Serves: 4 Original recipe: Page 54-55 The Chef’s Garden By Farmer Lee Jones Kosher issue: Meat and dairy Recipe adapted by: Chef Jordana Hirschel This recipe called for cornish hens glazed with a buttery onion caramel. After speaking with Chef Jamie Simpson, I learned that the focus of the dish was not chicken itself, but…
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News War in Tigray threatens livelihood of tahini suppliers
First, conflict diamonds. Now, conflict tahini? Tahini, that creamy, silky condiment made of toasted and ground sesame seeds, is at the center of a vicious civil war in Ethiopia’s Tigray province. The war, and the famine conditions that now affect close to a million people there, may be upending the cultivation of what has become…
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Food I started a catering company to heal my world through food
The Forward welcomes Imani Jackson as our newest food columnist. On Monday, May 31, MTV will feature Chef Jackson in its special on antisemitism, “With One Voice: Fighting Hatred Together.” Everyone always asks me why I started a community-based catering company. It’s simple. I love to eat! I mean, who doesn’t? But it’s also more…
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The Schmooze Did a celebrity chef rip off Russ and Daughters’ design?
Update, 6/6/21: As of Thursday, both parties have removed their original posts and arrived at an amicable resolution. After representatives from The Borscht Belt clarified that the design process had been outsourced to another company, and that its owners, including Nick Liberato had not been personally involved, Russ and Daughter posted on Instagram wishing “Nick…
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Food For creamy and decadent Shavuot dishes, try tahini
_Amy Zitelman co-founded Soom Foods with her sisters Shelby and Amy in 2013. Good timing: they focused on top-quality tahini just as the Middle Eastern ingredient craze — sumac! silan! zaatar! — was spreading across restaurant dining rooms and supermarket shelves. Philadelphia chef Michael Solomonov of Zahav and, well, everything, gave them their first order,…
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News The single most important statistic from the Pew Survey is about…food
In the latest comprehensive study of American Jews, there’s a single deep truth that’s hidden in plain sight, like matzah in a matzah ball. And yes, it is about food. The Pew Research Center’s report, “Jewish Americans in 2020,” asked respondents what “Jewish practices and activities” they engage in, and for people worried about the…
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Food The Jewish Herbal: Mallow
“The Jewish Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use mystical Jewish wisdom, earth-based practices and herbal wellness to reconnect with ourselves in harmony with nature. Dev is an urban homesteader, lifecycle ritualist, and green consultant in Los Angeles. Find her…
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