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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The Schmooze Everything bagel-flavored ice cream now exists and we don’t know what to think
This morning, I ate an everything bagel that was exactly what an everything bagel should be. Slathered in cream cheese. Garnished with a judicious sprinkle of caraway seeds. Slightly crispy from the freezer. (Is it even an everything bagel if you didn’t buy it in bulk?) Most importantly, not a dessert. Unfortunately, many Americans will…
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Life The chef who blends kosher and soul talks Juneteenth, food as a form of resistance
Editor’s note: This article originally appeared in June, 2020. For chef and culinary historian Michael W. Twitty, studying the food of the past doesn’t just uncover what people used to eat; it reveals the stories they wanted to tell. “When you talk about people surviving to the next day or the next decade, what you’re…
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Yiddish World The 20 best Yiddish words for discussing 2020
Click to hear this article read aloud. The COVID-19 pandemic has brought us many challenges. But ironically, it’s also helped make 2020 a great year for learning Yiddish. The annual YIVO Yiddish summer program had so many registrants this summer — 60% more than last year — that administrators had to scramble to schedule more…
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Food Shawarma Stuffed Peppers With Tahini and Herbs
I’ve made these a couple of different ways: one with rice and one with cauliflower rice. Rice absorbs the juices and binds the filling together nicely while the filling in the cauliflower version stays a bit loose and juicy. Juicy Lucy. I personally prefer the texture of the rice version but the cauliflower version is…
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Food Confetti Vegetable and Goat Cheese Lasagna
Serves: 8 to 10 This large, colorful lasagna shows off the bounty of garden vegetables! Although it is a bit of a project, it is rewarding to make for a large party or potluck or even for a week’s worth of meals. It can also be cut up into sections after baking and cooling, wrapped…
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Food Moroccan Fish
It is most befitting that my fish chapter starts with my all time favorite fish recipe. Although my grandmother is mentioned many times throughout this book, no dish brings her memory flooding back to me like this one. Scooping up the sauce with a piece of challah while nudging a piece of the tender fish…
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Food (Spiked) Watermelon Ices
Refreshing, easy to make, and loved by children and adults alike. 1 cup sugar 1 cup water 1 (8 pound) watermelon, cut up 1¼ cup lime juice (from 8–9 limes) To Make This Entire Batch Into a Frozen Watermelon Margarita: 3 cups tequila ¼ teaspoon Maldon salt Place a large sieve over a large bowl….
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Food Not a Lower East Side Knish
Second only to “Pigs” in Blankets, I love a good knish — especially our roti knish: creamy-savory potato filling encased in a thin layer of ultraflaky dough. It is the perfect finger food. Using sheets of store-bought premade roti dough helps you knock these babies out fast. (Frozen roti dough is available at some grocery…
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News Why pro-Palestinian groups are being charged with fraud — and could pro-Israel groups be next?
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Fast Forward From the ashes, a forgotten mural — and a new mystery for a Pasadena synagogue
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Yiddish World Psychologist, writer and Yiddish culture activist Michael Fox has died
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