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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Yiddish World WATCH: Preparing beets, Jewish style
Beets were a staple among the Jews of Eastern Europe, although most of them probably didn’t know its nutritional benefits. Beetroot is rich in folate, magnesium, vitamin C, and fiber. Recent studies show that beets and beetroot juice reduce blood pressure, increase blood flow and might even improve athletic performance. In this clip of the…
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Food Chickpea gnocchi with market vegetables: Italy, meet the Middle East
Chickpea gnocchetti — gnocchetti di ceci— little knuckles of garbanzo beans and flour— combine two of my favorite things: the Middle East and Italy. This recipe is inspired by one I found in an old issue of La Cucina Italianathat I fished out of a neighbor’s recycling. (Who throws away La Cucina Italiana?) I’ve made…
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Food Two great recipes for a vegan Shabbat
If you’ve been curious about going vegan or living a more plant-based lifestyle, this Shabbat may be your chance to try it out. On Friday, OneTable and Jewish Veg are coming together for a virtual, mutli-city event in Washington D.C., Miami, and Atlanta to empower Jewish communities to host inclusive, sustainable, and intentional Shabbat dinners…
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Culture The dangerous disrespect of making Anthony Bourdain speak from the dead
I should have trusted my bullshit detector; Anthony Bourdain would be ashamed of me. (At least I think he would.) There were moments in Morgan Neville’s “Roadrunner” that seemed a bit too perfect. The perfection didn’t stem from cinematography or editing or the arbitrary intercuts of Kurosawa films. It didn’t come from the insights of…
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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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Opinion Mamdani has made ample efforts for Jews. How come no one is telling that story?
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