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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Food Julia Turshen on home cooking: ‘Sometimes we don’t feel like it and that’s okay.’
Julia Turshen is the best-selling author of several cookbooks. “Now & Again” was listed as a “Great Read” by NPR and a best cookbook of 2018 by Amazon, while “Small Victories” was named a best cookbook of 2016 by The New York Times and NPR. She is also the host of the “Keep Calm and…
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Community Reigniting charoses traditions
Growing up in Chicago in the 1950s, mine was the only lunch bag that trailed matzo crumbs. On coming to America we lived in a Polish Catholic immigrant neighborhood so I had no friends with whom to compare seder rituals. Despite this, Passover has always been my favorite holiday. No other yontiff rituals compared to…
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Food My grandmother’s brownies make everything better
This Shabbat, we are approaching our second Passover in the pandemic. I feel hollowed out. Empty. I miss my family. I want a large rowdy seder. The unfathomable – holiday without family – has become the routine. I break out an old recipe book, the one my mother gave me at my bridal shower. I…
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Culture Groucho Barx and Matzah Ball: Why do Jewish pets have Jewish names?
In early lockdown, my friend Jess got a pandemic puppy. She told me she was considering naming him Knish. I suggested Babka, and, as though it was an unspoken truth that the new puppy must be named after a Jewish food, we ran through every example we could think of. Latke was too obvious, and…
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Food Kaddish for Knishes? Post-pandemic, Jewish delis face an uncertain future
“Once this whole thing is over,” my father declared, early in January, “one of the first places we have to go is to Sammy’s!” He was speaking, of course, about Sammy’s Roumanian Steakhouse, the legendary restaurant on New York’s Lower East Side known for its chopped liver, garlicky karnatzel and blackened skirt steaks, leaden latkes,…
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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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