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
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Food Nondairy ‘Dairy Delicious’ Soup With Dumplings
If you grew up in the Five Towns in the 1990s you understand why this soup, which is absolutely pareve, is called “the Dairy Delicious” soup. Although every family I knew had a different name for that restaurant, its onion rolls, rice and cheese, and perogies were Five Towns’ staples, along with their famous soups!…
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Food Blackberry Torta della Nonna
The fact that I know the secret to this torta makes me feel like a part of my Italian mentor Edgarda Bergonzi’s family. She taught me how to make it, and she learned it from her mother, who’d learned it from her mother. The first time I saw it, I thought it must have been…
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Food Persian Mixed-Herb and Feta Frittata
Serves 4 3 tablespoons extra-virgin olive oil 1 medium yellow onion, finely diced 1 garlic clove, grated or minced 1½ teaspoons kosher salt, plus more to taste ½ teaspoon ground cumin ½ teaspoon ground turmeric ½ teaspoon ground coriander 12 large eggs ¼ teaspoon freshly ground black pepper 1 cup chopped fresh parsley, plus more…
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Food How chefs are making Yom Kippur break fast in a freakishly uncommon year
Yom Kippur is a time of prayer and personal reflection, bookended with meaningful meals: a light supper before the fast begins, and a more celebratory break fast when the atoning is complete. Some choose to start and end quietly as a family, while others do so by welcoming or visiting friends and relatives. This year…
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Food Just in time for Rosh Hashanah, mead makes a comeback
Mead is back. Rachel Lipman, a fifth-generation winemaker at Loew Vineyards, believes that the honey wine’s heyday is just around the corner. It’s a “very underrated” beverage, said Lipman, at the Mount Airy, Maryland winery owned by her grandfather Bill Loew. Before World War II, Lvov (formerly part of Poland, currently now part of Ukraine)…
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Food Italian Plum Tart
I can never decide what I like better about this Alsatian and southern-German tart: the quetsches (similar to Italian Blue Plums, which are available for a short time in the fall) or the butter crust (called sablé in French and Mürbeteig in German). On a recent trip to France, I learned a trick for making…
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Food Harissa-Honey Pargiyot (Boneless Chicken Thighs)
Though the actual definition of pargit is “baby chicken” or “Cornish hen,” what we’re actually talking about here are dark-meat boneless chicken thighs. Juicy, marinade-friendly, and pleasingly rich, they’re as popular here as skinless, boneless chicken breasts are in the United States. For this recipe, I ask the butcher to leave the skin on. The…
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Food Ricotta with Date and Pecan Pesto
This is a great Italian inspired Rosh Hashanah treat. You get all the sweet and savory aspects that you love with challah and honey, but here the sweetness comes from a delicious balsamic vinegar and dates. You’ll want to make sure you can use the best and freshest ricotta you can find, which usually requires…
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