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 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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Food Chefs share recipes for Sukkot, the outdoor holiday we need right now
By its very nature as a harvest festival, Sukkot is the Jewish holiday of our dreams, the one least affected by restrictions imposed by the coronavirus on this year’s observances. Whereas Rosh Hashanah and Yom Kippur found so many families sitting before computer screens attempting to follow services and share meals virtually, Sukkot promises the…
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Food Apple Bread
When apples are abundant in the fall, this bread makes a tasty and seasonal treat. For a heartier loaf, use all whole wheat flour, or experiment with half whole wheat and half all-purpose. Try the bread toasted for breakfast or as an after-school snack. Makes: 1 loaf Unsalted butter for pan 2 large eggs 1…
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Food Pumpkin Bread
This sweet yet hearty pumpkin bread, adapted from a recipe by Chef Brian Alberg, is delicious with breakfast, at teatime, or heated and topped with ice cream for dessert. Makes: 1 loaf 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan. 1 cup all-purpose flour ¾ cup rye flour 1 tablespoon ground cinnamon…
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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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