Welcome to the Forward’s coverage of Jewish food, which draws influence from Israeli, Middle Eastern, Ashkenazi, Sephardic, Mizrahi, and Palestinian traditions, among others.
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Food Borscht Belt Hotel Food Gets Star Turn In ‘Marvelous Mrs. Maisel’
There was a time when to any Jew in the know, “the mountains” meant the Catskills, and “the Catskills” meant the Borscht Belt, the site of orgiastic meals, frenzied sexual activity and cutting edge comedy. (A sampling: “Did you hear about the bum who walked up to a Jewish mother on the street and said,…
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Food The Israeli-Owned Los Angeles Restaurant With A 5-Month Wait List
Getting a reservation at Bestia, one of the busiest restaurants in Los Angeles, is a little like scoring tickets to Hamilton; not impossible, but nowhere near likely, and something you’re definitely going to brag to your friends about. The Italian hotspot hosts at least 500 diners nightly, with the wise making their reservations months in…
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Recipes Bestia’s Roasted Cauliflower With Paprika Aioli And Soft Herbs
SERVES 4 AS A SIDE I love cooking with cauliflower because it can handle anything: anchovies, chiles, olives—pretty much any strong, forceful flavors. Cauliflower is on every single menu in Israel, always roasted or fried, and whenever we put it on our menu, it’s the most popular vegetable we serve. Nothing else comes close. Which…
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Food The History of the Latke-Hamentash Debate – Alive And Well Since 1946
For 72 years running, some of the country’s foremost scholars have gathered in one of the University of Chicago’s most Gothic halls to debate one of the most challenging questions of our time: what is superior, latkes, the Hanukkah fried potato special, or hamentashen, the triangular Purim pastries? To paraphrase 2018 debate moderator Joshua Feigelson,…
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Food At Brooklyn’s Latkefest, A Short Rib Latke Wins 1st Place
At the 10th annual Latkefest, taking place at the Brooklyn Museum, 26 different versions of the latke, from deconstructed to overstuffed, were being studiously examined by judges and over 500 participants, in a continuation of a decade-old New York tradition. All proceeds went to benefit the Sylvia Center, a non-profit dedicated to teaching children nutrition…
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Food Manischewitz Donates $100,000-Worth Of Grape Juice To New York’s Neediest
Alexander Rapaport, owner of Masbia Soup Kitchen, is not a fan of “food rescue,” but when a tractor full of $100,000 worth of Welch’s-Manischewitz grape juice pulled up to Masbia’s Queens location, even Rapaport couldn’t deny that this Hanukkah gift was a worthy one. The grape has a sell-by date at the end of January…
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Food How A Holocaust Survivor Made The Four Seasons The Home Of The “Power Lunch”
I only ate at Manhattan’s old Four Seasons once, but its history – and its place in the firmament of New York City dining – always fascinated me. So I’d heard the names Thomas Margittai and Paul Kovi, who bought the failing restaurant from its original owner in 1973. I knew the pair had transformed…
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Food Toronto’s King Of Comfort Food Is Bringing You “The Last Schmaltz”
According to the dictionary, schmaltz can refer to melted chicken fat, or to excessive sentimentality; overly emotional behavior. So how much schmaltz is too much schmaltz? Anthony Rose, a chef who swears by schmaltz, would know. Rose owns 5 successful restaurants, including diner-turned-deli Rose and Sons, as well as Middle Eastern-themed Fat Pasha, and a…
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