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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Food A Hanukkah with no latkes? 3 tips for the best holiday feast of your life
Start by trying foods from across the diaspora — and getting creative about oil
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Opinion Celebrating Chrismukkah? There’s a food for that.
That traditional Christmas dish you’re serving might just be Jewish
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Culture They were a kosher bakery success story — 80 years later, people are still trying to make a buck off their babka
The tale of Schick's Bakery is one of 20th-century ingenuity and 21st-century capitalism
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News For Israelis still displaced from their homes, reclaiming the kitchen can be an act of hope
Asif Culinary Institute’s Open Kitchen Project pairs evacuees with hosts so they can cook the way they used to
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Culture At 95, Shaindel Schreiber is still dispensing babka and advice on the Lower East Side
For Schreiber's loyal customers at Moishe's Bakery on Grand Street, there are pastries, wisdom and good deals
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Culture Would you put jalapeños in matzo ball soup? This Mexican Jewish cookbook says, ‘sí’
New 'Sabor Judio' cookbook delivers recipes with New World flavors and Old World traditions
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Food In a new cookbook, the forgotten Jewish roots of a Sicilian and her sweets
Plus, a recipe for apple and thyme honey cake with toasted fennel and almonds
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Looking Forward Why won’t Kamala Harris talk about her brisket?
Doug Emhoff praised his wife's "mean brisket" at the DNC. I investigated.
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