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 Here Are The Most Surprising Ingredients To Take Your Chicken Soup To The Next Level
Continuing in the tradition of pulling the curtain off the weird, delicious, and unexpected secret ingredients in Jewish foods — today we have chicken soup, that eternal Jewish comfort food. In fact, soup is one of the most forgiving recipes you can ever make in a kitchen. It absorbs the mistakes you make, it doesn’t…
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Food One Jew’s Very Unkosher Business: Stone Crabs Delivered To Your Door
When it comes to Jews and seafood, the relationship is that of a belligerent, occasionally rebellious child determined to indulge in the forbidden tastes of the world. But not for Shelly Abramowitz, the big-time restauranteur responsible for 80s hotspots like Castanel’s and Cafe Society. As stone crab season draws near, Abramowitz’s business kicks into high…
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Food The Controversial Bagel Emoji Is Finally Here
She’s flat. She’s a soft shade of beige, gently browned at the bottom. She’s naked, no toppings in sight. She’s the new bagel emoji, and she’s created a schism in the Forward editorial department. It’s breaking news in the food world: the bagel emoji that we spoke of in February (and argued about, obviously, because…
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Food Smoked Watermelon Ham Is The Newest Kosher-Friendly Food Trend
This ham’s not kosher. But it’s not exactly treyf. That’s because the ruby-red, sweetly smoky ham at New York’s Ducks Eatery is a watermelon. As in, the fruit. The East Village eatery, which has built a fanatic following for experiments with plant-based foods, has been battling to keep up with demand for its new smoked…
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Food Nik Sharma Doesn’t Want To Talk About Tradition Anymore
Nik Sharma, who recently made it to the upper echelons of the food world by landing a profile on the front page of the New York Times’ food section, is a man well equipped to talk about immigrant food. When we contemplate the legacy of immigrant food, as Jews often do, we have to consider…
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Recipes Use Your Etrog After Sukkot For This Fragrant Eggplant Dish
I was sifting through the Kitāb al-ṭabīẖ, the oldest cookbook of the Iberian Peninsula, looking for highlights of Spanish-Jewish culinary heritage in the 13th-century Arabic recipes, when I realized that I had stumbled on a very unique one, prepared with an etrog: “Eggplant dish with saffron.” You might ask, “Why could it be special for…
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The Schmooze DId ‘Jewish Style’ Homemade Brisket Clinch New NAFTA Deal?
At the 11th hour, a delivery of homemade brisket by Rob Silver and his son to a meeting of Canadian authorities helped cinch the new NAFTA deal, the Financial Post reports. Silver is married to Katie Telford, chief of staff to Canadian Prime Minister Justin Trudeau. Silver, whom the Post called a “public affairs consultant”…
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Food What “Israeli Soul” Is Made Of: Trying Michael Solomonov’s New Cookbook
When I get Michael Solomonov, the James Beard Award-winning chef of Philadelphia’s Zahav, on the phone, my first question is, “What do you mean by Israeli soul?” I ask because we’re discussing the new cookbook he co-wrote with his business partner, Steven Cook, “Israeli Soul: Easy, Essential, Delicious.” The soul of Israeli cuisine, Solomonov and…
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