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 Harissa-Braised Chickpeas with Feta, Grilled Lemon, & Yogurt
Serves 4-6 Ingredients 2 tablespoons plus 1⁄2 cup extra-virgin olive oil divided 1⁄2 yellow onion finely chopped Kosher Salt 4 garlic cloves minced 1 tablespoon harissa 1⁄2 teaspoon anchovy paste (optional) 1⁄2 cup dry white wine Two 15-ounce cans chickpeas, drained and rinsed 4 thyme sprigs Freshly ground black pepper 1 lemon, halved Whole-milk Greek…
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Food Apple and Honey Pizza, Anyone?
Serves 2-4 Ingredients Dough: 1 1/3 c (173g) all-purpose flour, plus more for dusting 2/3 c (86g) whole wheat flour 1 tsp kosher salt 1/2 tsp instant yeast 1 c (236 ml) lukewarm water Toppings: 1/4 c (50g) olive oil 1 yellow onion, thinly sliced 2 sprigs fresh thyme 6 oz (170g) sharp cheddar, shredded…
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Food The $5 Kosher Falafel On The Lower East Side
A post shared by Falafix (@falafix) on Aug 14, 2018 at 9:26am PDT As Jewish food takes a turn towards the Middle Eastern, falafel shops are sprouting up all over town, even in the old haunts of Jews from a hundred years ago, in the Lower East Side. One such shop is Falafix, a newly…
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Food The Little Book Of Jewish Feasts Is Bigger Than It Looks
Leah Koenig’s “Little Book of Jewish Feasts” may be tiny, but the 25-recipe volume manages to feel deliciously expansive. Here, Koenig, whose previous cookbooks include “Modern Jewish Cooking” and “The Little Book of Jewish Appetizers,” reaches into the lesser-known pockets of the Jewish culinary landscape to unearth surprising recipes for the holiday table. With photographs…
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Recipes Caramelized Apple Strudel For The High Holidays
Parve, Vegan Serves 10 to 12 Apple strudel is one of those Old World desserts that few people bake from scratch anymore. The whole-grain dough in this recipe is very easy to make and roll out. I like to rewarm the strudel after the first day. PREP TIME: 20 minutes; dough rises 1 to 2…
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Food You’ll Never Think Of Leftovers The Same Way Again
In ‘Now & Again’ (forthcoming September 4, 2018), Turshen ventures beyond the recipes, into the tricky why’s and wherefore’s of cooking, offering timetables for serving (how long can that chili and cornbread lunch last in your freezer?) options for sides to accompany main dishes, and options for ways to reinvent leftovers. Here, Turshen deals with…
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Life For Centuries, Spanish Jews Have Held Rosh Hashanah Seders
When Yael Cobano, the President of the Comunidad Judía Reformista de Madrid (CJRM) or the Reform Jewish Community of Madrid, planned her congregation’s potluck Rosh Hashanah dinner last year, she focused on nine ingredients. Members were asked to bring dishes that contained any of the following: Apples, honey, leeks, beets, dates, beans, squash, pomegranate, and…
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Food How Chopped Liver Came To Signify Jewishness In Hollywood
Chopped liver and onions was my grandfather’s favorite dish. He would sit down at the kitchen table, loosen his belt, and prepare to dig into a heaping platter of the stuff while me and all my siblings turned up our noses. The mound of gray sludge interspersed with sauteed onions looked far from appetizing to…
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