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 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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Recipes Your Perfect Rosh Hashanah Side Dish: Baked Saffron Salad
Inspired by a Yotam Ottolenghi recipe, this rice is great because it feeds a lot of people, it’s foolproof since you cook it in the oven (which helps rice cook so much more evenly than it does on the stove top, leaving the cook calm), and you can prepare it ahead and reheat it before…
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Food Putting Kosher Restaurants On The Map — Literally
How long does it take to build a map of all the kosher restaurants in NYC? For Yossi Hoffman, creator of koshermap.nyc, a compendium of all vegan, vegetarian and kosher restaurants in the New York City area, the answer was a lifetime of preparation, and two weeks of intensive work. “I want it to be…
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Food Do You Dare To Try And Finish This Monster Deli Sandwich?
Kenny and Ziggy’s Deli of Houston, Texas presents a challenge to all their customers. It arrives in the form of the Zellegebetsky, touted as the sandwich that’s bigger than its name. It’s a colossal 8-decker sandwich on rye bread, corned beef, pastrami, turkey, roast beef, salami, tongue & Swiss cheese with cole slaw, Russian dressing…
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