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 Midtown NYC Gets Yet Another High-End Kosher Restaurant
After a tough few years, is high-end kosher hot again? Last week, we reported on the opening of London’s Tish, with its big-name chef and grand-sounding room. Now, it’s New York’s turn. Former Gramercy Tavern chef Joshua Kessler has opened Barnea Bistro, an ambitious Midtown modern-kosher spot whose goal is no less than to offer…
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Fast Forward Jonathan Gold, Restaurant Critic Who Showcased L.A. Neighborhoods, Dies At 57
(JTA) — Jonathan Gold, a restaurant critic who said his goal in reviewing both taco stands and fancy French restaurants was to make people less afraid of their neighbors and to visit the entire city, has died. Gold, who was the first restaurant critic to win a Pulitzer Prize, died Saturday at St. Vincent’s Medical…
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Food Trump-Supporting Kosher Restaurant Owner Accused Of ‘Gentrifying’ LA
Kosher restaurant Asher Caffe and Lounge is being accused of neighborhood gentrification by protesters in Boyle Heights, Los Angeles. Boyle Heights has been a hotspot for gentrification protests lately, but the newest target of activist ire isn’t your usual overpriced, artisanal coffee shop. In fact, Asher Caffe is kosher. But gentrification wasn’t the only reason…
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Food The Secret Ingredients For The Perfect Cholent: From Coke To Falafel Balls
Growing up, one of the most egregious kitchen crimes my mother ever committed was cooking hot dogs and chopping them up into our Shabbat cholent. Upon finding a hotdog in our cholent, we would collectively groan and push our bowls away. Cholent had a very small window of being good. It isn’t photogenic, it’s easily…
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Food Who’s Eating Jewish Food In New York — Right Now?
New York is the city that never sleeps. It’s a place where bagels and babka can flourish, where people can go for a whitefish salad at any time of day or night. But for an enterprising food editor like me, it’s sometimes hard to keep my eye of Sauron on all the Jewish food happenings…
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Food Why Sabich Is The New Falafel
The title of a new essay collection telegraphs you’re in for a bumpy ride. And Unholy Land: An Unconventional Guide to Israel (Repeater Books) delivers, with punchy, unfiltered writing from young Israeli scribes like actor Rana Werbin, novelist Reuven Miran, and social critic David Sorotzkin. On the menu: Sex, drugs, and – since this is…
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Food Arizona State University Now Offers Kosher Option
Students who observe kosher laws have a new campus choice: Arizona State University. The Tempe school, home to at least 3,500 Jews, will feature kosher lunches and dinners starting this fall at the Hassayampa Academic Village Dining Hall. The move is “enabling Jewish students to easily follow kosher dietary laws,” the university said. Rabbi Shmuel…
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Yiddish World WATCH: The REAL Gefilte Fish
This article originally appeared in the Yiddish Forverts. The gefilte fish you’ve been eating is nothing but a glorified fish patty. When making real gefilte fish, minced-fish stuffing is spooned into slices of carp, between the skin and the bone. Forverts editor Rukhl Schaechter and Polish-born gefilte fish maven Sabina Barszap show how it’s done.
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