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 Black And White Cookie Doughnuts Are The Newest Food Abomination
The wheel turns and nothing is new, the saying goes. Except some things are. When our ancestors moved here from the shtetls of Europe, they were not expecting to find their culinary traditions so universally beloved, to the extent that everyone felt the colonialist urge to sink their teeth into them. But sink their teeth…
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Fast Forward Tyson Foods Invests $2M In Israeli Startup Developing Lab-Grown Meat
JERUSALEM (JTA) — An Israeli company that is developing a way to grow meat in a lab has received a $2.2 million seed investment in part from the venture capital arm of Tyson Foods. Jerusalem-based Future Meat Technologies is developing a distributive manufacturing platform for the cost-efficient, non-GMO production of meat directly from animal cells,…
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Food Roseanne Barr Wants To Cook For Natalie Portman — And Set Her Straight On Israel
Roseanne Barr, the controversial comedy actress currently starring in the Trump-supporting revival of ‘Roseanne’, appeared at the Jerusalem Post Conference on Sunday in New York. According to the Jerusalem Post, Barr mentioned that if she got a chance to sit down with Natalie Portman, who recently snubbed Prime Minister Benjamin Netanyahu in declining the Genesis…
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Life She Can Make Challah Into Almost Anything
This article originally appeared in the Yiddish Forverts. If you need to build an ark, the Torah will tell you how. If you need to construct an ephod, the Torah will tell you how to do that, too. But if you want to bake challah, you have to look beyond the Five Books of Moses,…
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Recipes Vegetarian Sabbath Minestrone
Minestrone del Sabato (Italy) This classic minestrone soup comes from Rome’s Jewish community. A good minestrone soup should be thick with vegetables, pasta or rice and never watery. The vegetables can vary according to the season – turnip, leek, cabbage, broad (fava) beans, Swiss chard, or beet greens are all possible additions. Serves 4 3…
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Food Chef Tamar Adler Divulges Why She Doesn’t Take Pictures Of Her Food
It’s a commonly held belief that what we eat tells us a lot about who we are. But what about the bygone foods of yore? Tamar Adler is a Chez Panisse alum, veteran food writer and researcher – and a custodian of forgotten recipes. In her new book, Something Old, Something New, which like her…
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Food Pickle-Flavored Ice Cream? It’s Hot!
Pregnant women may find themselves overjoyed at the idea of the two most common cravings — pickles and ice cream — combined. Head to the Upper West Side’s Lucky Pickle Dumpling Co., where you can get a pickle flavored soft-serve ice cream for a mere $5 if you’re feeling adventurous. The restaurant itself is a…
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Recipes Estelle’s Chicken Soup
Makes about 6 quarts, serving 8 to 10 EQUIPMENT Large slotted spoon 10- to 12-quart stockpot Tongs INGREDIENTS 6 quarts chicken stock 1 (4-pound) chicken, preferably all-natural or organic, cut into 8 pieces 1 carrot, trimmed, peeled, and cut into ¼-inch cubes 1 small onion, cut into ¼-inch cubes 1 leek, white part only, trimmed,…
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