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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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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Food The Jewish Side Of Freds at Barney’s — Michael Cohen’s Favorite Lunch Spot
In one of the most expensive neighborhoods in the world, lives one of the most expensive stores in the world, and inside that store lives one of the most beloved restaurants in the world. I’m speaking of course about the Upper East Side, about Barney’s, and about Freds. Because when we talk about Barneys, we…
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Food How Did The Pickle Become A Jewish Food Staple?
The pickle! That fermented flavor, that solidly sour mouthfeel, that palate-cleansing post hotdog taste. The bright green, with its violent crunch! How we Jews love our pickles! But how did this love affair begin? Immediately I think of a time when Jewish pickle vendors hawked their wares on the streets of the Lower East Side….
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Recipes Kofta Stuffed Dates
Instead of bacon stuffed dates, here’s a savory, kosher spin on the original. Chanie Apfelbaum, otherwise known as @busyinbrooklyn, was kind enough to share this recipe with me, from her upcoming cookbook, Millennial Kosher. 1 lb. ground chuck 2 Tbsp grated shallot 2 cloves garlic, minced 2 Tbsp chopped parsley 1⁄2 tsp cumin 1⁄2 tsp…
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Food Decline Of The Coconut ‘Macaroon King’
Since 2008, couple Elka Gould and Ami Kaplan, director and producer, have been filming the Badner family coping with the slow decline of their macaroon factory in Williamsburg. A forty-minute film was whittled out of fifty hours of footage, and The Macaroon King documentary was born. The film is an unexpected time capsule into the…
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„לווייתן ברוח“ באַקענט דעם לייענער מיט באַקאַנטע ייִדישע פֿיגורן, ווי י. ל. פּרץ, ש. אַנ-סקי און חנא שמערוק
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Fast Forward The Jewish Brigade fought fascism in Italy. Now its flags spark protests.
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