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
The Latest
-
Food 4 Hated Jewish Foods — And The Recipes That Will Make You Love Them
1) Matzo: There’s not much to like about this flatbread that looks and tastes like corrugated cardboard. But that’s because you’re probably buying the boxed square matzos. Boxed matzo is made by a machine and often sits on the shelf for months before you purchased it. What you end up with are stale, unsatisfying crackers….
-
Recipes Marvelous Lentil Soup For Meatless Monday
I’m not sure there is anything more comforting than a bowl of hot soup on a cold day. Lentil soup is a healthy, waist-friendly meal with an amazingly satisfying taste. As a Registered Dietitian, I have many clients coming to me not only looking for assistance in losing weight, but also improving their general health….
-
Recipes Awesome Artichoke Salad For Meatless Monday
People choose not to eat meat for a number of reasons — among them health, the environment and animal rights and welfare. If you are trying to become healthier, go meatless on Mondays. This salad recipe makes a great meatless lunch or side dish. Adding more salads and vegetables to an already healthy diet is…
-
Food 5 Dishes. 5 Stories. So Jewish.
The smell of schmaltz-popped corn greeted the noisy crowd filing up the stairs of the Henry Street Settlement on the Lower East Side last week. The draw? A Moth-like storytelling event, with food, called “Schmaltzy: 5 dishes. 5 stories. So Jewish.” The brainchild of Jewish Food Society founder Naama Shefi, the organization’s first public event…
-
Food Jewish Food Pros Win Prestigious IACP Awards
The International Association of Culinary Professionals (IACP) awards are among the most distinguished in the food world. This year, at least five Jewish foodies were recipients. These honorees included cookbook authors, a beverage columnist and a food photographer. Forward contributor Molly Yeh, of the blog My Name is Yeh, won the Judge’s Choice Award for…
-
Food How Cotton Entered The Food Supply
In 2015, some 50 years after concerns were first raised about a possible link between trans fats and heart attacks, the U.S. Food and Drug Administration (FDA) ruled that partially hydrogenated oils, the primary source of trans fats in processed foods, are no longer “generally recognized as safe” in human food. This action is expected…
-
Food Knish Exhibit To Serve Up History And Potato Pies
Why is the knish — that simple-yet-comforting food item made of mashed potatoes and encased in a puffy golden dough — such a ubiquitous New York food? The answer will be revealed in a new exhibition at the City Reliquary called “Heroes of the Knish: Making a Living and Making a Life,” which dives into…
-
Food 7-Species Pomegranate-Shaped Challah
Yields 6 loaves 4 tablespoons dry yeast 2 tablespoons organic sugar 4 cups (1 liter) warm water 5 pounds (2.25 kg) organic white flour One 12-ounce (350 g) container of date honey (silan) 1½ tablespoons sea salt 1 cup (230 ml) olive oil 1 cup (150 g) finely-diced dried figs 1 cup (150 g) raisins…
Explore
Most Popular
- 1
News School Israel trip turns ‘terrifying’ for LA students attacked by Israeli teens
- 2
Culture Cardinals are Catholic, not Jewish — so why do they all wear yarmulkes?
- 3
Fast Forward Why the Antisemitism Awareness Act now has a religious liberty clause to protect ‘Jews killed Jesus’ statements
- 4
Music After decades of waiting, we’re finally getting a Bob Dylan-Barbra Streisand duet
In Case You Missed It
-
Fast Forward Trump administration condemns destructive pro-Palestinian protest at University of Washington
-
Opinion 80 years after Germany surrendered, we’re still learning the real lessons of World War II
-
News How a Holocaust denier turned antisemitism into a cryptocoin
-
Fast Forward Government reviewing visas of pro-Palestinian protesters who occupied Columbia library, after about 75 arrests
-
Shop the Forward Store
100% of profits support our journalism
