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
The Latest
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Culture How a honey sommelier could make your Rosh Hashanah even sweeter
Honey sommeliers can identify subtle notes to enhance your New Year's sweetness
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Culture One jalapeno cheddar with schmear — inside Mexico City’s hand-rolled bagel renaissance
Remote workers, a long-standing Jewish community and COVID lockdowns sparked a bagel boom
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Food The best ‘traditional’ vegan Jewish brisket
Can a Rosh Hashanah meatless meal atone for eating beef?
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Food Panicking about your Rosh Hashanah menu? We’ve got you covered
Fourteen delicious recipes to celebrate the Jewish new year
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Food These bodaciously herbaceous Jewish ingredients just might make you cuckoo for kuku
Fresh herbs are essential to a scrumptious frittata-like Persian specialty
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Looking Forward What I learned about Georgian cooking from a guy I met at church
'Give big one to your guests': An impromptu cooking lesson is a window into a culture.
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Yiddish World No, British fish and chips is not a Jewish invention
Jews fleeing the Inquisition allegedly introduced the fried fish used in this iconic dish
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Culture In the history of the artichoke, a history of Sephardic Jews
The glorious vegetable made its way from the Iberian Peninsula during the Inquisition to Sicily and then to the Jewish Ghetto of Rome
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